Daily Care

Japanese kitchen knives are deeply related to the daily care of the sharpness and life of the kitchen knife itself.

• Japanese kitchen knife is made of steel and has a tendency to rust.
• Therefore, wipe off the moisture on the kitchen knife with a dry cloth every time you use it. Please keep it dry.
• In addition, please wash away dirt with detergent immediately after use.
  ※ Please do not wash with a dishwasher as it may cause damage to the kitchen knife.
• After wiping off dirt and moisture with a dry cloth, apply a thin coating of cooking oil on the surface of the kitchen to prevent rust.
• When using it again, wash it once and use it.
• If you do not use it for a long time, wrap it in newspaper or oil paper and store it in a dry place.

How to sharpen

1. 1. Place stones in water deep enough to cover them entirely.
2. 2. Take the stones out of the water. Place a medium stone on a wet towel so that it is free from sliding.
3. 3. Place a knife diagonally on the stone.
4. 4. Make sure that the side of the blade is flat on the surface of the stone so there is on gap. Keep the angle and start sharpening your knife.
5. 5. Keeping your form and motion steady, continue sharpening until a sharp edge is obtained. You will feel a slight burr on your fingertips on the side of edge, one the knife is sharpened properly.
6. 6. When sharpening the reverse side, the key is that a very little push is required but the pressure should be slightly stronger when pulling the knife toward you.
7. 7. A gentle touch up on the edge tip and job is done.

※ Never use sharpeners or steel rods to sharpen because it may cause chip in the blade.