Frequently Asked Questions
Quick answers to the questions we hear most. Can’t find what you’re looking for? Contact us — we reply within 48 hours.
Orders & Shipping
Where do you ship?
Worldwide. Common destinations include Germany, France, Italy, the UK, Belgium, the US, and the rest of the EU. If your country isn’t listed at checkout, contact us for a shipping quote.How long does delivery take?
5–12 business days for most EU destinations after the order is shipped. Hand-forged knives are made to order, so allow 2–4 business days for forging before shipment. A tracking number is emailed once the blade ships.Will I pay customs duties or VAT?
Orders to the EU may be subject to VAT and customs fees set by your country. These are charged by the carrier or local customs on delivery and are not included in the product price. For other regions, check your local customs rules.Can I track my order?
Yes. Open the order in My Account to see the status timeline and tracking number, or follow the link in your shipping email.The Knives
Are Soengsi knives really hand-forged?
Yes. Every blade is folded, hammered, tempered, and ground by hand in our Lingnan forge — the same method practised since 1796. The fold pattern visible along the blade is the signature of true forging; no two forged blades are exactly alike.Carbon steel or stainless — which should I choose?
Carbon steel holds a sharper edge and is the traditional choice, but needs oiling to prevent rust. Stainless / clad blades are lower maintenance. New to forged knives? Start with stainless. Want the sharpest edge and don’t mind a little care? Choose carbon.Will my knife rust?
Carbon steel develops a patina (normal and protective) and can rust if left wet or unoiled. Stainless is rust-resistant but not rust-proof. A wiped blade and a drop of food-grade oil keep any forged knife healthy for years — see our care guide.Care & Maintenance
Are the knives dishwasher safe?
No — hand-wash only. Dishwasher use damages the handle, alters the temper of the edge, and voids the warranty.How often should I sharpen?
Hone lightly with a ceramic rod every 1–2 weeks. Re-sharpen on a whetstone (1000 → 3000–6000 grit) every few months, or when the blade stops gliding through tomato skin. Sharpening angles: 15–17° per side for slicing knives, 20–22° for cleavers. Full guide on the Service page.Warranty & Returns
What does the warranty cover?
1 year from delivery against forging defects — blade cracking, handle detachment, delamination, severe warps visible at delivery. Normal wear, rust, patina, drops, cutting on hard surfaces, dishwasher damage, and improper sharpening are not covered. Details on Service → Warranty.Can I return a knife?
Yes — within 30 days of delivery for unused knives in original condition. Open the order in My Account and click Request Return / Refund. Full conditions in our Returns & Refunds Policy.Account & Payment
Do I need an account to order?
No — you can check out as a guest. An account lets you track orders, save addresses, and request returns faster. Create one here.What payment methods do you accept?
Available methods are shown at checkout. Card payments are handled securely by our payment processor — we never see or store your full card number. Bank transfer is also available for customers who prefer it.Is my payment information safe?
Yes. All payments are encrypted over HTTPS and processed by certified payment providers. We do not store full card numbers on our servers. See our Privacy Policy for how we handle your data.Still have a question? Send us a message — we’ll reply within 48 hours.