FAQ

Rust on the edge of the blade can be removed by sharpening with a whetstone.
If the blade is rusted, if it is a stainless steel knife, scrape it off with a cleanser.

For iron and steel, scrape off with a metal scrubber and apply cooking oil.

Even if rust appears, the original function of the knife will not be affected. Please use it with confidence.

If it is around the edge of the blade, it can be removed by sharpening with a whetstone.
If rust appears on areas other than the cutting edge, it can be removed by washing with a wine cork, commercially available rust-removing rubber, or a cleanser.
However, even if black rust appears, it does not affect the quality of the knife and does not harm your health. Furthermore, there is a view that black rust formed by long-term use should not be removed because it has a film effect.

Cutting hard ingredients may be the cause of the blade chipping.
For frozen foods, please use a dedicated freezer knife.
Deba knives are ideal for chopping up fish bones.
If the blade stops while cutting the food, do not force it sideways, pull it straight out and cut again.
In addition, if the blade is sharpened thinly with a whetstone, the strength will be extremely reduced, which can lead to blade breakage and blade cracking.

If you give a strong impact, the blade may crack.
In the case of knives that use composite materials, it is possible to re-sharpen them before use.
Cracks on the blade may lead to blade breakage, so if you find it, immediately fix it with a whetstone or ask for repair.

If it is bent, wrap a towel around the blade and reapply force in the opposite direction of the bend.
If you apply force suddenly, there is a danger that the blade will break.
Apply force gradually.
If you can see a wavy curve instead of a unidirectional curve, it is possible that the knife was twisted.
Do not use it in a prying manner as it will affect the sharpness.

If rattling is seen after using it for a while, the inside of the handle may be corroded due to moisture.

In the case of knives with insert-type handles like Japanese knives, they are basically not fixed with nails, so if the core inside the handle (knife part) is not severely corroded, it can be reattached.
In addition, if there is some rattling, lightly tapping the bottom of the handle with a hammer or the floor a few times will eliminate the rattling.

If rattling is seen immediately after purchase, please do not use and contact our store.

Our knives are handcrafted one by one, forging, polishing, and finishing by hand.
Therefore, there are some individual differences.
There is no problem with the quality, so please use it with confidence.

Laminated reinforced wood handles use phenolic resin or the like to bond the wood together.
This phenolic resin may generate an offensive odor when heated.

Do not use in high temperature areas such as near gas stoves, or in dishwashers or dryers.
In addition, natural wood has the original smell of wood.
There is no harm to the body, so if you are concerned about it, please put it in a well-ventilated place for a while.

When disposing of knives, wrap the blade in newspaper and dispose of it as a hazardous material.
Regarding garbage disposal, it differs depending on the municipality, so please contact the municipality where you live.

If you choose one knife first, the Santoku knife is recommended.

It can handle a variety of ingredients such as vegetables, meat, and fish.
If you are cooking at home, then it would be a good idea to have a chef's knife and a petty knife.
If you have a lot of fish dishes, use a Deba knife.
If you often use vegetables, it is convenient to have a thin blade knife.

Kitchen knives are tools that have been considered sacred in people's eating habits since ancient times.
Even now, it is used as a lucky charm to open up new life, such as tape cutting at opening ceremonies and cake cutting at weddings.
Giving a kitchen knife as a gift is a very auspicious thing to celebrate a new beginning.

There are various theories about the distinction between Western and Japanese knives.
Double-edged knives are classified as Western-style knives, and single-edged knives are classified as Japanese-style knives.

Basically, Western-style knives with riveted handles and Japanese-style knives with insert handles are used.

In addition, Western knives are basically used to swing down and cut, but Japanese knives are basically used to cut by pulling, and the method of attaching the blade is also different.

There is no clear definition or standard, but originally, the Japanese-derived shape was considered a Japanese knife, and the Western-derived shape was considered a Western knife.
In this trend, there was a time when single-edged Japanese knives and double-edged Western knives were used. has become easier to distinguish.
Currently, Japanese knives have wooden handles that can be replaced and inserted, while Western knives have handles that cannot be easily replaced with tacks or are all-in-one.

Of course, if you touch the blade at the wrong angle, you will cut your hand, so you need to be careful.

On the other hand, a kitchen knife that does not cut will require more force to cut, so if you slip, you may be seriously injured and it is dangerous.
Also, the cutting board is full of scratches and can cause food poisoning.

