• Shipping is free for orders of 100.00 or more within the United States.

• All domestic orders are shipped using USPS. If you’d like a different delivery method, please contact us. We will be happy to accommodate your shipping preferences wherever possible, however shipping fees may be applied.

• If we ship to an address outside the United States, you are responsible for all customs fees and taxes that may apply.  

Here at Japanese Knives Select we take pride in the knives and knife products we carry. We have worked hard to carry and offer only top-quality cutlery that exceeds your kitchen needs. We carefully inspect each item before sending it out. However, if there are any problems with your purchase upon delivery, please contact us immediately at info@japaneseknivesselect.com. Please read our return, exchange and refund policies.

• If there is a problem with your order, please contact us within 48 hours of delivery. Returns will only be accepted if the knife is new and UNUSED, in its original packaging, with proper proof of purchase and if returned within two weeks of initial delivery. Please note, if the knife has been used, even once, we cannot accept returns or exchanges. Once we have confirmed the knife is new, unused and in its original packaging, we will complete the refund and notify you.

• We will replace your purchase only if it was damaged or defective before arrival.

• Damage due to improper care, use, technique or sharpening cannot be returned, and/or refunded. Please read the care instructions sent via email and sent with knife carefully before using. Feel free to reach out to us with any questions regarding how to care for your knife.

• Please do not write or place stickers on the original packaging from Japan. If this is done, we will consider the item used and cannot replace or refund. Please place the return in its original packaging and ship it in a proper shipping box.

• Each knife is hand forged one by one. They are not factory cookie cutter manufactured. Please be aware that every knife varies slightly in length, weight, etc. These variances are minimal and enhances the unique characteristic of your knife. No one in the WORLD will have a knife exactly like yours! Knives cannot not be returned or replaced due to the slight differences in their measurements or shape. However, if the knife was damaged during delivery, please contact us immediately.

• All returns must be sent via insured USPO 

• If your knife arrives damaged or defective, please take pictures of it immediately and contact us within 48 hours. We cannot take responsibility for claims after 48 hours of delivery.

• 10% restocking fee will be applied for returns or exchanges that are not due to damages made during delivery. 

• Placing an order indicates your acceptance of our return policy.

We do not accept returns for knives that have been used even once.

To cherish your knife for a long time…

1.     WIPE-OFF THE BLADE AFTER EACH CUTTING TASK:

• When you use your knife, always have a well wrung-up towel next to your cutting board and wipe off the blade frequently to prevent your knife from developing patina or rust. You might have seen this done by professional Japanese sushi chefs. Wipe off your blade when switching cutting ingredients and before you put your knife down on the cutting board. Depending on the knife, the surface can start to react within a few minutes if left dirty or wet. Also, dry off any water droplets left on the blade after wiping it with a damp cloth.

• As you keep using the knife, you may see some dark stains or patina developing on the blade. This is natural with high-carbon knives and actually prevents your blade from reacting with food and water easily. You may leave or remove the patina. It is your choice. 

• If you see that some red or yellow-rust has developed on the blade, you must remove it otherwise the rust will eventually penetrate through the blade, and will cause permanent damage. Rust formation is also natural, and is expected to happen especially when you are new to Japanese high carbon knives.

  • Easy rust removal: PLEASE REFER TO THE PROVIDED RUST REMOVAL INSTRUCTION SHEET SENT WITH YOUR KNIVES.

2.     HAND WASH: Hand wash your knife with soap and water and dry it completely right after washing. Do not set it down to air dry.

• Do not put your knife in a dishwasher.

• If you are not going to use your knife for a while, we recommend to lightly oil the blade. 

  • We recommend applying a very thin coat of J K Select Blade Butter($4.99). 

  • Olive oil or vegetable oil will oxidize over time and will generate an unpleasant odor which may transfer to the food you cut. 

3.     OTHER IMPORTANT NOTES:

• High heat exposure could permanently dull the blade. 

• Avoid cutting frozen food, bones, seeds or anything hard to prevent chipping. 

• Do NOT slam, whack, twist or apply unnecessary force while cutting to prevent bending, chipping or other damage to the blade. 

• Soft wood cutting boards are recommended to keep the sharp edge longer. Hard wood boards such as bamboo and most plastic boards are actually harsh on the edge and will dull your knife faster.

• If you use a woodblock for storage, be sure that the knife is completely dry. Also be sure the inside of the slot in the woodblock is moisture free. 

  *For questions or concerns, please contact info@japaneseknivesselect.com or 760-259-0999 (text OK)