The way of shrpen

1. Sharpen with newspaper

We recommend you sharpen the knife with the newspaper about once a week. You will gently move the cutting edge back and forth in the newspaper and repeat it carefully and properly.

2. Sharpen with a whetstone

When the newspaper does not work well to sharpen the knife anymore, you will sharpen it with a whetstone. Note: Obtain a medium stone (around grit #1000), moistened towel or cloth, newspaper, and dishwashing sponge.


  • 1. Do not use for purposes other than cooking.
  • 2. Do not use in a way force is applied to the blade from sides or touch the blade directly.
  • 3. When a child is to use the knife, be sure to train him/her in advance under the instruction by a competent person. Keep away the knives from children.
  • 4. When using the knife on frozen food, be sure to thaw them completely in advance. The blade may be chipped when used on food that is frozen.
  • 5. Use a knife with a thick blade when cutting something hard such as fish bones, and a specialized knife for frozen food. The blade of all-purpose knives may be chipped when used for those purposes.
  • 6. Do not use the back of the blade to pound something.
  • 7. Avoid bending or twisting the knife not to cause damages as the blade is welded to the handle.
  • * Please note that we are not responsible for accidents caused by the misuse of our products.

Prevent rust

  • ● You should not use a dishwasher.
  • ● Wash with a neutral detergent and wipe off the water after use a knife.
  • ● Wash them as soon as possible after cutting foods with strong salt and acidity (citrus fruits, pickles, etc.).
  • ● Avoid long-term contact with metal scrubbing brushes, steel knives, and metal products as it may cause rust.

The reason for stainless steel does not rust easily

When stainless steel comes into contact with air, oxygen, and chromium combine to form a very thin oxide film (passivation film) that prevents rust on the surface and wraps the whole.
As a result, it prevents dirt and iron from combining (rusting) with oxygen and moisture in the atmosphere.
However, oxygen and chromium cannot be combined and an oxide film cannot be formed, and iron and oxygen/water are easily combined when dirt or water remains on the knife.
Therefore, the state where dirt and water remain on the knife is the cause of rust. Storage in a damp environment is also prone to rust for the same reason.

The reason for yout had not better use a diswasher

Even if it is not visible, even a small amount of dirt will adhere to the surface, making it impossible to form an oxide film because water is circulated during cleaning and rinsing in a dishwasher.
In addition, drying at high temperature in that state will promote the degree of rust.
Also, alkaline detergents for dishwashers are not suitable for stainless steel. We recommend that you wipe off any water before storing it after washing your hands with a neutral detergent.