How to look after the Japanese knives?

Like most equipment, knives need a little love and care.  To make it easy, these are 7 general rules you should follow:

We recommend using Japanese Whetstones (also known as Waterstones).

1. Sharpen them regularly!

Store your knives either on the magnetic knife strip,  knife stand, or sheathed in the utensil drawer.

2. Store them properly

Avoid hard or metal surfaces, such as stainless steel, concrete, granite and aluminium. Opt for wooden cutting boards instead.

3. Cut on the right surfaces

4. Don’t air dry knives.

Once you finish cleaning them, dry them thoroughly- that is until they are fully, utterly, extremely dry.

5. Don’t put your knife in a dishwasher, ever.

6. Don’t slide your knife, blade down, across the cutting board to clear away what you just chopped.

7. Don’t use them for anything other than food!

For more knife tips  visit