Posted by CIBI CIBI on


Time to sharpen up.

Bring in those dull blades and cut your way through Spring.

Starting this September, we will be hosting knife maker and sharpener Reg.

Bring your knives in on the day or drop them in during the week prior (make sure your blades are all pointing the same way and they're wrapped in a tea towel or something durable.)

Reg will be working til from 9 to 1 or until he's done.

All kinds of knives welcome from Japanese lightweights to European swords.

Utilising the Japanese multi-step process and with super fine grit stones, your knives will look and feel better than new.


Shown here are our beautiful Deba Hocho (Kitchen Cleaver) and Nakiri Hocho (Vegetable) knives.

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