Caring For Your Japanese Cutlery

Japanese cutlery like Shun, Global, Kai, Miyabi and etc. are a little different than your average Western knives. Both types of knives are sharp, but there is a special way to maintain Japanese knives since they tend to be more delicate in build, especially the edge of the blade. Just follow these simple guide so you can use your knife to its best of its ability.

Cutting Surface & Cutting Technique:

When using these types of knives a good cutting board such as soft woods (like hinoki) is preferred to retain the sharp edge of the knife. Remember to NOT use these types of cutting boards:  

• Tile
• Ceramic
• Synthetic Marble
• Granite
• Glass of any type

These knives are also use in a smooth, slicing motion not is a chopping movement. They are also not meant for stabbing or piercing.

When Cleaning:

• Hand wash your knives. Do not use the dishwasher
• Use a gentle dish soap and make sure it has no citrus extracts or bleach since these can cause corrosion
• Don’t use scouring pads, steel or gritty cleanser
• Rinse and towel dry immediately
• Air dry the knives for a few minutes

Storage:

You can store your knives within:

• A knife block
• A knife case
• In a drawer tray
• Sheath

Honing and Sharpening:

• It is recommend to hone these types of knives weekly with a honing steel
• When it is time to sharpen these blades it is recommended to either:
• Use a whetstone
• Use an electric sharpener
• Professionally sharpened.

Practicing the right way to caring for these types of knives will ensure their longevity and usability…    

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