Frequently asked questions
Choosing your knife
I'm just starting out in the kitchen, is a Japanese knife right for me?
Yes, and that is often where the difference shows most. A knife that cuts needs less force, so fewer risky movements. The one habit to pick up: you slice, you don't press.
What's the difference between your collections?
Yoshino: 7CR17 stainless steel, 58 ± 2 HRC, octagonal Pakka wood handle. The most forgiving range.
Hachinosu: 67-layer Damascus steel with a VG-10 core, 60 ± 2 HRC, handle in coloured resin and maple burl. The most complete range, up to eight blades.
Masahiro: the same VG-10 steel, black handle set with gold leaf.
Hagane: 67-layer Damascus stainless carbon steel, octagonal ebony handle mounted the Japanese way. The closest to traditional knife-making.
All are sharpened at 15°, flat on both sides.
Gyuto, santoku, nakiri, bunka, kiritsuke: which one to choose?
The gyuto is the Japanese chef knife: long, balanced, it does everything. The santoku covers the same jobs on a shorter blade, with more control. The nakiri is for vegetables, its straight blade meets the board in a single motion. The bunka adds an angular tip for precision work. The kiritsuke, with its angled tip, cuts long and clean.
If you only take one: gyuto or santoku.
One knife or a set?
A good chef knife covers most of the work. A set becomes useful the day you catch yourself grabbing the wrong tool for lack of the right one: peeling with a chef knife, crushing a tomato with a dull blade.
Are your knives suitable for left-handers?
Yes, all of them. Our blades are flat ground on both sides, so they are symmetrical. It is single-bevel knives, traditional in Japan, that cause trouble for left-handers. We don't sell any.
Using and caring
Can I put my knives in the dishwasher?
No, never. The heat, the detergents and the knocks against other cutlery damage the edge and can crack the handle. A rinse in lukewarm water and a tea towel are enough.
How do I care for the blade day to day?
Hand wash, dry straight away. Drying is the part that matters: a blade left to air-dry with standing drops ends up marked, even in stainless steel.
How often should I sharpen?
It depends on your use. For family cooking, a touch-up every two to three months is enough. The tell-tale sign: the blade slides over the skin of a tomato instead of biting into it.
What should I sharpen with?
A whetstone if you know how. Otherwise, a fixed-angle sharpener: holding the angle, not the motion, is the hard part. Ours is a rolling sharpener with a diamond disc, adjustable to 15° for Japanese blades and 20° for European ones.
To avoid: electric grinders and carbide pull-through sharpeners, which tear material away instead of sharpening.
Which foods should I avoid?
Bones, joints and anything frozen. A hard steel at 60 HRC holds a very fine edge, and that is precisely what makes it sensitive to impact. For boning, use a knife made for it.
What board should I cut on?
Wood or soft plastic. Glass, stone, ceramic and stainless steel dull a blade within a few uses.
Can the blade rust?
Our steels are stainless, but stainless does not mean indestructible. A blade left wet, or in prolonged contact with lemon, vinegar or salt, can pit. Dry it, then put it away.
67 layers, VG-10, 60 HRC: what does it all mean?
VG-10 is the steel at the core of the blade, the part that cuts. The 67 layers are the softer sheets of steel wrapped around it: they protect that hard core and create the Damascus pattern. HRC measures hardness. At 60, the blade holds its edge for a long time, at the cost of greater sensitivity to impact. A typical European knife sits between 54 and 56.
Ordering and delivery
What are the delivery times?
Your order is processed within 24 hours. Then allow 2 to 3 working days for France and 2 to 4 working days for the rest of Europe. These times can stretch during busy periods.
Is shipping free?
Yes, throughout Europe, with no minimum order.
Which payment methods do you accept?
Card (Visa, Mastercard, American Express), PayPal, Apple Pay, Shop Pay, Klarna and, depending on the country, iDEAL, EPS or MobilePay. Payment in 3 instalments at no extra cost is available.
How do I track my order?
A tracking number is emailed to you as soon as the parcel ships.
Does the knife come in a box?
Yes. Every knife arrives in a black presentation box, ready to gift with no extra wrapping.
Returns and warranty
How long do I have to change my mind?
30 days from receipt, promotional items included. That is more than the 14 days the law requires. You can unbox and examine the knife as you would in a shop. A knife that has been used, however, can no longer be resold: the refund is then reduced by the loss of value. The detail is in our returns policy.
What does the lifetime warranty cover?
Defects in materials and workmanship: a handle coming loose, a rivet giving way, a hardening flaw, abnormal corrosion despite proper care. It does not cover normal edge wear, chipping from unsuitable use, the dishwasher or drops. It applies to domestic and professional use alike.
How do I claim under the warranty?
Email contact@shenkuro.com with your order number and two or three sharp photos of the defect. We reply within 48 working hours. If the defect is confirmed, we cover the return and replace the product.
A question that isn't here?
Write to us at contact@shenkuro.com, we reply within 48 working hours.
