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.