QandA

Regarding your store


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.

Regarding 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: You will be exempted from Japanese consumption taxes in accordance with the regulations established by the Japanese National Tax Agency.
Please keep in mind that even if you are not a resident, if you order something from within Japan, this tax cannot be exempted.
Specifics will depend on the decisions of the National Tax Agency.

Regarding shipping


Q.Can your knives be shipped?

Answer: The knife will be classified as a kitchen utensil and shipped from Japan. All of the knives listed on our website can be shipped. However, some countries have import restrictions based on the length of the knife and others do not allow any knives to be imported. Our company cannot know all of the restrictions for each country, so if you are not sure, please contact the customs agency in your country to check.
Additionally, the wood of the sheath is not painted or treated in any way. Due to this, it may be quarantined because it is made from plant matter, so please check with your country’s customs agency before ordering. If your country’s customs agency returns the knife, please understand that you will be responsible for the return shipping costs.

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 2 or 3 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 1 or 2 days. However, after your item leaves Japan, the shipping time depends on the shipping conditions of your country. We will provide you with a tracking number, so please use it to track your package.

Q.Will I have to pay an import tax?

Answer: We cannot tell you for sure.
Import taxes vary from country to country. From Japan, we cannot know the import tax laws of each country, so please contact your customs agency to check. Our company receives money to cover the costs of the product and shipping. You will be responsible for all other costs associated with receiving your item.

Q.The item that arrived was damaged.

Answer: Our company insures our products when they are shipped. When an item is damaged, there will be an investigation into whether the cause was in the country that sent the product or the country that received it. After this, our company will receive the insurance money. After our company has received the insurance money, a replacement will be shipped to you.
The investigation may require long time, but we ask for your cooperation and understanding.

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 we have received the returned item.

Regarding your services


Q.Can any knife be engraved?

Answer: No. Engraving is done by hand. The engraving is done in an area that has not been tempered. For a western knife, if the knife does not have a bolster, it cannot be engraved. Additionally, 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 the engraving explanation for each knife. 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 angled edge, which provides an edge that is sharp but more easily chipped. Marks from the sharpening may also remain on the blade.

Q.I would like to use a service coupon to have my knife sharpened

Answer: If you have a coupon, a normal sharpening is free. The sharpening of glost-fired knives, fixing the overall shape of a knife, and replacement of the grip will require a fee. You are responsible for the shipping costs to and from Japan. Please be sure to contact us before sending your knife. Please contact us for more details.

Regarding your products


Q. I want a knife that can cut anything.

Answer: Such a knife does not exist.
Japanese kitchen knives have different shapes and edge thicknesses depending on the ingredients they are cutting. Using a kitchen knife that fits the ingredients will allow you to enjoy a smoother cut. If a knife is used on something it is not designed to cut, its edge may be chipped or, in the worst case, the knife may break. If you tell us what you want to use your knife for, we can give you advice on which knife will best suit your needs. Please feel free to contact us.

Q.What is the difference between a single or double bevel knife?

Answer: Many western knives have a double bevel and many Japanese knives have a single bevel.
The angle of a cut into an ingredient is different for a single or double bevel knife. A single bevel edge can be sharpened to a more acute angle than a double bevel edge.
Among Japanese knives, those used by professional chefs, such as sashimi-bocho, deba-bocho, and usuba-bocho, all have a single bevel. For right side bevels, the left side is mostly flat. Therefore, when you slice downward, the edge of the blade travels lightly to the left, allowing the cut ingredient to separate more easily. Japanese cooking stresses the beauty of cleanly cut ingredients and the cuts of single bevel knives sharpened to acute angles have a cleaner finish.
Even among western knives, single bevel knives are often used for cutting meats.

Q.I am left handed

Answer: Western knives have a double bevel, so they can be used as they are.
In the case of Japanese knives, the knife is made for a left handed user from the time the ferrite and steel are forged. Most Japanese knives can be made for left handed users but some cannot. Additionally, the delivery date is different depending on the knife, so be sure to contact us.
The cost for left handed knives is 50% more than right handed knives.

Regarding maintenance


Q. I would like you to perform maintenance on a knife I bought from another manufacturer

Answer: We do not perform maintenance on knives made by other manufacturers. We only perform maintenance on 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. There is a reason for this. The knife 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 interior of the blade. This means that the surface is harder than necessary, so it is easy to chip when it is new.
If the knife is only tempered until the outside surface is the perfect hardness, the knife will be too soft to be useable when the knife is sharpened and decreases 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 will last you a long time.

Q. Can the knife be washed in a dish washer?

Answer: Please do not wash your knife in the dish washer.
The water pressure in a washing machine is strong, so other dishes will be pushed into the edge, which will chip or damage the knife. Additionally, if the knife uses wood (including compressed plywood) in its handle, the wood will crack when it dries.
When you are finished using your knife, please use a sponge to clean the knife with dish washing liquid and rinse the knife thoroughly with water. After that, please wipe dry the knife with a dry towel. The knife is made from metal, so using an antiseptic detergent that contains acid will cause it to rust.

Q.The 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 knife, holes will start to open in the areas that were rusted.
When maintaining your knife, it is important to start by thoroughly washing and drying the knife.
Wash the knife using a neutral detergent and thoroughly wipe dry the knife with a dry cloth. Washing with warm water is also a good method. The knife will be heated and moisture will evaporate more quickly. If the knife begins to rust, it is important to remove the rust quickly.
If done quickly, the rust can be removed by scrubbing the knife with the abrasive side of a sponge, which will also remove any stains and clean the knife.

It is particularly easy for red rust to form on new carbon steel knives, so please polish your knife often. In time, it will become more difficult for rust to form. When you are polishing the knife, please be sure to avoid touching the edge of the knife. This could lead to injuries and will dull the edge of your knife.
There is a small eraser mixed with abrasivefor removing rust (product name: Miracle Clean). We recommend this product because it 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, the edge of your knife will 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 the handle, rust the tang, and the damage will further 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: We recommend that you often sharpen your knife.
When you feel that the knife is not cutting properly, the knife is actually already being damaged, making it more difficult to sharpen. Instead of dealing with this, often sharpen your knife to prevent this damage. Doing so will make your knife easier to sharpen and also allow you to always use your knife at a consistent sharpness.
There is a standard for sharpening but you do not need to be fixed to a particular style. Getting used to a whetstone is connected to your progress. If you have a rough stone, medium stone, and finishing stone, it will be easier to quickly sharpen your knife.
A knife is a tool for cooking, so it will change based on the ingredients you use it on and the environment it is used in. If you seek a good cutting edge and sharpen it 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 stronger but will not cut as well.
You should start by learning the basics and sharpen your blade in a way and to an edge that matches how you use it.

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

Answer: After cleaning your blade of any filth, thoroughly wiping it clean of moisture, and drying it, lightly apply a knife oil to your knife.
Caution: cooking oils, such as salad oil, contain additives. If such an oil is applied to your knife and the knife is left with this oil applied for a long period of time, the additives change and the knife will be left covered with a stickiness that is hard to wash off. Always use knife oil.
Wrap your knife in a dry sheet of news paper and store it in a dry area.