care for japanese knives
IMPORTANT CARE INSTRUCTIONS
- Hand wash your knife with domestic dish soap and a soft rag. Dry the blade immediately after. This is especially important with carbon steel blades.
- DO NOT use wire wool or ANY abrasive material on the blade as this will scratch the protective layers unnecessarily and diminish the beauty of the knife.
- Never wash your precision kitchen tools in the dishwasher. The powerful chemicals and heat will damage the fine edge and will harm the handle.
- Never cut on glass, china, marble, arborite or any other material than wood or high density plastic cutting boards.
- Avoid the knife-edge banging against other cutlery or hard surfaces.
- Do not twist, cleave, prise or abuse as a screwdriver. Do not use on frozen food or bone. Such actions will cause the edge to crack, pit or at worst result in snapping.
- Never transport knives unprotected.
