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Prices for Western knives

Sharpening

Large chef's knife: €12

Bread knife: €12 (starting October)

Small chef's knife: €6

Steak knives: €6 (starting October)

Small peeler: €3


Dull knives without major damage or where the profile of the knife needs to be adjusted. Small adjustments are included in the price (e.g. small tip broken off)

  •  Sharpening
  •  Polishing
  • No major adjustments
  •  Do not thin out in case of seriousness​ significant damages
​

Sharpening + repair work

Large chef's knife: €22

Small chef's knife: €16



Knives that have damage such as a large tip broken off or large chips. Changing the shape of the knife and thinning it out is almost always necessary. The necessary and desired adjustments are always discussed in advance.

  •  Sharpening
  •  Polishing
  •  Adjustments to the knife
  •  Thinning out for optimal cutting experience
​

Volume discount: 

  • >10 knives: 10%
  • >20 knives: 15%

Prices for Japanese knives

Handmade Japanese knives are largely sharpened and polished by hand. Repair work is done with a horizontal water wheel.

Premium sharpening

Large chef's knife (e.g. gyuto or santoku): €15

Small chef's knife (e.g. petty): €9


Dull knives without major damage or where the profile of the knife needs to be adjusted. Small adjustments are included in the price (e.g. small tip broken off). Sharpness is determined in consultation.

  •  Sharpening
  •  Polishing
  • No major adjustments
  •  Do not thin out in case of severe damage
​

Premium sharpening + kasumi finish

Large chef's knife (e.g. gyuto or santoku): €35

Small chef's knife (e.g. petty): €29



Knives that have damage such as a large tip broken off or large chips. Changing the shape of the knife and thinning it out is almost always necessary. The necessary and desired adjustments are always discussed in advance.

  •  Everything from the sharpening service
  •  Adjusting the shape of the knife when necessary
  •  Repairs + thinning
  •  Kasumi finish
​

Other repairs possible in consultation (e.g. replacing handle)

I focus primarily on kitchen knives, but other tools can also be sharpened in consultation.