Japanese Knife Care
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
What Should I do to keep this knife from rusting
Make sure the knife is dry
After washing the knife, please dry the blade using a dry cloth
If you are not going to use the knife for some time, apply a few drops of vegetable oil to the blade and wipe with a tissue
1: Wash thoroughly
2: Wipe dry
3: Apply a few drops of vegetable oil on the blade and wipe with a tissue
4: Place the knife back in it’s cover
※Please do not put in the dishwasher
How do I sharpen my knife using a stone
1:Move the blade back and forward to re-sharpen the knife
2:Apply pressure to the blade in the direction the back of the knife is moving and remove the pressure from the blade when moving in the opposite direction
[This is the back of the knife apply pressure when you pull/push ]
3:You cannot sharpen a knife if pressure is applied both ways
4:Please avoid making the angle too steep
5:Continue on one side until you can feel a rough edge like this. This is a burr or “Kaeri”
6:Once the burr covers the full blade you have sharpened the knife enough
7:For double edged knifes do the same for the other side
8:For single edged knives once the burr covers the full length of the blade, sharpen the opposite side of the knife roughly 3 times
9:Once you notice the burrs you can use a newspaper or stone to remove the burrs