Knife Care & Maintenance

Before using your knife for the first time, gently wash it by hand with warm water and mild soap. Rinse thoroughly and dry it completely with a towel or kitchen paper.


This removes any protective oils applied after finishing and prepares the steel for use in your kitchen.



From the beginning, develop the simple habit that defines good knife care: wash and dry immediately. Carbon steel responds well to consistency.

Carbon steel behaves differently from stainless steel (RVS). It can be hardened to a higher level, in this case 61–63 HRC, allowing it to take a finer edge and hold that edge longer than softer stainless knives.



This means fewer sharpening sessions and longer periods of precise performance.


Because the blade is ground thin behind the edge, it offers less resistance during cutting. You will feel the difference immediately. Clean cuts, smooth glide, and control without excess force.



With higher hardness comes responsibility. The edge is refined and precise. It is designed for slicing and controlled cutting, not prying or twisting.



Rust is not a flaw. It is simply the nature of carbon steel. Prompt attention preserves the blade.

A blade ground thin at 15° per side requires an appropriate cutting surface.



Use soft hardwood boards such as walnut, maple, or cherry. Quality plastic or rubber boards are also suitable.



Avoid glass, marble, ceramic, granite, or stone surfaces. These materials are harder than steel and will dull or chip the edge.



A proper board significantly extends edge life and preserves the knife’s geometry.

This knife excels at vegetables, herbs, boneless meats, and fish. It is not designed for bones, frozen foods, or twisting motions.



As a simple rule, do not cut anything you would not comfortably bite into. If uncertain, choose a heavier tool.



The hardness that allows this knife to stay sharp longer than softer stainless (RVS) knives also means it should not be subjected to lateral force.

Before using your knife for the first time, gently wash it by hand with warm water and mild soap. Rinse thoroughly and dry it completely with a towel or kitchen paper.


This removes any protective oils applied after finishing and prepares the steel for use in your kitchen.



From the beginning, develop the simple habit that defines good knife care: wash and dry immediately. Carbon steel responds well to consistency.

All knives, including stainless steel (RVS) knives, require regular honing.



Over time, the blade will change in appearance. Shades of blue, grey, or deeper tones may develop. This is called a patina. It is not damage. It is the steel adapting to your use. Each knife develops its own character.



The dark upper portion of the blade is a traditional kurouchi finish left intentionally from the forging process. With time and use, it may soften or fade slightly. This is natural and does not affect performance.

Wash it by hand with mild soap and warm water after each use. Avoid dishwashers entirely. Prolonged moisture, high heat, and harsh detergents are unsuitable for both carbon steel and the wood handle.



After washing, dry the blade completely. Do not leave it to air dry. Carbon steel can form surface rust if moisture remains, sometimes quickly.



The handle, crafted from wood, also requires attention. Wood does not tolerate extended exposure to water or heat. Never soak the knife and never leave the handle wet. Wash, rinse, and dry thoroughly.



Occasionally, apply a light coat of food-safe mineral oil to the handle to nourish the wood and help prevent drying or cracking.

Carbon steel is reactive by nature. In humid environments or if moisture remains on the blade, small rust spots may occasionally appear.



Light surface rust can be removed easily.



Apply a few drops of lemon juice to the affected area and allow it to sit for 20 to 30 seconds. Gently rub using the outside of the peel, rinse thoroughly, and dry immediately. The mild acidity helps lift oxidation without harsh abrasion.



Alternatively, use a paste of baking soda and water with a soft cloth, rubbing gently along the blade’s finish.