Knives made of a single material such as steel or stainless steel (all steel products) can be used even when the Santoku knife is the size of a petty knife and can be sharpened to the end.
If the core material is steel and the surroundings are made of stainless steel or soft iron, this means cutting until the core material runs out.
Knives with an air vent inside the knife will reach the end of its life if sharpened just before the hole.

There is no specific number of years.
Depending on how often you use it, how often you sharpen it, and how you maintain it, the lifespan of the tool will increase or decrease.
You can just say, "If you feel it's impossible, it's time to buy a new one."

Specifically, when you sharpen a beef knife too much, causing physical inconveniences such as the fingers gripping the handle to touch the cutting board before the blade when cutting, and the feeling of use changes greatly. may need to be replaced with a new one.

First, choose the shape based on what kind of material you want to cut, and then choose the blade material based on the comfort you want.

If you have a big chipped blade that you can see with your eyes, be sure to look for debris.

On the other hand, knives naturally wear out as they continue to be used.
This worn steel material may stick to the cutting board or food, but if it wears naturally, the amount is very small, so it is not harmful to health.

Steel knives can change color momentarily due to chemical reactions with meat, fish fat, vegetable scum, etc.
However, there is no problem with the function of the knife itself, and if you wash it properly, there is no harm to your health.
However, since it looks unsanitary as it is and the red rust may be hidden, it is safer to remove it.

You can remove it by rubbing it with a cleanser or other polishing powder on a wine cork or vegetable head.
At that time, there are cases where the edge of the knife is rubbed and the sharpness is lost, so after polishing, lightly sharpen it to keep it in a comfortable state.

If red rust appears, it must be removed as soon as possible.
This is because there is a risk of internal corrosion.
You can remove it in the same way as when discoloring, by rubbing the cleanser on a wine cork or vegetable head.
If the rust is quite deep, sharpen it if it can be sharpened with a whetstone, and remove it with water-resistant paper if it cannot be sharpened.

It is better to think in terms of suitability for use and usage, rather than superiority or inferiority.
In general, those who use it for Western cuisine want stainless steel, and those who use it for Japanese food want steel.
In addition, people who find it difficult to maintain their knives often tend to buy stainless steel, while those who want good performance as a knife even with frequent maintenance tend to buy steel.

Not recommended.
In addition to using hot water, there is a risk that the blade may break if it hits other dishes or baskets, and there is a risk of deterioration such as corrosion of the handle.
Also, you may forget to put it in and injure your hand when you take it out.
When using kitchen knives, it is recommended to use detergent and wash with a sponge or hand.

Avoid pouring hot water on it frequently every day.
There are also reports that single-edged knives bend toward the bare metal due to expansion of the steel.
However, by pouring hot water over the blade to dry it, it can be expected to prevent the formation of rust, which is effective for long-term storage.
In addition, please avoid actions such as roasting with an open flame.
If the temperature is too high, there is a risk that the knife will "bake" and lose its hardness, which determines its sharpness.

They are "Dimple Knife" and "Hole Knife".
Please try it.
However, there are concerns about the strength of perforated knives, and they are not designed to be sharpened and used for a long time, so keep that in mind.

It can be sharpened, but if you sharpen a knife with a hole, the point and the hole will be close to each other.

When repairing a chipped knife, the entire knife (the part that is not chipped) must be sharpened until there is no hook.
For this reason, the larger the chipping, the greater the amount that must be removed.
It is possible to sharpen using a rough whetstone, but it is a task that requires time, effort, and skill, so it is desirable to take it to a knife shop or sharpening specialty store and have it sharpened.
Also, assuming that such troubles will occur, it is important to have multiple copies of the same knife in advance as a risk hedge.

The price of a kitchen knife varies depending on the type of steel, handle, and who made it.
Therefore, there is a tendency for craftsmen to handcraft each piece at a higher price.

If the materials and processing are rough, the sharpness will soon deteriorate, and the blade will be distorted or chipped easily, making it difficult to cut.

High-quality knives will retain their sharpness and last longer if they are properly maintained.

It tends to be placed on a cutting board, but the moisture in it can lead to rust.
Also, if the handle or hand touches the body, there is also the danger of falling and injury.
If you have enough space on the countertop, it is safe to remove it from the cutting board and put it on the back with the cutting edge facing away.

It is convenient to move the cut ingredients to the side using the cutting edge, but the cutting board will rub against the cutting board and damage the cutting edge.
Use the peak side of your knife to collect.
When transferring to a pot or other dish, lay the blade down as much as possible and place it on the knife, or scoop it up with your hand.

