Knife Care Guide
Keep your blade sharp, clean and rust-free
1. Clean & Dry
After each use, wash with warm water and mild soap. Always dry immediately with a soft towel to prevent moisture buildup and rust. Never place handcrafted knives in a dishwasher.
2. Oil & Protect
For carbon steel and Damascus blades, apply a thin layer of food-grade Camellia (Tsubaki) or mineral oil before storing to prevent oxidation and nourish the natural wood handle.
3. Sharpen
Use a quality Japanese water whetstone (1000 / 3000 grit) to keep your blade razor-sharp. Maintain a consistent angle (15°–20°) and avoid pull-through carbide sharpeners.
Natural Patina on High-Carbon Steel
Over time, high-carbon steels (such as 80CrV2, 52100, and Damascus) will develop a bluish-gray patina when slicing acidic ingredients like onions, citrus, or warm proteins. This natural oxidation layer actually helps protect the blade against red rust and tells the story of your culinary journey.