KNIFE carries various types of knives from Masakage. Shimo / Yuki Special / VG-10 (Kiri) / Zero / Koishi / Kumo. These are made for us by Master blacksmiths Hiroshi Kato, Katsushige Anryu and Yu Kurosaki.
KNIFE carries the Maboroshi No Meito, Denka No Hoto and Nashiji White steel lines from Master Swordsmith Teruyasu Fujiwara. These knives are handmade.
KNIFE carries the Uchigumo (R2 Powder steel) , Hana (SG2 Powder) and R2 (Red Handle) Migaki line of Takamura knives. These knives are handmade.
KNIFE carries various lines of Sakai Takayuki. Yasuki White Steel #1, #2 / Blue Aogami #2 Steel / VG-10 33 layer Damascus / Grand Chef Udelhom Swedish steel / Silver #3 / Ginsan / Byakko White Steel #1.
KNIFE carries the 33 layer damascus / Hybrid Damascus VG – 10 / Classic Pro / Corian Classic / Modern Molybdenum / Various Pocket Knives (VG -10 Damascus).
KNIFE carries a number of Sugimoto blades ranging from the CM Line / SS Line / White Steel #2 line and various Chinese Style Cleavers.
KNIFE carries various R2 Powder steel knives made by blacksmith Takeshi Saji.
KNIFE is pleased to carry the Koutetsu line from Shibata Takayuki. These are made with cladded SG-2 powdered steel and an octagonal rosewood handle.
KNIFE carries the shirokami #2 Damascus knives from blacksmith Yoshihiro Yauji.
KNIFE carries the entire range of whetstones from Naniwa Abrasive. Professional / Sharpening / Traditional / Aotoshi.
KNIFE is proud to carry locally made wooden knife magnets and cutting boards from our friends at Ivamir. Varying patterns utilizing Ontario Maple / Walnut / Burnt Oak.
Bester / Imanishi
We carry the entire line of whetstones from Bester / Imanishi.
We offer a sharpening service at KNIFE on all straight edged kitchen knives only. All knives brought in are sharpened on site by hand on a series of Japanese waterstones. We use a combination of Naniwa Chosera, Naniwa Super Stone and Bester / Imanishi whetstones to restore your knives.
For Western blades we will start from a #220 grit to a #5000 grit for a final polish. For High carbon blades we will use anywhere from a #400 grit to over #12 000 for a surgically precise edge.
*Our turnaround time is 24 hours*
Basic Grade Sharpening
Small (up to 110mm) $8
Medium (up to 210mm) $12
Large (210mm to 240mm) $14
Extra Large (270mm and up) $16
Professional Grade Sharpening
Small (up to 110mm) $14
Medium (up to 210mm) $20
Large (210mm and up) $24
Broken Tip / Chipped Edges / Blade Re-profiling
starting from $10
Each class runs 2 hours in length and covers topics including selection and maintenance of stones and knives, knife steels, edge geometry, hand pressure and position, and proper bevel angles for both Japanese and Western kitchen knives.
Class size is limited to five attendees in order to maximize one-on-one time. Each class is customized to your individual needs and skill level.
A chef’s knife / gyuto is required for the class. Whetstones will be provided in the class or you may bring your own. The sharpening class costs $90 per person.
Thursday May 26th / 6pm
Tuesday May 31st / 6pm
Thursday June 2nd / 6pm
***Please note that our sharpening classes are now being run by resident KNIFE expert and cook Chet Chung. ***
249 Crawford St
Toronto, ON M6J 2V7
- Mon: 11am – 6pm
- Tue: 11am – 6pm
- Wed: 11am – 6pm
- Thu: 11am – 6pm
- Fri: 11am – 6pm
- Sat: 11am – 6pm
- Sun: Closed