Important information

Genuine Japanese kitchen knives are made from various types of hard, high-quality steel and represent the finest in Japanese knife craftsmanship. 

To maintain the sharpness of the knife and ensure a long service life, it is important to adhere to the following guidelines:

• Never wash the knives in a dishwasher. Instead, clean the knife by hand with lukewarm water and dry it thoroughly immediately – never let it air dry.
• The knives must not be used for hard items such as frozen foods, bones, cartilage, cartilage or hard cheeses.
• Only use the knives on wooden or plastic cutting boards. Avoid cutting surfaces made of glass, stone or metal.
• Store the knife on a magnetic knife holder or in a knife sheath. Avoid loose drawers where the blade can be damaged.
• Sharpen the knife regularly with a wet whetstone or have it sharpened professionally.
• Avoid using knife sharpeners with steel or ceramic wheels as they can damage the hard steel.
• Keep the blade dry and clean – for longer storage, a thin layer of oil (e.g. camellia oil) can protect the steel from rust.

Japanese knives are made of thin, hard steel , which gives them extreme sharpness. However, this hardness makes them more vulnerable to chipping (small nicks in the edge) if used incorrectly. This is not a defect – but a characteristic of the fine material.