KATABA news letter Vol.4 - How to use and maintain your knives

Knife Cutting Tips

Generally, Japanese knives are very hard and thin, so the blades crack easily if not used properly. Do not strike food forcefully or put irregular pressure on the blade (do not scrape, twist, or use lateral motion).

Also do not try to cut through bones, frozen food and very hard ingredients. This can chip the blade.

We recommend using a wooden (cypress/ginkgo) or rubber cutting board. Never cut on Bamboo chopping board, thin plastic, glass, marble, slate, or anything harder than steel.

Never try to bend the blade. Japanese knives are NOT flexible!

Daily Maintenance and Store

Carbon steel knives are easy to get rusty under humid condition. Don't soak them  in water for a prolonged period of the time.

Never wash knives in the dishwasher, the heat will damage the steel. After every use, wash with a soft sponge and washing up liquid, and then rinse well.  Gently wipe away moisture with a dry towel from the blade to the handle. Store it in drier place.

When you don’t use your knife for a couple of days, it is recommended to apply a thin layer of oil to the blade which protect your knife from moisturizing. We recommend camellia oil but you can use any cooking oil. 

In case it gets rusted, polish the blade with cleanser or rust eraser.

If you use your knife every day, we recommend sharpening it once a month for professional chefs, once or twice a year for home-cooking users at a minimum with a sharpening stone.

We offer sharpning service! Please check here.