Contact Us

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8239 Oak St
New Orleans, LA, 70118
United States



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We sharpen all knives using a series of traditional Japanese wet-stones and finish them on leather for a razor sharp mirror-polished edge.


Standard Knives - $1.25/inch

Serrated & Single-bevel blades - $2/inch

Cleavers - $15 - $30

Scissors - $15 - $30

** Dirty Knives - $10 cleaning fee for all soiled and dirty knives.


Broken tips, chips, re-edging, and rust removal start at an additional $10 and up, contingent upon the condition and severity of damage.


24-hour turnaround is standard without appointment - it may take more or less time, depending on the job and how many knives we have ahead of you. This is a first come, first serve basis service.  We will text you as soon as your knives are ready. Saturday drop-off will be available for Monday pick-up. Appointments are welcomed. 

This is not a drop-off-and-wait service.


**If you are driving in from out of town to have knives sharpened, please call make an appointment prior to drop-off. We cannot guarantee same-day-service otherwise.

Customers outside of New Orleans are welcomed to ship their knives to us for sharpening service. Turnaround is 2-3 days after we receive the package. ** Please include in the package details on exactly what you would like serviced, return shipping and payment info. Make sure knives are safely and thoroughly packaged well when shipped.


20% discount off regular service prices when you bring 12 or more knives. Ask us about monthly service contracts available for hotels and restaurants.

Knife Care

  • Wash and dry the blade by hand immediately after use. They are not dishwasher safe.

  • Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers that may can damage the finish of the blade.

  • Apply a layer of tsubaki/camilla oil to surface of carbon blades to prevent oxidation and rust.

  • Do not cut through bones. This can chip the blade.

  • Never use the knife to cut frozen food.

  • Never twist, cleave or prise the blade. This can chip the blade.

  • Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.

  • Store knives in a way that the blades will not knock into each other (saya covers, magnetic strips).

  • Use a ceramic honing rod or leather strop for the edge maintenance.

  • Always sharpen by hand on water stones.