An hour with a knife sharpener

A shop the size of a garage near the market, where a man in his sixties has been putting edges on chefs' knives since he was nineteen. He works through six grades of water stone and finishes on a natural one from Kyoto's own quarries.

Bring a knife and he will sharpen it while explaining what he is doing. Travellers have told us it changed how they cook.

Good to know

• Bring a knife in checked luggage if you want it sharpened
• Cash only
• He does not speak English; an interpreter comes with you