How to Use & Care Japanese Knives | Shokunin Spirit

How to Use ＆ Care

2026.06.23

Shokunin Spirit | Japanese Precision. Enduring Excellence.

Knife Use

⚠️Handle with Care

  • This is a precision kitchen knife.
  • Handle it carefully to prevent cuts or other injuries.
  • Handle the knife carefully when taking it out of the box and removing it from its sheath.

Daily Care

1Wash Promptly

Washing the knife by hand with a soft sponge
  • Use mild dish soap and a soft sponge.

2Dry Completely

Wiping the knife dry with a cloth
  • Wipe all moisture away.

Safe Washing

Wipe from the spine toward the edge
  • Keep fingers away from the edge.
  • When wiping, move from the spine toward the edge — never toward your fingers.

⚠️Important — Do Not Cut Hard Materials

  • Do not cut avocado pits, bones, frozen foods, or similarly hard materials.
  • Hard materials can chip or damage the blade.
  • Use the knife only for normal food preparation.

Preventing Rust

Stainless steel resists rust, but it is not rust-proof. Moisture, acids, and salt left on the blade can cause rust. Follow these four habits to keep your knife in top condition.

1Wash right after use

  • Never leave food on the blade. After cutting acidic foods (lemon, tomato) or salty foods (salt, soy sauce, pickles), rinse the knife right away. These ingredients attack the steel and can cause rust in a short time.
  • Use mild dish soap. Wash with a sponge and neutral dish soap, then rinse well so no soap remains.

2Wipe off all moisture

  • Do not air-dry. After washing, wipe the whole knife completely dry with a dry cloth or towel.

3Store it carefully

  • Choose a dry place. Store the knife somewhere dry with good airflow.
  • Be careful with storage under the sink. Knife blocks under the sink trap humidity. Do not store a knife there unless it is completely dry.
  • Prevent rust transfer. If a knife touches iron cookware such as cast-iron pans or pots, rust can spread to the blade. Store them apart.

4Do not use a dishwasher or dryer

  • Heat and detergent cause damage. Strong dishwasher detergents and hot, humid conditions damage the protective surface layer of stainless steel and speed up rust. They can also chip the blade and wear down the handle. Always wash by hand.

Storage

  • After washing and drying, store the knife in a clean, dry place.
  • Never heat the knife over a flame to dry it.
  • Heat can reduce the blade’s hardness and affect its cutting performance.
  • Keep the knife out of the reach of children.

Materials

Knives

  • Blade: Japanese High-Carbon Stainless Steel
  • Handle: 18-8 Stainless Steel

Sharpener

  • Body: ABS Resin
  • Diamond Stone: Industrial Diamond Abrasive (Electroplated)
  • Coarse & Finishing Stones: Ceramic
  • Rubber Feet: Urethane with Acrylic Adhesive

Sharpening your knife?

See how to use the sharpener in our Sharpener Guide.

MADE IN JAPAN