If you buy one of our beautiful knives you should be aware that all knives require some care and maintenance. For all knives:

Don’t put them in a dishwasher! Don’t use a strong detergent, just water and a maybe mild soap is sufficient to clean the knife. Make sure the knife is thoroughly dried before store it away.

If you have a carbon steel knife (Aogami, Shirogami, SKD) please note that these knives might tarnish or even rust. To avoid that:

Wipe them after each use with a damp cloth or towel and dry the knife after use. As carbon steel knives can be reactive with acidic foods it is essential to clean them immediately after use.

Oil the blade from time to time with a vegetable oil (make sure the oil is food-safe).

Carbon steel can be reactive to foods with a high acidity,

If however you find some rust you can remove the rust with a rust remover stone.

For all knives but especially If you have a knife with very hard and thin blade (SKD, Aogami, Shirogami, R2, PM)

These knives might chip if not used properly. Do not use hard chopping boards like glass, ceramic or marble. Do not use them as a cleaver or try to cut bones. Do not cut frozen food. Do not twist the knife while in motion, use a smooth and clean cutting motion.

If a knife is called stainless it doesn’t mean that it won’t rust. They have a higher chromium content than carbon steel knives but they can get water spots if not properly cared for it.

If you have a knife with a wooden handle: Keep the handle dry, don’t leave the knife sitting in a sink.

If you want to sharpen your knife use a Japanese waterstone, do not use any pull through sharpeners or any other sharpening devices not suitable for proper edge maintenance (electric sharpener, oil stones or grinders).

Do not store the knife in a knife block with the blade side down.

If you have any further questions about knife care please contact us!

Sharpening