Japanese knives are renowned for their exceptional quality and craftsmanship. One of the key factors that contribute to their superior performance is the use of high-quality materials.
Most of Japanese knives are made from high quality of stainless steel or carbon steel.
Stainless Steel
Common Japanese stainless steels are :
VG5,AUS8,AUS10/VG10,Ginsan(Silver3 steel),SG2/R2(Powder steel),SPG Strix,
VG XEOS,HAP40,ZDP189
Also common Japanese Semi Stainless steel are:
SLD, SKD
Stainless steel knife is very handy because it doesn’t rust or stain easily compared to carbon steel one. It is easier to look after than high-carbon steel but please wash and dry each time after you used.
*Please DO NOT use a dishwasher.
Carbon Steel
Common Japanese carbon steel are Blue1(Aogami1), Blue2(Aogami2),Blue super, White1(Shirogami1), White2(Shirogami2).
Carbon steel knife has excellent sharpness and can hold an edge longer. However, it can rust easily. Most of Japanese knives have 3 layers of steel structure to fix this issue. The outer layer is stainless steel and the core is carbon steel.
Please wipe your knife and keep it dry to avoid rust. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.
*Please DO NOT use a dishwasher.
USE
• The edge of your knife works well sliding forwards or backwards. Japanese knife has a very thin steel which can be chipped or broken by twisting or torquing. Hard foods can chip the blade as well. Please be careful with cutting hard vegetables such as pumpkins. Please AVOID cutting bones and frozen food!
• Please use your knife only on a cutting board.
• Please DO NOT heat the knife with fire.
CLEANING
•Each time after you use your knife, wash it with dish soap and rinse with hot water immediately.
After that wipe nicely and keep it dry.
*Please DO NOT use a dishwasher.
• Wood handles may dry out after a while. Using some food safe wax is a great way to treat.
STORING
•To protect the edge of your knife, put your knife in a travel case.
• If you will not use your carbon steel knife for a long time, apply 'Camellia Oil' to the blade surface or wrap it into newspaper and then store it in a place with low humidity.
Rust on Knives
•Please do not panic! 'Sabitoru rust remover' can remove rust quick without any damage to the surface.
• Apply a little water on Sabitoru and rub the surface of the blade like using an eraser. It won't damage the surface as it is a rubber.
