Here are the list of FAQ’s.
Click on the questions to see the answers.
What kind of whetstone should I use to sharpen my knife?
There are three types of whetstones: coarse, medium and finishing stones. Medium stones are enough for general household use. Coarse stones are used when the blade chips. Medium stones are used when the knife is dull. Finishing stones are used to further sharpen your knives.
I sharpen my knives with a knife sharpener. Do I need a whetstone?
A knife sharpeners restores the sharpness by whetting the edges. This is convenient for daily care. However, this is only a supplementary care, and the knives will need to be sharpened with a whetstone to restore their true sharpness.
Can I sharpen a bread knife?
Serrated knives cannot be sharpened.
My knife has rusted. How can I remove the rust?
Lighter rust can be removed by applying a cleanser on the surface and rubbing it off, or using a rust eraser. For stubborn rust, polish with a whetstone.
The handle on my traditional Japanese knife is loose. How do I replace it?
Fit a store-bought handle onto the tang and hammer the butt lightly two to three times with a wooden hammer.
The handle smells. Is this okay?
Phenol resin used for handles made of Pakka wood may give off odor due to heat. The odor is harmless to humans and will fade by washing and drying repeatedly.
How do I get rid of old knives?
Wrap the knife with a paper and dispose as hazardous material. Please contact your local government as disposal methods may differ between cities.
Are the knives dishwasher-safe?
Steel knives may rust, and knives with plastic handles (depends on the material) may deform when using a dishwasher. Please only wash dishwasher-safe products in the dishwasher.
Can knives with plastic handles be disinfected with hot water?
Knives with heat-resistance of 100℃ or higher may be disinfected with hot water. Please avoid disinfecting other knives with hot water as their handles may deform.
How do I care for steel knives and clad steel knives?
Steel knives and clad steel knives rust extremely easily compared to stainless steel knives. Clean the knives after use, wipe off any moisture with a cloth and let them dry.
How do I care for knives that I don’t use often?
Apply a thin coat of vegetable oil on the blade to prevent rust and wrap it in a paper.
Questions ontypes of knives
Are there right-handed/left-handed santoku knives and chef knives?
In general, santoku knives and chef knives can be used by both right-handed and left-handed users.
What is the difference between Western knives and traditional Japanese knives?
Western knives are double-edged and Japanese knives are singe-edged.
What is the difference between santoku and chef knives?
Santoku knives, also called as multi-purpose knives, can be used for all kinds of vegetables, meat and fish. Chef knives have a long blade suitable for cutting meat.
What are the features of stainless steel knives?
Stainless steel is the most commonly used material and is suitable for general household use as it is rust resistant and easy to maintain. It is mainly used for Western culinary knives, with a wide range of low-end to high-end products.
What are the features of knives made of composite material?
These knives are made by combining different metals, typical kinds being “steel + stainless steel” and “high carbon stainless steel + stainless steel”. A sharp steel or stainless steel core is sandwiched between stainless steel. These knives are both sharp and easy to maintain, and are easy to sharpen.
What are the features of ceramic knives?
Since they are not metallic, ceramic knives do not rust. Although they maintain sharpness well, they are weak against impact and the blades may chip.
What are the features of steel knives?
Steel is used for many Japanese knives. They are sharp and easy to sharpen. However, they easily chip and rust.
How are the beautiful patterns of Damascus knives made?
The unique ripple-like pattern appears by laminating different kinds of metal, forging and treating the surface.
How to Sharpen a Knife
Submerge the whetstone in water and let it absorb water until there are no air bubbles. If you do not have a whetstone holder, lay a wet dishcloth under the whetstone.
Grasp the knife by the handle with your dominant hand so that it will be stable.
With the blade facing towards you, maintain a 45° angle between the whetstone and blade edge.
Please maintain a sharpening angle of 15 degrees when sharpening.
Slide the blade back and forth about 20 times each on its tip, center and heel.
When a thin “burr” develops along the cutting edge of the blade, the front side is complete. Feel the “burr” (catch on the blade edge) with your fingers.
Flip the knife so that the edge faces away from you and sharpen the tip, center and heel in the same way until a “burr” develops.
Remove the “burr” on the front side by dragging the knife across the stone once or twice.
Wash the blade with water and dry it with a cloth.
WhetstoneRecommendation: Once or twice a month
To restore the sharpness, the knives must be resharpened with a whetstone. There are different types of whetstones depending on the roughness of the grit: coarse, medium and finishing stones. Medium stones are sufficient for general sharpening.
Knife SharpenerRecommendation: Once or twice a month
The sharpness of the knife is restored by whetting the edges a few times. Convenient for a quick daily sharpening. (This is only a supplementary care, and the knives will need to be sharpened with a whetstone to restore their true sharpness)