Knife care


It is recommended that you wash your japanese knives by hand using a mild dishwashing liquid and water. After washing, rinse with water and dry thoroughly with a towel. Japanese knives should NOT be put in the dishwasher. Doing so could damage the sharp edges should they come into contact with other objects in the dishwasher. In addition, exposure to extreme heat and powerful detergents found in dishwashers can be harmful to high carbon stainless steel.

Knife Storage

Japanese knives are very sharp and should be carefully stored to avoid accidents and kept out of the reach of small children. Knife manufacturers recommend the use special knife blocks, magnetic wall racks, knife docks or knife rolls/cases.  


Please note!

  • DO NOT use harsh detergents or cleansers containing chlorine bleach.
  • DO NOT soak before cleaning. In particular, avoid soaking in harsh cleaning solutions and any solution containing bleach.
  • DO NOT attempt to cut through frozen foods or bones. If you should slice into something frozen or solid, remove carefully using a slicing (forward and backward) motion. DO NOT twist the knife side to side to remove it. Doing so will bend your edge and possibly chip it leaving a chunk of knife in the solid matter.
  • DO NOT cut with a chopping (up and down) motion. This is not the proper way to cut and only dulls your knife. Cut with a slicing (forward and backward) motion.
  • DO NOT use these knifes for any purpose other than for what they were intended, i.e., the preparation of food. Under no circumstances should they be used as a screwdriver, crowbar or wirecutter.
  • DO NOT cut on a marble, stone, tile or glass surface.

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