설명

13-inch Yanagiba

Handcrafted Japanese Ibaraki steel blade

Knife Care

With the right care, timely sharpening and careful storage, Kamikoto knives can be used over many generations. Follow these care instructions to ensure knives remain sharp and ready-to-use over the years.  

• Avoid cutting extremely hard and/or frozen items (i.e. bones, seeds, metal, etc.) with your knife. This may damage the edge.
• When cutting, use a clean, smooth cutting motion.
• The best cutting boards for use with Kamikoto knives are usually made of wood.
• Always clean and dry Kamikoto knives thoroughly before storage.
• Putting knives in the dishwasher can cause damage to the edge or the handle due to vibrations, contact with other objects in the dishwasher, heat, water, and chemicals.
• Do not leave Kamikoto knives in the sink or pile heavy utensils on top.
• Kamikoto knives should only be sharpened using a Japanese whetstone as instructed.
• Please refrain from using honing rods/steels or any other kind of sharpening device (hand held devices, electric sharpeners, grinders, oil stones, etc.).

CLEANING & STORAGE

• Kamikoto recommends that knives be cleaned immediately after use. Wash the knives carefully in warm water with a damp sponge and dishwashing soap. Use moderate amounts of mild dishwashing liquid.
• Do not use abrasive cleaning solutions or scrubbers. Dry the knives carefully with a soft, clean towel. Ensure the knives are completely dry before storage. Use Kamikoto’s natural ash wood storage boxes to ensure careful preservation of the Kamikoto blade.
• Avoid placing high-quality knives in the dishwasher. This is because knives and cutlery rub against each other or against other objects during the wash cycle – this can leave scratches, damage the blade or damage the plastic finish on the cutlery basket.