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Japanese Kitchen Knife Care & Maintenance

 

General Care Instructions | All Japanese Kitchen Knives

- Japanese kitchen knives are generally sharper than other styles of kitchen knife and made of stronger steel, but they do have their limitations. Some care is required to minimise chipping or damage.

- Be careful of what you are cutting, and where. Try not to cut on stone, glass, bamboo, steel, ceramics or hard plastic surfaces. End-grain timber, soft solid timbers, or soft plastic surfaces are recommended. There are many variations of plastic chopping boards, be careful that yours are not the hard variant.

- Try to avoid cutting bones, frozen foods or anything as dense.  

- Use a straight and smooth cutting action. Do not twist the blade or apply lateral edge pressure.

 

Care Instructions | Stainless Steel Japanese Kitchen Knives

- Although stainless steel kitchen knives are easier to maintain than high carbon steel knives, rust spots may occur if left in water or damp environments for extended periods of time.

- Hand-Wash Only: the heat & chemicals in a dishwasher can damage your knife and degrade the steel. 

- Dry Thoroughly: paper towel is preferred as kitchen cloths or tea towels can leave residue.

- For examples of our stainless steel kitchen knives, view our range here

 

Care Instructions | San Mai Japanese Kitchen Knives (Carbon Steel / Stainless Clad)

- These Japanese kitchen knives have a stainless steel body and high carbon steel core (exposed on the edge of the knife). High carbon steel naturally develops a dark grey patina over time, this is normal and aids in protection of your knife. Rust may occur however if left in water or damp environments for extended periods of time.

- Hand-Wash Only: the heat & chemicals in a dishwasher can damage your knife and degrade the steel. 

- Dry Thoroughly: paper towel is preferred as kitchen cloths or tea towels can leave residue.

- Apply Tsubaki Oil if your kitchen knife will not be used for an extended period of time.

- For more information and examples of these kitchen knives, view our range here

 

Care Instructions | High Carbon Steel Japanese Kitchen Knives

- These Japanese kitchen knives are crafted completely from high carbon steel. High carbon steel naturally develops a dark grey patina over time, this is normal and aids in protection of your knife. Rust may occur however if left in water or damp environments for extended periods of time.

- Hand-Wash Only: the heat & chemicals in a dishwasher can damage your knife and degrade the steel. 

- Dry Thoroughly: paper towel is preferred as kitchen cloths or tea towels can leave residue.

- Apply Tsubaki Oil if your kitchen knife will not be used for an extended period of time.