Care instructions for a long life of your japanese knive
What to cut on - the cutting surface
To prevent your knife blade from becoming dull, you should always cut on a wooden or plastic board. Boards made of metal, glass, marble or porcelain do not yield and the blade will dull faster. Soft wood boards are recommended.
Proper cleaning of japanese knives
High-quality Japanese kitchen knives must not be put in the dishwasher! In the dishwasher your knife will be destroyed, because it oxidizes and the mostly used wooden handles swell up and possibly detach from the blade. You should clean your knife only by hand with a fine sponge, lukewarm water and if necessary a little detergent. After rinsing, the knife should be dried immediately. This also applies to highly rusty knives, as even here the formation of rust cannot be completely ruled out.
Storage of your knives
You can store your knives e.g. in wooden knife blocks, in the supplied knife box or wrapped in a cloth. Be sure to remove any potential mechanical impact that could scratch the knife. Magnetization of your knives by magnetic knife racks should be avoided, as magnetization of the knife steel can make sharpening your knives more difficult.
Sharpening japanese knives
Even the sharpest knife will not remain in its as-delivered condition forever and will need to be resharpened from time to time. Sharpening Japanese knives should only be done with the help of water stones. There are various whetstone options here, from coarse to very fine grits. The binder of the whetstones is also important, not just the grit itself. You can find more information on our homepage in the section Sharpening knives properly.