TIPPS FOR CARE AND USE

Your high-quality knives need a certain amount of care to make sure that you can enjoy the knife and its sharpness for a long time.

• Prior to using your knives for the first time they need to be rinsed once under hot water.
• After each use rinse and clean the knife thoroughly with a soft cloth. Don’t use aggressive detergent. To avoid injuries always dry the knife from the back of the blade towards the edge.
• Aggressive foodstuff like lemon juice should be washed off directly after use.
• Never clean the knives in a dishwasher. This will not only affect the material but also the edge’s sharpness.
• Never use glass or granite cutting surfaces. They may be easy to clean but will ruin even the hardest edge. The recommended cutting surfaces are wood (preferably hardwood) or medium-dense synthetic boards.
• Don’t soak knives with handles of natural wood for too long. Apply a little neutral vegetable oil from time to time.
• To refresh the shiny appearance of the Wasabi edge we recommend vegetable oil or our special neutral silicone oil.
• When storing a knife please make sure that the edge never comes into contact with other metallic objects. This is to avoid damages to the edge. Keep the knives either in a knife block, a drawer insert or the wood covers for the Japanese blades.