Which knife should I choose?

Most home cooks start with an 8 inch Gyuto (chef knife) or a 7 inch Santoku. Choose a Nakiri for vegetables, a Kiritsuke for a longer, flatter chef blade, or a Petty knife for small detailed work.

What steel are HARUTANI knives made from?

HARUTANI knives use a VG-10 core, a high-carbon stainless steel, inside 67 layers of Damascus cladding, hardened to 60 ±2 HRC.

HARUTANI currently ships to addresses in the United States and offers free shipping on every order.

How do I sharpen a Japanese knife?

HARUTANI knives are hand-sharpened to a 12 to 15 degree edge on each side. HARUTANI recommends sharpening on a whetstone at the appropriate angle.

Can I put my knife in the dishwasher?

No. HARUTANI recommends washing the blade by hand with warm water and mild dish soap after use, then drying it completely with a clean towel.

What is the return policy?

HARUTANI's current FAQ states that customers can request a return within 30 days of delivery. Knives must be unused, in original condition and packaging, and registered with customer care before being sent back.