Japanese knives, different from German knives, are made of very hard steel and have very sharp blades. Due to the delicate nature of Japanese knives, please do not cut frozen foods, wash in a dishwasher, twist the knife when removing it from food or use the knife in any other rough manner that may damage the blade. If you follow these precautions and take care of your Japanese knife correctly, it should last you many, many years.
Common Knife Maintenance Q&A :
Q: Should I hone my Japanese knife?
A: Do not use a sharpening steel to sharpen your Japanese knife. Using a sharpening steel can damage your blade and change the body style of your knife.
Q: Are Korin knives dishwasher safe?
A: Do not put your stain resistant or carbon knives in the dishwasher. Putting knives in the dishwasher can cause rust and discoloration.
Q: Are stain-resistant knives at Korin stainless?
A: Please understand that the stain resistant knives sold at Korin are not stain-less. Do not leave your stain resistant knives wet, please wipe dry when finished using.
Q: When should I get my knife re-shaped?
A: Have your knife reformed approximately every 6 months, but please do not wait until the knife becomes too small to reform. Reforming the knife can restore its original style that is lost from continued sharpening.
Q: How long will it take for a carbon knife to rust?
A: If your knife is high carbon only, please dry immediately after use. If the knife is not dried immediately after use, it will begin to rust and discolor.
-Great add-on for stain-resistant knives, the cleaning cloth! [item # HA-1053K]
-Keep your carbon knives happy with Tsubaki oil! [item # HA-1008]