Grind Me Tender
The Knife Rehab and Adoption Center.
I’m a chef by trade, but my hobby is rescuing old Japanese knives. I bring them back to life — not to make them perfect, but to make them work.Every knife goes through full rehab:
• Geometry correction
• Bevel flattening
• Edge sharpening
• Cleaning and polishingNo blade leaves my hands until I’ve done everything I can.
This is not a store — it’s a one-man rehab centre.I just want more people to experience awesome knives without the crazy price tags.
I’ve seen too many cheap knives in chefs' bags — not because they love them, but because they can’t afford better.
And I know how miserable it is to prep all day with a clunky blade.Restored blades cap at $65 USD.
Sharpness and ergonomics shouldn’t be a luxury.I try to record videos on each knife process and upload them on Instagram @grindmetender_ and YouTube @kniferehab so you see exactly what you’re getting. No secrets — just sharpness.
Knives
When you pick up a Japanese knife from me, you’re in for a whole new cutting experience compared to Western knives. These blades have thinner, more refined edges, each shaped uniquely for specific tasks. Unlike the thick, stamped stainless steel of typical German knives, Japanese knives require a bit more care to stay sharp and perform at their best. Taking the time to learn proper maintenance will keep your blade slicing smoothly for years.
Tosa Ryūkō Tokkyū Santoku
土佐龍光作 特級
Blue Steel #2 - $95AUD
🔹 Blade style: Santoku (multi-purpose)
🔹Brand: Tosa Ryūkō Tokkyū (土佐龍光作 特級)
🔹Length: ~165mm blade / ~305mm overall
🔹Weight: 109grams
🔹Steel: Likely Shirogami #2 (White #2) or possibly Aogami #2 (Blue #2), based on the bluish tone — soft iron clad
🔹Bevel: Double bevel
🔹Thickness: ~3mm at choil, tapered to ~1mm at tip
🔹Handle: Traditional Wa handle (wood, possibly oak) with plastic ferrule — hand-sanded and sealed with 5 coats of tung oil
🪓 Restoration Notes
🧱 Before:
Rust, Thick Edge Geometry tired and curvy steel. Not the flashiest knife, but with lots of potential. I particularly like Kurouchi Finish🛠️ Process:
Blade was carefully cleaned from rust using a vinegar etch (food-safe, no harsh chemicals), then thinned, sharpened with benchstones, and polished using Aizu and Mikawa Chunagura natural stones.
✅ After:
There’s a minor low spot on the left bevel, which I’ve partially blended during polishing. The handle also has a visible deep scratch — neither of these affects performance, but I like to be fully transparent.
This knife is very fast-cutting, and feels light and responsive in use.
Santoku 堺不動鋼 (Sakai Fudōkō) – White Steel#2
🔹 Knife Style: Santoku (All-purpose)
🔹 Brand: 堺不動鋼 (Sakai Fudōkō)
🔹 Blade Length: 165mm
🔹 Overall Length: 305mm
🔹 Weight: 122g
🔹 Steel: Carbon Steel (likely Shirogami #2)
🔹 Grind: Double bevel, full flat
🔹 Handle: Wa-style wood handle
🔹 Finish: A messy Migaki to Kasumi? with natural stones
🔪 Restoration Notes
🧱 Before:
Rusty, big chip on the tip, and a wild shinogi line. But no major drama — this blade was a pleasure to work on.🛠️ Process:
🔹Rebuilt the tip
🔹Thinned it hard for top performance
🔹Hand-polished on natural stones (somewhere between migaki and kasumi)✅ After:
Cuts like a dream — glides through veggies with barely any resistance.
The bevels are super polished, so food might stick a little until a patina builds up.
Yanagiba 菊秀作本鍛錬 - Seki Kikuhide
🔹 Knife Style: Yanagiba (Slicer)
🔹 Brand: 菊秀作本鍛錬 (Seki Kikuhide)
🔹 Blade Length: 220mm
🔹 Overall Length: 355mm
🔹 Weight: 147g
🔹 Steel: Silver Steel (likely Gingami #3) 銀三鋼
🔹 Grind: Single Bevel, decent Uraoshi
🔹 Handle: Wa-style wood handle
🔹 Finish: Migaki polish with natural stones
🔪 Restoration Notes🧟 Before:
A rough one — chipped edge, messy geometry, faded shinogi. Looked more like a rescue case than a slicer.🛠️ Process:
🧩 Raised and rebuilt the shinogi line
🪨 Flattened bevels and corrected low spots
✂️ Repaired edge without sacrificing blade height
✨ Polished to a clean migaki (mirror) finish✅ After:
Now sharp, straight, and ready to slice. Not perfect — just honest, functional steel with a second chance.
Nakiri 関孫作 Seki Zousaku – AUS8 Steel
🔹 Knife Style: Nakiri
🔹 Brand: 関孫作 Seki Zousaku
🔹 Bevel: Double Bevel
🔹 Blade Length: 170mm
🔹 Overall Length: 305mm
🔹 Weight: 122g
🔹 Steel: Believed to be AUS8 Molybdenum Stainless Steel, HRC ~58
🔹 Grind: Double bevel, full flat
🔹 Handle: Wood handle
🪓 Restoration Notes
🧱 Before:
Thick bevels and tired stainless steel. Not the flashiest knife, but built solid.🛠️ Process:
🍖 Thinned the bevels (they were chunky)
🪵 Cleaned up geometry for smoother cutting
🪨 Light polish with Mikawa nagura — not a true finish, just a clean-up✅ After:
Now it cuts properly — nothing fancy, just a dependable stainless nakiri that does the job.
🪨 In Rocks I Trust 🪨
“The blade gets the cheering. The stones do the work.”Bevels First:
Straighten the blade, then grind a flat bevel and sharp shinogi line—because no amount of polish can fix bad geometry (or bad decisions, but that’s another story).Stone Progression:
Start with aggressive synthetics (to fix the knife’s life choices), finish with buttery naturals—if the steel behaves.The Trade:
You get a knife that actually cuts. I get to obsess over mud patterns, scratch depth, and which finger cream won’t stain my stones.
Contact Us
For any enquiries, drop me an email at [email protected]— I’ll get back to you as soon as I can.Stay updated with the latest knife restorations and tips — subscribe to the newsletter below.