Blade · Maintenance
care instructions
Care Tips
A few simple steps to ensure that your forged blade will last for decades.
01
Preserving the cutting edge
Avoid cutting on hard surfaces such as stone, glass, ceramics or frozen food: they can dull or chip the blade.
02
Maintain the cutting edge regularly
If you spend 3 minutes sharpening on the stone regularly, you'll be better off than if you wait until the blade becomes dull. With a little practice, Japanese water stones can produce a razor-sharp edge.
03
Dry and oil regularly
Always dry your carbon steel knife after use to prevent oxidation or rust. If you occasionally apply a thin coat of oil—especially to finely polished blades—that’s perfect.
04
Oiling the handle
From time to time, apply a natural oil to the handle to protect it from moisture and restore its color. (not necessary if it's lacquered with urushi)
05
Protecting the knife
Do not leave your knife unprotected in a drawer with other knives or hard objects that could damage the blade.
06
Protect the Urushi lacquer or the Saya from direct sunlight
Lacquer is durable and water-resistant, but it should be kept out of direct sunlight.
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