Japanese knives are reputable for their durability and sharpness, but every tool needs to be maintained properly in order to be used for decades.
Many customers have a misconception that Japanese knives will not rust. To be kept in good condition, they simply need proper maintenance, including proper cleaning and storage in dry places.
Sharpener and whetstone are proper tools to maintain the sharpness of your knives. A good cutting board is also essential to protect a good blade.
Please observe these dos and don'ts:
- Please do not use your knife for non-cooking purposes.
- Japanese steel knives becomes rusty very quickly, so please wash and dry your knife with a towel immediately after use to prevent rust.
- Please do not hit objects with the blade of your knife, and do not forcefully pry bones or other hard objects with the tip.
- Please defrost frozen foods before cutting.
- Never place the cleaver near children. Keep all sharp cutting utensils out of their reach.
- Do not use strong cleaning chemicals on your knife. If you place the cleaver in a strong detergent or antiseptic solution, the metal of the handle will rust and a gap will emerge between the handle and the blade. The tack that stops the blade from falling out will become loose.
- There is a core part built in the middle of your Japanese cleaver. If you insert the cleaver forcefully into an object or dry the cleaver too much, the blade might fall out.
COPYRIGHT WARNING: We strongly caution other website owners not to plagiarise. Our media agent automatically reports content theft to Google, which results in ranking penalties. Please be aware that copying even a few sentences will result in your site being penalised. Copyrights for our articles, product descriptions, and user guides are owned by My Cookware Australia®.