DO: KEEP YOUR KNIFE DRY
Leaving your blade wet with water or acid can build rust and degrade the edge of your blade. Be sure to wipe it clean and dry in between uses.
DON'T: CUT FROZEN FOOD
Although Japanese steel is incredibly hard, it's not meant to come into contact with frozen solids. Know your knife and it's purpose, and avoid hacking into ice, bones, and other frozen foods or risk cracking the blade's edge.
DO: HONE YOUR KNIFE REGULARLY
While honing doesn't remove metal, it does realign the apex of your blade keeping the edge sharp. We suggest using a leather strop for greater quality and accuracy.
DON'T: USE GLASS OR HARD PLASTIC CUTTING BOARDS
Stick to wood or cork instead. The hard surfaces of glass and dense plastics can crack your knifes blade.
DO: KEEP YOUR BLADE COVERED
Keeping your knife in a sheath is not only the safest way to store it, but it will prevent your blade from being nicked by other utensils and surfaces.
DON'T: PUT YOUR KNIFE IN THE DISHWASHER
Between the prolonged exposure to extreme heat, the harsh chemicals found is most dishwashing detergents, and the risk of water logging your wooden handle - putting your knife in the dishwasher is a recipe for disaster. We recommend using a mild soap and gentle cloth when cleaning your knife.