Caring For Your CIBI Japanese Knife

CIBI loves Japanese knives. Our wish is for you to enjoy your new Japanese knives for a long time. Taking good care of your Japanese knives will ensure a lifetime of enjoyment.

There are few things lovelier than a beautifully handcrafted Japanese knife. And there are few things we get more questions about than how to take care of them. So consider this the guide to your new Japanese Knife.

Japanese knives are easy to use and take care of. They provide an edge that is second to none, but a little respect goes a long way.

Please take a moment to read before using your Japanese for the first time.

Cutting Technique

• Do not cut frozen food, bones and extremely hard materials or you will chip the blade.
• Do not twist the knife as you cut or you may break the tip, warp or chip the blade. Japanese knives are designed to be used with slicing or gliding action. Do not use a chopping action as the blade will chip due to impact.
• Special attention to the above direction is important when cutting solid vegetables such as pumpkin.
• Japanese Knives are lighter and finer than their western counterparts so think about what you're using your knife for. Watch out for bones and frozen foods, but take equal care with the surface you're using.
• Japanese knives are designed for purpose therefore using the incorrect knife can result in damage to your blade. Ejoy using the right tool for the correct task in the kitchen.

Cutting Surface

• Do not cut directly onto hard surfaces such as a bench top, stainless steel sink, plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. An end grain or wooden chopping board or soft plastic chopping board is best.
• Avoid glass and ceramic, concrete and stainless bench tops and look for end-grain chopping boards or softer plastic.

Cleaning & Drying

• Knives are made of steel. Steel rusts. Water and moisture rusts steel.
• Do not put your knife in the dishwasher. Do not use a Dishwasher. It's no good for the blade and worse for the handle.
• Our knives contain a higher level of carbon, so once you've finished using your knife, hand-wash and dry immediately. Paper towel is better than cloth because it is always dry.
• Do not leave the knife to drip dry after cleaning. Dry thoroughly with a clean cloth.
• Do not leave a damp blade against metals for a period of time as it can promote galvanic corrosion.

Storage

• Do not place a plastic or leather sheath on the blade if moisture is present on the blade as it will rust due to carbon content in the blade.
• We recommended storing your (hand-washed and dry) knife in the box it came, but a knife block or magnet is fine. Avoid soft cases like leather or plastic as any unchecked moisture will cause rust.

Rust & Patina

Oxidation, rust or patina of Japanese knives is a natural result of the carbon content in the blade, it is not an indication of a defective or damaged blade. This harmless patina can be removed or cleaned using Rust Remover "Sabitoru".

If some light rust occurs, give your knife a clean and a light scrub to avoid it spreading.

When kept and maintained well, a carbon blade will develop a black patina that actually aids in protecting the blade against rust.

Sharpening

When your knife is ready to be sharpened, always use a sharpener that is experienced with Japanese blades. Do not use diamond or rough steel to sharpen.

Japanese knives are traditionally sharpened using a three-step process; gradually using finer grit stones to achieve a sharp, smooth edge.

Please read our knife sharpening guide here.

Returns & Warranty

*CIBI does not accept returns or exchanges as a result of customer misuse or neglect of care of our products.