Knife

Could not ask for a better experience! Eugene did a superb job of sharpening two good knives I had abused. And provided some great insights on knives, cutting techniques and life for free. In my view, KNIFE is the best shop and service in town.

I tried sharpening my own knives, but realised that sharpening is an art that I had not mastered.
The service at Knife was professional. I was delighted to get my Wüsthof knives back ultra sharp later the same day. The enthusiasm for their craft is obvious. I would definitely go back.

Eugene is great!!! can sharpen anything from my Globals to my CK Cleavers. I highly recommend this place.

BOTTOM LINE: Regardless of your inclinations towards cooking, sharp objects or DEXTER, there’s a good chance you’ll find what you’re looking for here!
I’ve been thinking about purchasing a well-​made Japanese knife for a while but it wasn’t until I serendipitously walked into Knife’s second-​year anniversary sale did I finally take the plunge, so to speak.
You’re greeted by rows and rows of shiny knives lining 3 of the 4 walls when you enter that illicited in me a visceral reaction of awe, excitement and intimidation. Not knowing what I really wanted or needed, Eugene (the owner) was approachable and matter-​of-​fact in helping me narrow down my choices. He was also happy to answer random questions about knife care, chopping boards, food preparation, etc. He holds knife sharpening classes a few times a year and can also sharpen yours for $ 12. Your first sharpening is free if you purchased a knife from him!
I ended up narrowing my choices to a 7-​inch Santoku or Gyutô. While Santokus seem to be all the rage these days, I preferred the curved tip of the Gyutô that allows for a more rocking motion to your cutting. Most importantly though, I ended up picking up the blade that just felt «right» in my hands — this happened to be the 7-​inch MCUSTA Hammered Damascus Gyutô (
). The balance and weight is just right, the craftsmenship is superlative, and it just plain looks bad-​ass. :)
I’ve had a few weeks to test out my Gyutô now and it’s been an absolute joy! Onions — cuts through it like butter. Tomatoes — cuts through it like butter. Wild boar sausages — cuts through it like butter. Butter… you get the idea! Whether you’re in the market to upgrade your kitchen knives or just curious to see what’s out there, Knife’s a pretty good place to start.

I got my rare Japanese Takeda knife sharpened there in the fall. I forgot how sharp the knife should be. He did an amazing job with it.
He’s got a very relaxed environment and I had a great conversations with I’m about food and restaurants in the city. Nice guy. I bought a sharpening stone from him as well.

Most people give neither enough thought nor care to the primary tool of the kitchen: the knife. For those who do, bring your precious blades to Eugene Ong’s shop on Queen West. Eugene loves his craft and it shows in the care he puts into giving your knife that tell-​tale mirror edge of sharpness. I’m keenly aware of the many minute grazes I obtain from merely handling my newly sharpened blade.
While you could continue giving over your knives to Eugene’s expert care, this blade whisperer will happily teach you how to fish. Learn how to sharpen your own knife at one of Knife’s free sharpening classes. Or simply make a visit to peruse the quality Japanese knives on offer.
All hyperbole aside, Knife is one of the best places in Toronto to get your knife sharpened and to buy high-​quality Japanese knives.
Tip: you’re apt to walk right by this place. The way to Knife is a doorway to a second floor above Romni Wools. North side of Queen.