Kitchen Knife Care
At Muteki Knives, we aim to craft knives that can be used for generations. Japanese kitchen knives are known world wide for effortless slicing and for holding a fine, sharp edge for a long time. However, they must be properly used to maintain their high performance.
To start with, always use a proper cutting board made from a high quality wood or plastic.
Avoid materials like bamboo (because of it’s hard resin content), stone, or glass and never do your cutting on counter tops.
Use correct cutting techniques.
Cut with the blade edge straight down and avoid twisting motions or using the tip to pry.
Cut proper materials.
Avoid cutting things like bones or foods that are frozen. This can cause your knife to chip.
Hand wash and dry your knife soon after use to avoid oxidation (rust).
Never put it in the dish washer or leave it in the bottom of the sink. The hard, water quenched, carbon steel core is what contributes to the knife holding such a precise, sharp edge, but can be prone to rust when incorrectly treated. If you plan to be gone from home or not use your knife for a significant length of time, we recommend purchasing a food safe blade oil that can prevent rust and improve the longevity of your blade.
*Note: Japanese kitchen knives are renown for their smooth cutting, partly due to their thin blade geometry. This article doesn’t apply to our outdoor knives which we hand forge thicker and more robust to withstand outdoor utility use.