Address: 1526 NE Alberta St, Portland, OR 97211, USA
Phone: +15032658138
Sunday: 11AM–5PM
Monday: 11AM–5PM
Tuesday: 11AM–5PM
Wednesday: 11AM–5PM
Thursday: 11AM–5PM
Friday: 11AM–5PM
Saturday: 11AM–5PM
Harlan Hoang
Sent in a bayonet for sharpening and they did it beautifully. Took great care of the blade and removed minimal material fixing chips. 10/10 would recommend.
Cliff Taylor
I arrived around 1PM on a day that they had an electrician scheduled for some work and were planning to close early. I told Alex that I had come out of my way specifically to visit them and knew what I wanted. She said as long as I wasn't bothered by the work going on, she would be glad to help me anyway. I really appreciated that, as I was only in town for the day from far out of state and probably wouldn't have another chance for a year. I was in to buy a yanagiba, an asymmetrical slicer mostly used as a sashimi bōchō. They had many beautiful choices across a broad range of price points available (I had a very flexible budget). Alex was very knowledgeable about nearly all of their options, though they work less closely with some makers than others. She knew that one maker's yanagi have a higher likelihood to arrive a little less than straight, so we knew to check closely. She didn't rush me and didn't pressure me toward the higher-priced knives and paid attention to the specific features I was looking for in my new knife. She helped guide me toward a 300mm high carbon blade made by one of the master smiths, and then helped me find a beautiful black lacquered saya to protect it. I also picked up a pair of moribashi (Japanese cooking/frying chopsticks) and a bottle of tsubaki oil to protect my knife on Alex's recommendation. I was planning a large sushi dinner for the friends I was visiting in Walla Walla, so Alex's help and patience was invaluable to me on this trip -- and the knife was an excellent choice! I will certainly stop in again when I'm in Portland and will always check with them first when I want a new blade.
Dax McMillan
Fantastic experience! The manager (Will) patiently took the time to educate me on various factors about each knife. I spent about an hour looking & feeling out each tool/knife finding the right fit & balance for my personal needs. The customer service here is impeccable. No matter if this is your first time buying a knife or if this is your 50th knife purchase... Will is more than helpful finding what tool/knife is best for you & will patiently answer all your questions. I HIGHLY recommend Suisuke Knife!
Tim Hosking
I love sending my knives to be sharpened at Seisuke. Quality and sharpness of the finish is superb, service is first-rate, and, with a very quick turnaround, the mail service is as good as I can get locally. When in Portland, stop by for a visit!
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Stainless steel has added elements that prevent it from rusting, but in turn generally make the steel softer. High carbon steel requires more care, but will hold a better edge for longer. This is not applicable to all steel types and there are some high quality stainless steels that are much harder than other high carbon steels.
Yes! Any steel can be sharpened.
A single bevel knife is only beveled (sharpened) on one side therefore pushing the food to one side or the other depending on what side the bevel is on. It is very important to only use a single bevel knife with the bevel on the correct side for what hand you are using it with. Single bevel knives are generally reserved for sushi preparation and require a specific skill set to be able to be used effectively.
Left handed knives are most commonly single beveled and therefore food should be pushed to the left after being cut, rather than the right.
Overall, Japanese steel is harder than Western steel so it takes a better edge and it holds it for a longer period of time. Because of that hardness the makers are able to forge the blade thinner while still maintaining a sharp edge that does not dull quickly, giving you better cutting performance. Western knives have a thicker profile so no matter how sharp the edge gets, it will have the tendency to wedge rather than slice making the blade feel duller than it actually is.
Hello Nick, thank you for contacting us. We offer a beginning knife sharpening class that is $50 per person and lasts about an hour and a half. Here is a link to where you can find more details about the class and upcoming dates on our website: https://www.seisukeknife.com/products/knife-sharpening-class If you have any other questions about the class or anything else, please don't hesitate to contact us again.
Hello Brandi, sorry for the delayed response. We do not currently purchase knives at this store, except for rare knives on a case by case basis.
Thank you for contacting us. The average turnaround time for knife sharpening is usually one day, but it depends on how busy the knife sharpener is. We recommend asking that when you drop off your knife to get a more accurate turnaround time.
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