| Maintenance |
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Our knives are made of iron and high carbon steels and require a little
more maintenance than stainless steel knives. Without proper care, iron/steel
knives can rust. However, we are confident that the cutting performance
of our steel is superior and well deserves the extra care. If you're unfamiliar
with iron/steel knives, the maintenance might be new to you. The maintenance
of our knives is actually fairly simple and straightforward. Here are the
maintenance tips: |
- After using the knife, lay it on a flat surface and apply neutral cleanser
(e.g. dish cleanser) on both the blade and handle. Rub the blade and handle
to clean up any food residue. Rinse the knife under water thoroughly and
wipe off any water on the knife. Then store the knife in a dry and safe
place.
- If the knife will not be used for a long period of time, apply a thin layer
of oil (food-safe mineral oil or any kind of food-safe oil that will not
get rancid over time) on the blade. Wrap the knife with newspapers and
store it in a dry place. An alternative and simple yet effective storage
method is inserting the blade into a telephone directory and taping the
unbound side of the directory to prevent the knife from slipping out. Be
sure to store the knife somewhere safe and unreachable by children.
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| Cautions for product use |
- Because the handle is made of natural wood, please do not clean or dry
the knife with a dish washer/dryer. Dish washers will damage the handle
of the knife and might damage the blade due to the high temperature and
humidity.
- Please do not cut frozen food with any of our kitchen knives which have
thin blades such as the "Usubabocho", "Nakiribocho",
etc.. To process frozen food, please use our Debabocho, a thicker double-edged
(i.e. double beveled) knife. Still, caution is needed when you use a Debabocho
to cut frozen food.
- If any of our thin blade kitchen knives is used to cut hard vegetables,
such as pumpkin, please be careful to avoid jerking the blade transversely
(avoid left-right movement of the blade). Such movement can nick the blade
or chip the tip of the knife.
- Avoid drying the knives over a direct flame as this will dull the blade
and may damage the handle.
- Our kitchen knives are designed exclusively for cooking. Using them for
other purposes or tasks may lead to damage.
- Steel/iron-made knives require a little more maintenance than stainless
steel knives because they will rust without proper care. Please do follow
the instructions for maintenance as written above.
- Please handle our knives with care and keep children away from our knives.
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