Fine Japanese Kitchen Knife Care and Safety Instructions: Read Before Use!
Congratulations on becoming the owner of a Fine Japanese Performance Knife.
You have made a wise investment. Waiting lists are growing longer as top chefs and food enthusiasts worldwide discover the excellence of Japanese artisan knives like your new knife. Demand now exceeds the limited supply and acquisition cost will rise to record levels in the coming years. A fine japanese collection knife is not like your Momma's knife or a European manufactured knife. It features a much harder and thinner edge, razor sharpened to a more narrow angle of 10 to 14 degrees. These 2 attributes along with lightness enable the effortless and precise cutting that separate fine Japanese handcrafted knives from all others. Follow these 9 simple care and safety instructions and your investment will reward you daily for many years with exceptional performance in the kitchen.
- Use caution and proper technique when handling your very sharp new knife. Do not touch any part of your body with the blade cutting edge.
- Before using for the first time use a soft clean cloth to wash, rinse and dry to remove any manufacturing protective residue.
- Never put your fine knife in the dishwasher or leave it to soak in water. Never use any abrasive detergent. These are sure ways to damage your handle, exquisite blade and probably both.
- Never attempt to cut through bones only around them. Your knife has a hardness rating of 60 to 64 HRC and could chip or break cutting a bone. When you need to cut through bones bring out a heavy duty utensil or maybe your Momma's old knife. Do not cut through extremely hard vegetables.
- Never cut or pry apart frozen foods. This too can break your fine knife blade.
- Always use your Japanese knife on a wooden cutting board whenever possible. Hinoki and Maple are excellent. Rubber is also easy on the knife edge. Use a plastic board when needed for raw meats. Never cut on hard surfaces like granite, melamine or stainless as they will dull your sharp knife very quickly shortening its lifespan due to frequent sharpening.
- Store you knives on our finely crafted wooden magnetic knife rack at your prep station. Knife blocks harbor bacteria. You should never place a razor sharp knife unprotected in a drawer or touching other utensils. Our knife racks are designed to protect the knife edge, reduce bacteria and beautifully display your collection for all to enjoy right where you use them. Always transport your knife in a protective sheath, original box or a knife bag.
- If your knife is carbon steel or blue steel to avoid discoloration after using, rinse in hot water to heat the blade up a bit then dry off with a clean soft cloth. Any remaining moisture will evaporate from the heat of the blade. Japanese chefs use a drop or two of camellia oil wiped carefully on the blade. Mineral oil will also protect and is a good practice for any extended knife storage.
- Lastly when working with others in the kitchen with your very sharp knife be aware and take care. Always let your co-workers know the whereabouts of you and your knife at all times for safety just like the pros. For example: When moving behind your co-worker hold the knife down and parallel to your leg and state clearly “Knife Behind.”
Shogun Knife Company.,
440 Laurier Ave W Suite 200
Ottawa ON Canada K1R 7X6
©2010 Loon Lake Design