Frequently Asked Questions

What is the difference between Japanese knives vs German knives?

Japanese steel usually has a higher HRC value compared to German steel. Japanese steel is harder, so it stays sharp longer, lasts longer, and can be sharpened less frequently. The softer German steel tends to dull faster than the average Japanese steel. Due to the thickness of the steel, the sharpening angle is different with the Japanese knife at 15-16 degrees while the German knife is at 18-22 degrees. For that reason, Japanese knives provide a better cutting edge and a lighter weight.

Can I use my knife to cut frozen foods?

No, frozen foods are too hard and solid to cut through and doing so may chip the edge of the blade. The blade may also get stuck and damaged. Refer to our Use and Care page for more detail.

Can I use my knife to cut bones?

Use on meat and vegetables only, bones are too hard and cutting them may chip the edge of the blade. Please reference our “Use and care” for more information

Can I wash my knives in the dishwasher?

We do not recommend using the dishwasher to clean your knives as it may cause damage. You can read more on our “Use and Care” page.

How do I clean my knife?

Wash by hand with water and mild dish soap, rinse, and dry with a dishcloth immediately. See our “Use and Care” page for more detailed instructions.

What kind of cutting surface I should use?

Use knife on soft cutting surfaces such as wood, bamboo, or plastic cutting boards. DO NOT use on hard surfaces such as glass, tile, granite, marble, stone, ceramic, or acrylic as these will chip the edge of the blade.

How do I sharpen my knife?

We recommend using a ceramic rod to hone your knife regularly and sharpening your knife with Japanese whetstone (1000/6000 grit). Another option is to send your knife to a local knife sharpener in your area. Refer to our Use and Care page to learn more about honing and sharpening.

How do I store my knife?

After washing and drying fully, the best way to store your knife is in a knife block, knife case/holder, magnetic kitchen strip, cutlery tray, sheath, or in the original box.

Does KATSURA offer any warranty?

We offer limited lifetime warranty against manufacturer defects

What types of handle material does KATSURA offer?

Pakkawood, Micarta, and G-10 (Please note that our knife kits do not come with handle materials and are intended for custom handles)

What kinds of steel does KATSURA offer?

  • VG-10 Core 67-Layer Damascus Steel
  • Hammered Finish VG-10 Core 67-Layer Damascus Steel
  • VG-10 Core 3-Layer Forged Steel
  • AUS 10 Core 67-Layer Damascus Steel
  • 440 High Carbon Steel

What is the difference between forged steel and stamped steel?

Forged steel is made by combining many layers of steel while stamped steel is pressed from a single metal sheet. The result is that forged steel is much higher quality and stronger to build and longer durability. This stronger steel will bend less when cutting against objects, retaining its sharpness. At KATSURA, we only offer quality forged stainless steel.

I take good care and hand wash my knife but why are there still little chips missing from my knife?

Incorrect cutting technique or prolonged exposure to moisture may cause chips on the knife blade. A back-and-forth slicing motion is the best way to use your knife. Moisture may promote micro-corrosion which results in tiny chips or missing pieces in your knife’s cutting edge. It can also weaken the steel, and even normal use can cause small chips in the weakened sections on the edge. Wash and dry immediately after every use to prevent this situation.

What are knife blanks?

KATSURA is proud to be one of few brands in the cutlery market that offers knife blanks. Knife blanks come with a blank knife blade and pin sets, but no handle material, because they are intended for woodworking projects to create custom handles.