Knife Care

(IMPORTANT and a MUST READ before use)

1.     WIPE-OFF THE BLADE AFTER EACH CUTTING TASK:

• When you use your knife, always have a well wrung-up towel next to your cutting board and wipe off the blade frequently to prevent your knife from developing patina or rust.  You might have seen this done by professional Japanese sushi chefs.  It is recommended to wipe off your blade when switching cutting ingredients and/or before you put your knife down on the cutting board.  Depending on the knife, the surface can start to react within a few minutes if left dirty or wet.  Also, dry off any water droplets left on the blade after wiping it with a damp cloth.

• As you keep using the knife, you may see some dark stains or patina developing on the blade.  This is natural with high-carbon knives and actually prevents your blade from reacting with food and water easily.  You may leave or remove the patina.  It is your choice. 

• If you see that some red or yellow-rust has developed on the blade, you must remove it otherwise the rust will eventually penetrate through the blade, and will cause permanent damage.  Rust formation is also natural, and is expected to happen especially when you are new to Japanese high carbon knives. 

  ***Easy rust removal:  If you see rust on the blade, simply follow the steps below.***

1)     Rinse the blade and rest it on a towel or rag for safety. 

2)     Sprinkle kitchen cleanser over the blade.  (Bar Keeper’s Friend works great.)

3)     Dip a wine cork in water, and scrape the rust off with the wet cork. 

• Make sure to have a good grip and do not cut your fingers. 

• To avoid rubbing the cutting edge and dulling it, angle the edge down on the rag.   

4)     Rinse well and dry the knife thoroughly.

3.     OTHER IMPORTANT NOTES:

• High heat exposure could permanently dull the blade. 

• Avoid cutting frozen food, bones, seeds or anything hard to prevent chipping. 

• Soft wood cutting boards are recommended to keep the sharp edge longer.  Hard wood boards such as bamboo and most plastic boards are actually harsh on the edge and will dull your knife faster.

• If you use a woodblock for storage, be sure that the knife is completely dry.  Also be sure the inside of the slot in the woodblock is moisture free.