Okishiba Masakuni 330mm honyaki yanagiba

RETURNS

Returns can only be made within 14 days upon receiving the product. Buyer shoulders the return of products. Product must be unused and in the same condition when you received it and it must also be in the original packaging. To complete your return, we require a receipt or proof of purchase. Please email us at info@zahocho.com to arrange a return.

Please note that knives damaged by misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.

REFUND

Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days

LATE OR MISSING REFUNDS

If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at info@zahocho.com.

EXCHANGES (if applicable)

We only replace items if they are defective or damaged upon arrival (not due to misuse). If you need to exchange it for the same item, send us an email at info@zahocho.com.

DISCLAIMER OF WARRANTY

Zahocho Knives Tokyo makes no representations or warranties of any kind, either expressed or implied, including, without limitation, warranties or conditions of title, or implied warranties of merchantability or fitness for a particular purpose, or non-infringement. Zahocho Knives Tokyo is not responsible for printing or typographical errors. Pricing and availability are subject to change without notice.

 We ship from Tokyo to over 150 countries worldwide.

FREE SHIPPING on orders over 20,000JPY or approx. 150USD. Use the code ZKT20. For orders under 150USD, please refer to the rates below. 

Free shipping to the Philippines on orders over 5000PHP; use the code PH5K.
(Note: We cannot ship to these areas with the following zip codes: 5317, 5316, 5315, 5314, 5111, 5110)

• International shipping

Upon order confirmation, we will ship out in 1-2 days.

• Delivery time

• Tracking your Order

• Customs and Import Duties 

• Rates

For your reference, one knife is approximately 300g. A whetstone is around 1kg.

 US, Canada and Australia: DHL

Asia: EMS

Middle East: EMS

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique. 
• Avoid bones and frozen food.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

Washing-up
• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
• Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge. Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives. 

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