Product Use and Care of Japanese Knives
Proper Use
The blade on your knife has been sharpened to be extremely thin in order to produce a sharp knife. Do not apply force to the side of the blade, such as by smashing garlic or other items.
Do not touch the sharp edge of the blade. It is not necessary to apply much pressure to cut with this knife. Instead, use a back-and-forth gliding motion to slice. This knife is not ideal for chopping hard, as this could chip the blade.
Please do not use this knife to cut anything other than food items. Always use this knife with a cutting board. Wood cutting boards are the gentlest surfaces.
If you ever see any small cracks on the blade, it is best to discontinue use as small cracks can grow and eventually chip the blade.
Forcing the tip of the blade into something, or twisting the blade upwards mid-cut, can cause the blade to bend or crack. Dropping the knife can cause trauma to the blade as well.
Please keep out of reach of young children and pets.
Avoid Cutting Hard Foods
Please do not use this knife to cut hard foods (such as bones of fish, chicken, beef, etc.) or frozen foods.
Avoid Cutting Frozen Foods
This is for the same reason as above, but please take particular caution against frozen foods. The cold temperature of the hard frozen food will make the blade more susceptible to chipping.
Do not Heat the Knife
Some people heat treat blades as a way to sharpen them. Please avoid heating this knife, as you could potentially disturb the balance of the alloy composition and turn this steel--specifically made for knives--into iron. Please also avoid putting it in the dishwasher or dish dryer.
Proper Care
Hand wash, rinse, and wipe with a soft cloth after use.
Applying a little cooking oil to the surface of the blade can help prevent rusting. Even though a stainless steel knife, it can still rust if proper care is not taken. Cleaning the knife immediately after use will go a long way to prevent rusting.
Sharpening
All knives will lose their sharpness over time, so we recommend sharpening the knife periodically. We recommend using a Japanese whetstone.
