Japanese Knife Care and Important Information

IMPORTANT GUIDE

CIBI loves Japanese knives. Our wish is for you to enjoy your new Japanese knives for a long time.  Please take a moment to read before using your Japanese for the first time.

• 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.
• Do not leave the knife to drip dry after cleaning.  Dry thoroughly with a clean cloth.
• Do not put your knife in the dishwasher.
• Do not leave a damp blade against metals for a period of time as it can promote galvanic corrosion.
• 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
• 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.
• 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.
• 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 sabitori.

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

Taking care of your knife.

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.

• Knives are made of steel.
• Steel rusts.
• Water and moisture rusts steel
• Do not use a Dishwasher. It’s no good for the blade and worse for the handle. 

Different knives will have varying metal elements. Depending on what the maker prefers these will provide different results. Some like high carbon content because it provides great edge retention, but too much and rust is basically guaranteed.

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.

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.

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.

We recommend anyone who provides this service to ensure a correct bevel and proper edge.

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. Avoid glass and ceramic, concrete and stainless bench tops and look for end-grain chopping boards or softer plastic.

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.

 

Steel is not just steel. The below elements may be found in varying amounts depending on the manufacturer and the craftsman’s requirements.

Some are added for hardness or for blade retention. Some prevent rust, increase strength and wear resistance.

• Carbon (C) – You’ll find carbon in every form of steel, but find too much and rust will follow. It’s great for hardness and edge retention and overall resistance to wear. Knives are generally considered ‘high carbon’ if they contain 0.5% carbon and should be what you’re looking for. Too much though and corrosion is almost guaranteed.

• Chromium (Cr) - Specifically for corrosion resistance. Stainless steel will traditionally be 13% chromium

• Molybendum (Mo) – Toughness. Reducing the chances of chipping, molybendum is found in quite a few blades because of it’s ability to maintain strength at high temperatures, making for easy manufacture.

• Nickel (Ni) – Toughness and an aid during manufacturing that helps to limit distortion.

• Vanadium (V) – Is a toughness and wear resistance element. Found in premium steels that allow for a super sharp edge.

• Cobalt (Co) – Can help with hardness. Not common, but used to help in the cooling process to achieve hardness.

• Manganese (Mn) – Does a bit of everything. Too much and a blade can be brittle, but helps with tensile strength and wear resistance.

• Silicon (Si) – Great for strength, with similar effect to manganese, but in particular helps to remove oxygen which which can lead to blowholes and pitting in the steel.

• Niobium (Nb) – Helps in steel manufacture to aid fine grain structure, which improves wear resistance and prevents chipping. The best known steels use niobium for edge retention results like no other.

• Tungsten (W) – Usually added with mollybendum and chromium to improve resistance to wear and tear.