Avoid cutting hard-frozen ingredients or cutting pumpkins with their stems, as the blades may chip.
Half-thawed ones may still be frozen in the center and hard.
Answer completely before hanging up.
Special kitchen knives with serrated blades are also available on the market for use with frozen foods.

Use an antiseptic dishwashing liquid or spray disinfectant.
If you pour boiling water over a knife, it will sharpen the very thin blade of the knife, bend it, and if you pour it on the handle, it will cause pain.
It is better to use lukewarm water when washing with detergent or removing grease.
Also, after cooking the fish, if you wash it with hot or lukewarm water, the protein will harden and the fishy smell will remain, so it is recommended to wash it with water.

A kitchen knife that has been used to the point of being blackened seems to be resharpened.
The Japanese-style wooden handle can also be replaced.
We do not recommend using bleach as it will not only rust the blade but also damage the handle.

If you sharpen repeatedly, the center of the whetstone will become dented.

If you continue to sharpen as it is, the whetstone will not hit the knife properly and you will not be able to sharpen it well.
The whetstone should always be kept flat, so it needs to be "faced".
A commercially available whetstone is generally used, but it can also be used to rub against concrete blocks.
A line is drawn with a pencil on the entire surface of the whetstone that has been soaked in water, and the entire surface is moistened with water.
After that, rub it back and forth with a whetstone or a block for polishing.
Any streaks left are evidence of dents, so rub again until all are gone.

It changes greatly depending on how often you use the knife, the cutting board you use, and how you use it.
At home, it's good when you feel that the sharpness has deteriorated, such as when it becomes difficult to cut the tomato skin.

A simple grinder that slides the blade into the groove is convenient, but it is only for temporarily sharpening the blade.
In addition, since there are many cases where the angle is made obtuse at once, the wear of the blade progresses.
Think of it as something different from sharpening with a whetstone to keep it sharp for a long time.

It is okay to hold it in a way that is easy to work with, such as placing your thumb a little closer to the base, or placing your index finger along the ridge when cutting with a sharp tip.

Using the side of the whetstone to slightly sharpen the sharp edge of the chin) to make the blade round makes it less likely to injure you.
Also, when you want to grip the area around your chin, such as when using the tip of the knife, wrap it around your chin to avoid injury.

Small kitchen knives such as petty knives often cut sour fruits and vegetables such as oranges, lemons, apples, and tomatoes, so be careful of rust even if they are made of stainless steel.
After use, wash thoroughly with dishwashing detergent and wipe dry.

If you want to cut whole large ingredients such as pumpkins and watermelons, it is easier to cut with a Santoku knife or Gyuto, which has a sharp tip, rather than a Nakiri knife with a square tip.

A petty knife works well for removing sprouts from potatoes and stems from tomatoes.

Nakiri knife is easy to cut when cutting tofu, fried tofu, konnyaku, seaweed, etc.

Let's use it properly according to the ingredients and the part you want to cut.

Since the blade of the nakiri knife is straight, the part that comes into contact with the food is large, and it is not suitable for cutting meat or fish because it has a strong resistance.
Also, it is not recommended to cut vegetables, which are often eaten raw, together with meat or fish.

After a good wash with dish soap, apply cleanser to the blade and polish with a cork stopper. Be careful not to touch the tip of the blade with your fingers.
After washing, it is also important to drain and dry.

Koideba knives with a blade length of 9 to 12 cm are suitable for horse mackerel, sardines, and sardines up to 20 cm in length.

Deba knives with a blade length of 15 to 16.5 cm can be used to cut 20 to 40 cm long sea bream, alfonsino, mackerel, bonito, and amberjack.

Deba knives with a blade length of 18 to 21 cm are suitable for large items such as salmon and yellowtail.

At home, one around 16.5 cm can be used in various ways.

Just like other knives, the Deba knife should be sharpened if it becomes dull.
However, compared to other knives, the risk of chipping is higher, so if it is severely chipped, it is recommended to have it repaired at a specialty store.

Be sure to wipe off any grease or juices that get on the blade while cutting.
Place a washed and tightly wrung out cloth on the edge of the cutting board and fold it over the edge of the cutting board.
Especially when cutting sashimi with a lot of fat, let's brush it frequently.

It can also be used to remove the skin of bonito, sea bream, and yellowtail that have been cut into fences, and to thinly slice vegetables.
Sushi chefs also use sashimi knives to cut the decorations, so be careful as the blade is thin.

Kansai-style yanagiba knives are the mainstream for sashimi knives, but originally in the Kanto region, the tip is square, and the peak and blade are parallel and straight.