JAPANESE KNIFE • KIRI – NIWAKI

Japanese knives should not be treated as all-purpose kitchen tools. Unlike Western knives often used to cut, scrape or force, they require precision and care. When properly maintained, they will last for many years and provide unmatched cutting quality.

Their steel, often high in carbon content, is harder and sharper, but also more delicate — it demands gentle, respectful handling. Treat your Japanese knives with the same care as your finest glassware!

Common mistakes to avoid:

• Never soak wooden handles in water.
• Do not wash knives in the dishwasher.
• Store separately to avoid contact with other utensils.
• Avoid cutting bones or frozen foods.
• Do not force the blade on hard surfaces (countertops, plates, etc.).

For optimal maintenance:

• Hand wash and dry thoroughly after each use.
• Apply a light coat of Niwaki Camellia Oil if the knife is not used regularly.
• Sharpen every couple of weeks with a Niwaki whetstone (#1000 or combination).
• Be cautious with hard foods (pumpkin skins, squash, etc.).