Knife + Product Care


Thank you so much for your purchase, we really appreciate it and hope you LOVE your new knife/tool! We’ve put together this care card with some best use and maintenance practices so you will be able to enjoy your exciting new tool(s) for as long as possible. We’re always here to help, so please be in touch with any questions at

Have fun and be safe!

General Use

All knives can chip, especially Japanese knives, if not used within their intended purposes or without proper knife techniques:

  • do not use non-butcher knives on bones, shells, seeds, pits, woody stems and root buttons, frozen foods, hard cheeses and rinds, metal wires, and so on - use non-butcher knives ONLY on soft to firm products
  • If you are hesitant to use your knife for a certain task, play it safe and use a different tool for the job at hand
  • never twist, hit, or pry anything with any type of knife
  • do not scrape, scoop, or drag anything with the edge of a knife
  • use knives only on appropriate cutting boards like end-grain or soft to firm long-grain boards and avoid hardwoods, bamboo, and hard plastics

Cleaning + Storage

  • wash knives with warm soapy water using the soft side of the sponge immediately after use  
  • dry immediately with a clean fabric or paper towel
  • store safely away from other items as well as heat and water/wet sources
  • condition with a stable, food-safe oil as needed
  • do not wash any knife in the dishwasher or soak them in anything
  • Do not continue to use a knife with chips or broken tips as such damage can cause further damage to more easily occur


All steel can discolor and rust, even stainless steel (it’s stainless, not stainproof) if not properly maintained! The best way to prevent rust is to wash your knives clean after use (NOT after you're done eating) of any material and keep dry after use. Discoloration, called a patina, on carbon steel knives is natural. Patina formation may occur rapidly when using acidic, basic, or salty products. A patina can form in a variety of colors, but remove any reds or oranges with a gentle, non abrasive metal polish and a cotton ball or rag. Check your knives regularly to prevent rust formation.