The knives must only be used for cutting foods (and not other materials such as wood, packagings, strings, etc).
The pieces that are too hard (bones, frozen products, hard cores...) are strictly forbidden, because they can chip or break the blade.
The knives must be used with linear/straight movements. The twist movements are bad for the blade's edge, which can be broken if the movement is too violent.
Use the right knives for the right foods. In fact, each knife has its own function, for example the paring knife is for the small fruits and vegetables, the carving knife is for slicing meat... It is important to respect the knife's right function to preserve its quality.
The knives must be used over a wooden cutting board. In fact, other materials (such as glass, marble, etc) can damage the edge of the blade and thus have a negative impact on the quality of your cuts. Even if they are easy to clean, their surface is usually too hard for the knives. The wood is a softer material which preserves better the blades of your kitchen knives.
All Wusaki knives must be cleaned by hand. We recommend you to use a soft sponge (abrasive surfaces are not good for the steel) and a mild soap, then rinse under lukewarm water.
Dry it immediately using a soft cloth to avoid the presence of humidity and to get rid of the traces of water drops. When the knife is dry, you can put it away and store it in a box, in a drawer, or in a knife bag.
To maintain the sharp edge of your Wusaki knife you need to use a sharpening stone or whetstone.
We have on our website a selection of whetstones of different grit, which allows for a complete maintenance of the blade whether it is fully dull or if it just has lost a little bit of sharpness. You simply need to use the right type of grit in your whetstone depending on the need of your knife's blade.
We recommend to never wait until the blade has gone fully dull or blunt. For example, a regular maintenance using a sharpening stone with grit 1000 enables you to keep your knife always sharp without having to remove too much material from the blade's edge.
Regarding the general maintenance of the knife, you can put mineral oil on the blade from time to time to protect it from external damages.