Use and Care

As with any piece of fine cutlery, it is important to take the best possible care to prolong the life of your valuable investment. We recommend that you follow these instructions when using and caring for your product:



  • 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.
  • DO NOT use to cut frozen food. If the blade gets stuck, carefully remove the knife in a back-and-forth slicing motion. DO NOT twist the knife sideways, as this will bend the blade and can chip off pieces of the knife that will be left in the food.
  • Use for cutting purposes only, not for stabbing or piercing. DO NOT use to chop bones, this requires using a heavy cleaver or electric table saw found in butcher shops or Asian supermarkets.
  • Do not hit the end of the knife handle or any other part of the knife with hard objects to keep them lasting as long as possible


Cleaning and Storage

  • Handwash with water and mild dish soap, rinse, and dry immediately after each use. DO NOT scrub harsh materials against the knife. Leaving water or food residue on the blade for a prolonged period of time will cause damage.
  • Do not soak knives in a sink full of water with soap. The water and chemicals are harsh on the knife metal when exposed over prolonged periods of time, and it creates a safety hazard when reaching in.
  • DO NOT use a dishwasher to clean the knives as the blade may get dulled or chipped bouncing around and coming into contact with other hard surfaces. In addition, the water, heat, and chemicals can warp the shape of the steel or cause spotting on it, as well as damage the wood handle.
  • After washing and drying, store in a knife block, knife case/holder, magnetic kitchen strip, cutlery tray, sheath, or in the original box. DO NOT place knives in a kitchen drawer with exposed blades as they can get chipped when hitting against the drawer panels or other objects.



  • We recommend honing your knife regularly. Honing removes the microscopic burr on the knife edge created during general use — metal is not removed, only the burr is removed and the metal is realigned along the edge.
  • Sharpen blades at a 15 degree angle with a Japanese whetstone (1000/6000 grit) to remove metal from a rounded edge and restore sharpness. You can also send your knives to a local sharpener if you are not as confident using a whetstone.