MAINTENANCE AND USE OF JAPANESE KNIVES

If we do not take proper care of a knife, it will lose its purpose and the sharpness of the blade much sooner. Proper use and maintenance of a Japanese knife will extend its lifespan and thus enable better use.

As with any knife, it is important to use a Japanese knife only for its intended purpose, as using one knife to cut all ingredients will not bring long-term satisfaction in food preparation.

For Japanese knives, hand washing and drying is best. Simply use a soft sponge, some soap and warm water. If you put the knife in the dishwasher, there is a chance that the blade, handle or edge of the knife will be damaged, and rust may also occur. Use a towel to wipe it, which you can also use to quickly wipe off moisture from the knife when preparing food. Do not leave a damp knife in the kitchen sink after use. It is important not to use a Japanese knife to cut hard bones or hard surfaces, as this will damage the blade. The correct surface, such as a plastic or wooden board, is also crucial when using a knife. Avoid cutting on boards made of hard materials such as bamboo, granite, stainless steel, hard plastic or glass, as they can damage the edge of your knife. It is also important to use each knife only for what it is intended for, for example, you cannot use a vegetable knife to cut a piece of beef or bone and vice versa.

After cleaning and drying your knife, it is important to store it properly, either in a wooden sheath or a leather knife sheath to protect the blade. It is also important that the knife does not come into contact with other kitchen utensils while it is stored.

If a knife is made of a hard material, it will also become brittle if used incorrectly. If we use such a knife incorrectly and use it to cut hard things like bones, open cans, or cut wires, there is a high chance that we will damage the blade (a chipped blade or part of the blade breaking off).

With use, every knife sooner or later becomes dull and the blade is no longer as sharp as it was. The loss of blade sharpness is too often the result of improper use and storage. You can also read more about knife sharpening on our website.