FAQ

Payment

Q. I was told that I cannot pay with my credit card.

Answer: Even if your card is valid, your card’s security may block payments made overseas. Please contact your credit card company, tell them you will make a purchase in Japan, and ask them to allow this payment.

 

Q. Can I get a tax exemption?

Answer: As a business incorporated in Japan, we must charge consumption tax for transactions made within Japan. This applies even if the customer is not a resident of Japan. Purchases made from abroad, via our website, are exempt.

 

Q. What payment methods do you accept online?

Answer: We currently accept payments via Visa, Mastercard, American Express, Google Pay, Apple Pay and PayPal.

 

Products

Q. Do you sell knives that can cut anything?

Answer: Such a knife does not exist. Japanese kitchen knives have different shapes and edge thicknesses tailored for cutting specific ingredients. This ensures a smoother cut. If a knife is used on something it is not designed to cut, it may be damaged. If you tell us what you want to use your knife for, we can advise which knife will best suit your needs. Please feel free to contact us.

 

Q. What's the difference between a single and double bevel knife?

Answer: With single bevel knives, the angle is formed on one side only. In contrast, double-bevel knives have an angle formed on both sides. Most Western knives are double-beveled, with the most common being a V-shape. Most Japanese knives are single-beveled. One side of the blade is completely straight, while the other contains the angle that forms the edge. Single bevel knives can be made much sharper and result in cleaner cuts.

 

Q. What knives do you recommend for left-handed people?

Answer: Most Western knives have a double bevel, so they can be used by either left or right-handed people. However, since Japanese knives are usually single bevel designs, they are made for right-handed people by default. Most models can be ordered to be made for left-handers, but not all. Furthermore, the delivery date may vary depending on the knife, so be sure to contact us. Please note that generally, the cost of left-handed knives is 50% higher since they must be specially made.

 

Services

Q. Can any knife be engraved?

Answer: No. Engraving is done by hand on an area that has not been tempered. Western knives without a bolster cannot be engraved. Small knives may not have enough space to be engraved. There are also limits as to how many characters can be engraved, so please review each knife's engraving conditions. If you are not sure, please contact us. Please be aware that knives that have been engraved cannot be returned.

 

Q. You provide a sharpening service. Does this mean that the knives are not sharp?

Answer: All of our knives have a sharp cutting edge. The sharpening service is for customers who require a particularly sharp edge. However, please understand that this service sharpens the blade to a thin, acute, and angled edge, resulting in an edge that is sharper but also more easily chipped. Marks from the sharpening may also remain on the blade.

 

Maintenance

Q. Can you perform maintenance on a knife I bought from another manufacturer?

Answer: No. We do not perform maintenance on knives made by other manufacturers. We only perform maintenance of knives produced by our company.

 

Q. Even though I just started using my knife, it is already chipped in several places.

Answer: When you first buy a carbon steel knife, you cannot avoid some 1 or 2-millimeter chips. The blade is forged from carbon steel and shaped by sharpening it on a rough grindstone. To allow you to use the knife for as long as possible, it is tempered through to the blade's interior. This means that the surface is harder, so it is easy to chip when it is new. If the knife is only tempered until the outside surface is the perfect hardness, it will be too soft to be useable. When the blade is sharpened, it decreases somewhat in size. If you do not overdo it while using the knife until it has been sharpened 2 or 3 times, it will gradually get easier to use and last you a long time.

 

Q. Can the knife be washed in a dishwasher?

Answer: We advise against washing our chef knives in dishwasher machines. The water pressure may push other items onto the knife's edge, chipping or damaging it. Additionally, if the knife handle is made of wood (including compressed plywood), it may crack when it dries. When you are finished using your knife, use a sponge to clean it with dishwashing liquid, thoroughly rinse it with water, and wipe it dry with a dry towel. Avoid using antiseptic detergents, as they contain acid that will cause rusting.

 

Q. My knife's edge has changed to a light brown color.

Answer: You are most likely using a carbon steel knife. If a carbon steel knife is left wet, it will start to rust. If you leave the knife in this rusted state, the rust will penetrate and corrode the steel. Even if you sharpen the blade, holes will start to open in the areas that were rusted. When maintaining your knife, it is essential to start by thoroughly washing and drying it. Wash it using a neutral detergent and carefully wipe it dry with a dry cloth. Washing with warm water is also suitable. The knife will be heated, and moisture will evaporate more quickly. If the blade begins to rust, it is crucial to remove the rust promptly by scrubbing the blade with the abrasive side of a sponge. This will also remove any stains and clean the knife. It is particularly easy for red rust to form on new carbon steel knives, so be sure to polish your knife often. In time, it will become more difficult for rust to form. When you are rubbing the knife, be sure to avoid touching the edge to prevent injuries or dulling the edge. We recommend buying "Miracle Clean," a small eraser mixed with abrasive, which allows you to easily polish your knives and remove rust. Stainless steel knives will not have problems with red rust, but black specks of rust can form. This rust does not spread horizontally but will penetrate into the steel and open small holes in your knife. If this rust forms on the edge, it will eventually chip. Please clean, dry, and store your knife like you would do a carbon steel knife.

