Knife Care-How to look after your Japanese knife

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 steel are VG10,Ginsan(Silver steel),AUS8,SG2/R2,ZDP189.

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 Aogami (Blue steel) and Shirogami (White Steel).

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 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 avoid cutting such as pumpkins or bones. Especially cutting frozen food is bad as the cold will make hard steel even more brittle. 

• 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 knife for a long time, apply oil to the blade surface or wrap it into newspaper and then store it in a place with low humidity.