KITCHEN KNIVES MAINTENANCE GUIDE

AVOID HARD MATERIALS

Unlike German-made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening.

- Don’t attempt to cut, hit, or chop frozen products or bones or extremely dense items, such as hard shell foods such as lobster and crab. This can damage the blade.

Although this knife is suitable for rough chopping tasks and is multifunctional, it is NOT a bottle opener, screwdriver, and hammer, etc.

 

CLEAN AND DRY IT AFTER USE

Every knife needs maintenance. Regardless if your knife has been made of stainless steel or another material, regular cleaning is essential. Leaving a dirty, wet knife in the sink for a long period of time will damage the blade. This especially applies to better knives marked as 'stainless'. They are not completely stainless, they are only corrosion-resistant to a certain level. Spending a night in the sink can have sad results.

 

- Do not put the knife in the dishwasher machine for cleaning.

- After use, hand wash the whole knife with water and then wipe it clean.

- Dry thoroughly after handwashing and do not store unless when fully dry.

- Do not leave the knife in water or in wet conditions for a long time.

 

MAINTAINING THE SHARPNESS

Every knife gets dull, even the best ones. So, a knife can last for a lifetime, but it will still lose it's sharpness with use. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

- Use Japanese waterstones to maintain the sharpness of the blade.

 

This is an extremely sharp knife. Please use special cares in using and storing it.