 

Q. The handle has rusted, and the wooden part is swollen.

Answer: Please replace your handle. If you leave the handle as it is, water will get inside, rust the tang, and the damage will spread. If the tang rusts badly, it will break, and you will no longer be able to replace the handle. If this happens, you can no longer use the knife. The grip and tang used in western knives can rust as well. When they rust, the handle will swell, a gap will appear, and it will be much harder to clean. If bad enough, the rivet may come loose. The handles of both Japanese and western knives can be replaced or repaired. We will give you an estimate after checking your knife.

 

Q. How much should the knife be sharpened?

Answer: A knife is a tool for cooking, so it will change based on the ingredients it cuts and the environment it is used in. You should start by learning the basics and sharpen your blade in a way and to an edge that matches how you use it. We recommend that you sharpen your knife as soon as you notice its cutting performance drop even slightly. Using the blade when it is cutting poorly can lead to damage, making it more difficult to sharpen. We recommend getting used sharpening your knife on a whetstone regularly. If you have a rough stone, medium stone, and finishing stone, it will be easier to quickly sharpen your knife. If you sharpen your knife to a thin edge (an acute angle), it will cut well but more easily be chipped. On the other hand, if you sharpen it to a thicker edge (an obtuse angle), it will be more durable but will not cut as well.

 

Q. I will not use my knife for a while. How should I store it?

Answer: After cleaning your blade, and thoroughly drying it, lightly apply a knife oil to the blade. Be sure to only use knife oil. Other oils may contain ingredients that leave a residue that is hard to remove or cause damage to the blade. After wrapping your knife in a dry sheet of newspaper and store it in a dry area.

 

 Shipping

Q. Can your knives be shipped to an address outside of Japan?

Answer: Yes. All of the knives listed on our website can be shipped. They are classified as kitchen utensils and shipped from Japan. Some countries have import restrictions based on blade length. Others prohibit the import of blades altogether. Additionally, the wood of the sheath is not painted or treated in any way and so may be quarantined because it is made from plant matter. We cannot keep track of the regulations for each country. It is up to you to confirm them before ordering. Your country’s customs agency likely has information available online or an information line you can call. If your country’s customs agency returns a knife, please understand that you will be responsible for the return shipping costs.

 

Q. What courier service do you use?

Answer: We send our products overseas via Japan Post's EMS (Express Mail Service) within 3 business days after confirming your order. However, we are unable to provide an arrival time for international shipments. Unlike in the case of domestic shipping within Japan, there may be cases where we cannot deliver shipments due to each nation's restrictions on knife imports. We ask that international customers place their orders after confirming their country's restrictions. We wrap and pack our products with the utmost care before shipping.

 

Q. How much is international shipping?

Answer: The cost of shipping will be provided by our shopping cart system before you place your order. Please be sure to read it carefully.

 

Q. If I order from outside of Japan, what taxes or customs duties must I pay?

Answer: Depending on the country and region, customs duties, etc. (import tax, VAT value-added tax, customs fees, etc.) may be required separately. These costs will be borne by you. If you refuse to accept a package due to these costs, we will refund the amount after deducting the expenses of shipping and packing.

 

Q. How long will it take before my item is shipped?

Answer: After your order has been confirmed, your item will be shipped to you via EMS within two or three days. For those who ask for our blade sharpening service, it will take one week for your product to be shipped.

 

Q. How long will it take for my item to arrive from Japan?

Answer: When shipped via EMS, your item will usually leave Japan within one or two days. However, after your item leaves Japan, the shipping time will depend on your country's customs procedures and shipping conditions. We will provide you with a tracking number, so please use it to track your package.

 

Return

Q. I wish to return my purchase.

Answer: Knives that have been engraved, sharpened, made by order, or used cannot be returned. If you wish to return an item solely based on your own circumstances, please contact our company within a week of receiving your item. You are responsible for the shipping costs. We will begin the procedures with your credit card company to return your money after receiving the returned item.

 

Other

Q.Are there any authorized agents or shops selling your products domestically or overseas?

Answer: No. To avoid any declines in the quality of our after-sales support or services, we only sell our products directly from our Doguyasuji main store or ship from our store through our online shopping system. We turn down any vendors wishing to sell our products wholesale.