Thank you so much for purchasing a knife from us, we really appreciate it! In order to best enjoy your exciting new product(s) for as long as possible, we’ve put together these care instructions for best use and maintenance practices. These and other mindful practices apply to all of our products, not just culinary knives. Please contact us if you have any questions anytime!
All knives can chip, especially Japanese knives, if not used within their intended purposes nor without proper knife techniques. Do not use non-butcher knives on bones, hard shells, seeds, woody stems, frozen foods, etc. Never twist, hit, or pry anything with any type of knife. Do not scrape, scoop, or drag anything with the edge of a knife. We inspect all our products before use; broken knives are a sign of misuse, not poor quality manufacturing.
Use knives only on appropriate cutting boards like end-grain or soft to firm long-grain boards, and avoid hardwoods, bamboo, and hard plastics. Do not soak wood boards in anything. Condition wood boards as needed with food safe oil, and a high-grit sanding to remove discoloration and damage.
Do not wash any knife in the dishwasher, or soak in anything. Wash with warm soapy water using the soft side of the sponge immediately after use. Dry with a clean fabric or paper towel, and store safely away from other items, as well as heat and water/wet sources. Condition with a stable, food-safe oil as needed.
All steel can discolor and rust, even stainless steel (it’s stainless, not stainproof), if not properly maintained. Wipe your knives clean 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 metal polish with a cotton ball or rag. Check your knives regularly to prevent rust formation.