Community & Support
-Membership Services-
About koku Membership
By joining koku membership, you can enjoy the following benefits:
Membership Card
Issuance
Expert advice on
knife-related questions
Discounts on sharpening
and engraving
2nd floor cafe discount
Various class discounts
Member community
participation
About After-Sales Service
Sharpening Prices
Member Price
General Price
Home Knife (Santoku-Petty) 120mm～210mm
Bull Knife 240mm～330mm
Yanagiba 210mm～330mm
Out Edge 105mm～240mm
Thin Edge 195mm～240mm
Chinese knife
Slicer
¥750
¥1,120~1,870
¥1,400~2,800
¥1,400~2,800~
¥1,870~3,270~
¥1,400
¥2,800~4,670
¥880
¥1,320~2,200
¥1,650~3,300
¥1,650~3,300~
¥2,200~3,850~
¥1,650
¥3,300~5,500
※Chip repair, reshaping, and special cases are separate
※Damage larger than 3mm +300 yen~
※The above are guide prices (tax included). Please note that prices may vary depending on the condition of the knife.
●Member Price●
15% discount from the above general prices.
Other Services
・Handle Attachment Fee
Handle cost + service fee 550 yen
・Hand Engraving
Free service for knives purchased with engraving
English: 2 initials, Katakana, Hiragana, Kanji
※Cannot be engraved on full steel (hon-yaki) knives or knives with deep rust patterns.
・Laser Engraving
550 yen for knives purchased with engraving (up to 8 characters)
Japanese (Kanji, Hiragana, Katakana) English
※All prices include tax.
●Member Price●
15% discount from the above general prices.
Sharpening & Maintenance Methods
Sharpening Method
※For double-edged knives
1
Prepare the whetstone. Some whetstones need to be soaked in water, others just need water sprinkled on them. Place the whetstone on a wet cloth or stand to prevent it from moving.
2
Face the knife blade toward yourself, position at 45 degrees to the whetstone, place your fingers on the knife, lift the back (spine) of the knife, and maintain a 15-degree angle with the whetstone.
3
While maintaining the 15-degree angle, when the blade faces you, apply slight pressure when pushing and release pressure when pulling, moving your fingers and sharpening to the blade tip.
4
When you feel a burr with your fingertip, one side is complete.
5
Now switch hands, turn the blade away from you and sharpen the other side. This time, release pressure when pushing and apply slight pressure when pulling.
6
When you feel a burr with your fingertip as before, sharpening is complete.
7
Finally, remove the burr from both sides with newspaper, and wipe off moisture thoroughly.
Maintenance
1
After use, wash with a soft sponge and neutral kitchen detergent, rinse well with water, wipe off moisture and dry before storing.
2
Especially for carbon steel, leaving salt or acid-containing dirt or storing in humid places for long periods can cause rust. After cutting pickles or lemons, wash off dirt promptly.
3
Sharpen at least 2-3 times per year to maintain good sharpness. However, serrated knives like bread knives cannot be resharpened due to their structure.
4
If rust occurs, wash with cleanser on a sponge or resharpen with a whetstone. Hard scrubbers like steel wool may cause scratches.
5
Especially carbon steel knives rust easily, so after use, wash, dry, and finally apply camellia oil or blade oil (vegetable-based oil) to prevent rust.
6
Do not put in microwave or dishwasher. (Some all-stainless knives that are dishwasher-safe are exceptions.)
About Various Customizations
Your preferred handle and knife sharpness can be customized as your unique original knife, one of a kind in the world.