Strategically located in Singapore, the culinary hub of Asia, Razorsharp was established in 2002 with the vision of offering our target audience from modern homes to food & beverage professionals & establishments in the region, the experience of the finest line of kitchenware available in the market. We are Japanese Knives Specialist who import fine artisanal handmade Japanese knives, custom-made knives by Master Bladesmiths. We also bring in Lodge Cast Iron Cookware from the US, Yoshikawa Cook-Pal REN Series Iron Cookware from Japan, and various kitchen accessories/bakeware.
We are Singapore Japanese Honyaki Knives specialist for leading craftsmen from Japan. Free sharpening lessons, discount for repairs and sharpening services.
We are Singapore Japanese Honyaki Knives specialist for leading craftsmen from Japan. Free sharpening lessons, discount for repairs and sharpening services.
Delivery Charge Island Wide
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WE ARE HIRING!!!
Pricing are subjected to changes without prior notice.
Showroom Address:-
Razorsharp Pte Ltd 315 Outram Road #01-03 Tan Boon Liat Building Singapore 169074 Opening Hours: 10am to 6pm (Monday to Saturday) We are closed on Sundays and Public Holidays. |
Kitchen Knives Sharpening
Basic Edge Sharpening Only up to 240mm (Sharpening by hand using Japanese Whetstones) $10/pc (Minimum 3 knives) $12/pc (1 to 2 knives) Edge Sharpening for length longer than 240mm $15/pc Chinese Cleaver $20/pc Single Bevel $15/pc Others (Edge Sharpening) Scissors @ $15/pc Straight Razor/Kamisori @ $30/pc Axe @ $30/pc Repairs Broken Tip $5 to $25 (Restore distill taper + thinning) Chips on Edge $5 to $25 (Restore distill taper + thinning) Trimming of Bolster + Thinning whole blade face $15 Thinning behind the edge (Up to 5cm Blade Height) $10 Return Delivery $20/ Whole of Singapore Free Poultry Shears when you spend $80 or more on sharpening. Promo valid while stocks last. (Sharpening Price List updated on 13-Apr-2023) |
Cutting Demo for Echizen Shiro AS Gyuto 210mm and Ashi Ginga Gyuto 210mm
Knife #1 - Echizen Shiro AS Gyuto 210mm
Aogami Super Blade Core Stainless Steel Clad
Kurouchi Finishing
Traditional Octogonal Rose Wood Handle
HRC: 62 ~ 63
Link to more Echizen Shiro Knives -> https://www.razorsharp.com.sg/shiro-kamo-knives.html
Knife #2 - Ashi Ginga Gyuto 210mm
AEB-L Mono Steel (Swedish Stainless Steel)
Western Style Pakka Wood Handle with Rivets
Customed Hardness HRC 61 ~ 62
Link to more Ashi Ginga Knives -> https://www.razorsharp.com.sg/ashi-ginga.html
Aogami Super Blade Core Stainless Steel Clad
Kurouchi Finishing
Traditional Octogonal Rose Wood Handle
HRC: 62 ~ 63
Link to more Echizen Shiro Knives -> https://www.razorsharp.com.sg/shiro-kamo-knives.html
Knife #2 - Ashi Ginga Gyuto 210mm
AEB-L Mono Steel (Swedish Stainless Steel)
Western Style Pakka Wood Handle with Rivets
Customed Hardness HRC 61 ~ 62
Link to more Ashi Ginga Knives -> https://www.razorsharp.com.sg/ashi-ginga.html
Custom order 240mm Single Bevel Gyuto made by
Sakai Mastercraftsmen Yoshikazu Tanaka & Kenichi Shiraki
Ura shots
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Choil shot: 240mm Kataba Gyuto made by Master-craftsman Yoshikazu Tanaka
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Choil shot: 240mm Kataba Gyuto made by Master-craftsman Kenichi Shiraki
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Custom ordered 240mm kataba gyuto/single bevel chef knives with rosewood handles forged by Masters Yoshikazu Tanaka and Kenichi Shiraki! Tanaka san's 240mm single bevel gyuto is denoted by the 'T' that's engraved above the choil, in White 2 steel. Shiraki san's single bevel gyuto is denoted by the engraved word '白', and in Silver 3 stainless steel. (Sakai Kikumori 240mm mioroshi deba with Ho wood handle for comparison)
On the right side (front/omote) these knives look just like a wide bevel gyuto, but they have a fine ura or concave grind on the left. Such attributes make them a very versatile cutter. These mioroshi deba juniors are thinner in comparison to the proper 240mm mioroshi, which allow the user to be able cut vegetables without wedging when doing fine cutting. However you may still filet fish with the closest possible cut like you get with a single bevel, and also do portioning due to its 240mm length. Both have a nice flat spot and ample belly for rocking.
Between the 2 knives, Tanaka san's version is taller and thinner, which will be more suited for vegetable slicing and fine work, while Shiraki san's version is not as tall and slightly thicker, which will be less of a fine cutter but more suited for all round tasks.
So pick your poison, and remember that there is no 'best' knife, only what you are looking for in a knife which will be better suited for your personal purposes.
Single bevel gyutos custom made by Master-craftsmen from Sakai. Get yours now only at Razorsharp!
On the right side (front/omote) these knives look just like a wide bevel gyuto, but they have a fine ura or concave grind on the left. Such attributes make them a very versatile cutter. These mioroshi deba juniors are thinner in comparison to the proper 240mm mioroshi, which allow the user to be able cut vegetables without wedging when doing fine cutting. However you may still filet fish with the closest possible cut like you get with a single bevel, and also do portioning due to its 240mm length. Both have a nice flat spot and ample belly for rocking.
Between the 2 knives, Tanaka san's version is taller and thinner, which will be more suited for vegetable slicing and fine work, while Shiraki san's version is not as tall and slightly thicker, which will be less of a fine cutter but more suited for all round tasks.
So pick your poison, and remember that there is no 'best' knife, only what you are looking for in a knife which will be better suited for your personal purposes.
Single bevel gyutos custom made by Master-craftsmen from Sakai. Get yours now only at Razorsharp!
Available @ Razorsharp Pte Ltd, 315 Outram Road, #01-03 Tan Boon Liat Building, Singapore 169074
Tel: +65 6227 7515 | Fax: +65 6227 7512
Tel: +65 6227 7515 | Fax: +65 6227 7512