BLUE STEEL HIGONOKAMI KNIFE – NIWAKI

Usage tips and maintenance:

Most Niwaki cutting tools are made from carbon steel: this material provides exceptional sharpness and cutting quality but can stain, oxidise and lose some of its edge over time. Good maintenance is based on three simple principles:

1. Proper use:

• Japanese steel is hard and extremely sharp but also more brittle than stainless steel — it can chip if misused.
• Never cut wire, metal, stone, plastic or any other hard material (even some bamboo fibres or knotted wood can damage the blade).
• Do not twist the blade or apply uneven pressure.
• Make angled cuts (following the grain) rather than straight across.
• Respect the intended uses: a knife is not a pruner!
• Use the base of the blade for tougher cuts rather than the tip.

2. Cleaning:

• Remove sap, rust or residue with a Clean Mate rust eraser and a little water.
• Dry thoroughly, then apply a light coat of Niwaki Camellia Oil to protect the blade.
• Store your tools in a clean, dry place.

3. Sharpening:

• Tools do not require immediate sharpening but will gradually lose their edge with use.
• Use Niwaki whetstones (grit #1000 for regular maintenance) for best results.
• Sharpen knives periodically to maintain their fine cutting edge.

Regular maintenance extends the life of your knife and ensures a clean, precise and satisfying cut every time.