1. Basic Care After Use

After use, wash off any dirt or residue with a mild (neutral) dishwashing detergent. Using lukewarm water will help the moisture evaporate more quickly. After washing, wipe off any remaining moisture with a dry cloth or dish towel, then allow it to air dry completely in a well-ventilated area before storing.

2.Key Points for Long-Term Storage

If you will not be using your knife for a while, special care is required to prevent rust. Apply a small amount of knife oil (camellia oil is especially recommended) to a cloth and carefully wipe the entire blade. Then wrap it in anti-rust paper (newspaper can also be used as a substitute) and store it in a low-humidity place. (Common vegetable oils are not suitable for long-term storage, as they tend to dry out and oxidize easily.)

3.How to Deal with Rust if It Occurs

Minor rust can be removed relatively easily. Apply a small amount of cleanser to a commercially available melamine sponge and gently scrub the rusted area. If rust is left untreated, corrosion may spread from that spot and potentially render the knife irreparable. It is important to address any rust as soon as you notice it.

4.Avoid Using Bleach

Disinfecting a knife with bleach can damage the protective layer (passive film) on the surface of the stainless steel, leading to rust and deterioration. Never pour bleach directly onto the knife or soak it in bleach.

5.Regarding the Use of Dishwashers

All-stainless steel knives can be washed in a dishwasher; however, please remove any surface dirt before placing them inside. Depending on the type of detergent used, rust may appear on the surface. There is also a risk that the blade may come into contact with other dishes or the rack during the wash cycle, which could cause chipping. Please exercise extreme caution when using a dishwasher.