Knife Care Guide

No special maintenance. No fussy rituals. Just three simple steps.

Step 1 — Rinse

Warm water and mild soap after each use. Never put your knife in the dishwasher — the harsh detergents and jostling will damage the edge and handle. A quick hand wash takes seconds and keeps your blade in perfect condition.

Step 2 — Dry

Towel dry immediately after washing. Don't leave it wet or sitting in the sink — even stainless steel can develop spots or discolouration if left damp. A quick wipe with a clean cloth is all it takes.

Step 3 — Store

Use a knife block, magnetic strip, or blade guard. Never toss your knife loose in a drawer — it dulls the edge, damages the blade, and is a safety hazard. A proper storage solution keeps your knife sharp and ready.

Sharpening

Japanese knives hold their edge far longer than Western knives thanks to harder steel (60+ HRC). Most home cooks will only need to sharpen every few months with regular use.

Honing rod: A quick realignment before each use keeps the edge straight. Use a ceramic rod rather than steel — it's gentler on harder Japanese blades.
Whetstone: For proper sharpening, use a 1000/3000 grit combination whetstone. Maintain the original edge angle (typically 15° per side for Japanese knives).
Rolling sharpener: If you're not confident with a whetstone, a rolling knife sharpener is a foolproof alternative — check out our sharpening tools.

What to Avoid

Dishwashers — heat, harsh chemicals, and rattling against other items will ruin your edge and handle
Glass or ceramic cutting boards — these destroy edges instantly. Use wood or soft plastic boards
Cutting frozen food or bones — Japanese blades are hard but thin. Use a cleaver or deba for heavy tasks
Twisting or prying — these knives are designed for slicing, not leveraging. Lateral force can chip the blade