Before first use
- Before first use:
- Before first use, be sure to sharpen the
blade slightly with a finishing stone (if this is not done. This process of
sharpening the blade is called honbazuke. Most store-bought Japanese knives
come with honbazuke coating, but it is recommended to check before purchase, as
some knives require initial sharpening.
- Daily care of a Japanese knife:
- The high-quality Japanese knife requires
daily care and attention. Like good wine, Japanese knives develop a character
that is unique to the owner's use and touch.
- With proper care, they can even get better
and sharper over time. To maintain the quality and sharpness of the blade,
follow the instructions below.
- Japanese knives are extremely sharp with a
very thin blade, which makes them more susceptible to damage if pressed against
a hard surface. It is recommended to use a wooden board made of soft wood (eg
hiba wood, hinoki, etc.) to preserve the sharpness of the blade. Avoid marble,
glass, bamboo or steel boards, as this can break and damage the delicate blade
- Wash by hand immediately after each use
with a soft sponge and mild detergent.
- Dry with a clean towel and store in a cool,
- Black spots or gray patina will develop
over time through use. This is a natural process and this organic residue
serves as a protective coating to prevent rust. However, if the rust appears
reddish-brown in color, this is a sign of rust and should be removed
- Be sure to sharpen the knife as soon as the
blade shows signs of dullness and brittleness.
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