Frequently Asked Questions

Standard shipping takes 3–7 business days. Express takes 1–3 business days. Free standard shipping applies on all Australian orders over $150.

We ship from our store in Perth, WA, so orders to WA are typically at the faster end of that range, while eastern states may take a little longer on standard.

Yes, we ship to New Zealand, UK, US, EU, Asia, and most countries worldwide. International orders are sent via Australia Post International.

Tracking is included and works with your local postal carrier once the parcel enters your country (USPS in the US, Royal Mail in the UK, etc.).

Australia: Free standard shipping on orders over $150. Under $150, flat $10 standard, $16 express. A Heavy weight charge for Hibachi or large orders may be charged.

International: Calculated at checkout based on your destination and the weight of your order.

Yes, you'll receive a tracking number via email once your order is dispatched. Australian orders: track at auspost.com.au.

International customers can use the same tracking number on their local carrier's site, USPS in the US, Royal Mail in the UK, and so on.

Absolutely, select "Local pickup" at checkout and collect from our store at 4/150 Oxford Street, Leederville WA.

Hours: Mon, Thu, Fri: 10am–4pm | Sat & Sun: 10am–3pm | Closed Tue & Wed.

Contact us at orders@chefs-edge.com.au as soon as possible, we process orders quickly. If your order has already been dispatched, we can't cancel it, but we can assist with a return once you've received it.

Yes, Afterpay is available on all orders. Split your purchase into 4 fortnightly instalments, completely interest-free. Select Afterpay at checkout.

Carbon steel (Aogami, Shirogami) takes an exceptionally sharp edge and is beloved by professionals. It requires drying after use and will develop a patina over time, many cooks love this character.

Stainless steel (VG10, R2/SG2) is more forgiving, rust-resistant, and ideal for home cooks or anyone who prefers low-maintenance. Both can be razor-sharp, it comes down to your maintenance preference.

These are Japanese steel designations used by major steel mills like Hitachi Metals.

Aogami (Blue Paper Steel), has added chromium and tungsten. More durable, holds its edge longer, slightly easier to work with.

Shirogami (White Paper Steel), purer composition, takes the sharpest edge of all carbon steels, but is slightly more reactive. Both are premium materials used by Japan's finest blacksmiths.

HRC (Rockwell C scale) measures a steel's hardness. Most Japanese knives fall in the 60–67 HRC range, compared to 54–58 HRC for typical European knives.

Higher HRC means the knife holds its edge longer, but also means it can be more brittle if used incorrectly (e.g., twisting through bone). Japanese knives in the 62–65 range offer excellent edge retention with proper technique.

Gyuto, the Japanese chef's knife. Longer (210–240mm), pointed tip, excellent for rocking cuts, breaking down larger proteins, and general prep. The professional's workhorse.

Santoku, shorter (165–180mm), flat belly, ideal for push-cutting and vegetable prep. Great for home cooks or anyone who prefers a compact, agile knife.

Both are versatile all-rounders. Not sure which suits you? Try our Knife Finder Quiz.

Wa (Japanese) handle, traditionally octagonal or D-shaped, made from wood or composite materials. Lightweight, forward-balanced, and beautifully minimal. Preferred by many professionals.

Yo (Western) handle, the full-bolster style familiar from European knives. Heavier, symmetrical, well-balanced in the hand. Comfortable for those used to Western-style knives.

Neither is superior, come in-store and hold both to see what feels right for you.

Every knife we sell is genuinely made in Japan by the maker listed on its product page. We source directly from the renowned Japanese knife-making districts of Echizen, Sakai, and Seki.

We do not sell Chinese-made knives or generic "Japanese style" knives, full stop.

Very sharp, but "out of the box" sharpness varies by maker and price point. Most of our knives arrive shaving-sharp or very close to it.

All knives benefit from a light strop on a leather strop or fine finishing stone before first use. If you'd like us to sharpen before dispatch, just add a note to your order and we'll take care of it.

Yes, we offer engraving on selected knives, making for an exceptional personalised gift. Contact us before ordering to confirm the knife is eligible and to discuss turnaround time.

Yes, drop your knives in to our store at 4/150 Oxford Street, Leederville. We sharpen by hand using traditional Japanese whetstones.

All knife types accepted, including Japanese single-bevel knives (deba, yanagiba, etc.). Turnaround is typically same-day or next-day.

From $25 per knife, depending on blade length and condition. Single bevel or chipped knives may cost more due to repair time, we'll always advise you before starting any work.

Yes, we sharpen all quality kitchen knives. German chef's knives, paring knives, filleting knives, boning knives, and more. If it has a blade worth sharpening, we'll sharpen it.

We don't sharpen serrated knives, ceramic knives, or very cheap/thin knives that won't hold an edge. When in doubt, bring it in and we'll take a look and advise honestly.

Coming soon! We'll be offering beginner and intermediate Japanese whetstone sharpening classes at our Leederville store.

Register your interest via our Contact page and we'll notify you as soon as bookings open.

For most home cooks, a 1000/3000 combo stone is the ideal starting point. 1000 grit for sharpening and edge repair, 6000 grit for polishing and finishing to a refined edge.

If you want a single-stone solution, the Shapton Kuromaku 1000 is exceptional, fast, splash-and-go, and produces a superb edge. Come in-store and we'll match you to the right stone for your knives and skill level.

4/150 Oxford Street, Leederville WA 6007. We're in the Leederville commercial precinct, plenty of street parking and parking behind IGA available nearby. Look for our signage.

Mon, Thu, Fri: 10am – 4pm
Sat & Sun: 10am – 3pm
Tue & Wed: Closed

Hours may vary on public holidays, check our Instagram or google maps for updates before visiting.

Walk-ins are always welcome, no appointment needed. Our team loves talking knives. Come in, handle the range, take your time, and ask as many questions as you like.

We don't currently offer a buy-back or trade program. However, if your existing knives are dull, we can sharpen them professionally, often bringing them back to near-new condition. Book a sharpening.

Yes, digital gift cards are available in various denominations in our online store. We also have physical gift cards in store. Perfect for the cook who wants to choose their own knife.

We accept returns within 30 days of purchase for unused items in their original condition. Contact orders@chefs-edge.com.au with your order number to initiate a return.

Return shipping is at the buyer's cost unless the item is faulty or incorrectly sent.

Contact us immediately at orders@chefs-edge.com.au with photos of the damage. We'll arrange a replacement or full refund at no cost to you.

We pack knives carefully, but if something goes wrong in transit, we'll make it right, no questions asked.

Japanese knives are precision tools. They are not warrantied against normal wear, chipping from misuse (cutting bones, frozen food, hard seeds), rust from improper maintenance, or damage from dishwashers.

Manufacturing defects are covered. If you have a concern, contact us and we'll assess the knife fairly and honestly.

Knives that have been sharpened cannot be returned as the service has been performed. If you're not happy with the sharpening quality, contact us within 7 days and we'll resolve it, we stand behind our work.