How should I take care of my knife?
Usage Instructions
For all types of knives, please be careful not to cut bones from fish or meat, or frozen ingredients.
Due to the properties of the metal used in knives (especially brittleness at low temperatures), doing so can easily cause the blade to chip.
When cutting hard root vegetables such as pumpkins or sweet potatoes, the blade may get stuck in the food and stop midway.
Even in such cases, never twist the blade or apply force in an unnatural direction just because it's difficult to cut.
To avoid damaging the blade, always apply force straight downward when using the knife.
If repair is necessary, please contact us through here.
After-Use Care
Regardless of the material or type of knife, it is important to wash it immediately after use, dry it thoroughly, and store it properly.
Here are the key points for proper maintenance:
- Use a soft sponge and dish soap to gently wash the entire knife from blade to handle with lukewarm water.
- After washing, do not air dry. Be sure to wipe off all moisture with a dry towel before storing.
- Leaving moisture on the knife for an extended period can lead to rust or reduced sharpness, regardless of the material.
- Avoid sterilizing at high temperatures or using a dishwasher, as this may damage the knife. Always wash by hand.
- For black-colored handles, oil stains and dirt may be less visible, so it is important to clean them carefully. If you use the knife in a relatively dry environment, applying a wood care oil periodically can help maintain its beauty and extend its lifespan.
Proper usage and maintenance will help you enjoy your knife for many years to come.