Rule No. 1

Knives should only be used to cut food (not materials such as wood, string, packaging, etc.).

Rule No. 2

Overly rigid items are strictly off-limits (bones, cartilage, frozen products, hard pits...), as they risk chipping or even breaking the blade.

Rule No. 3

Knives should be used with a linear motion. Twisting motions are bad for the edge, and the blade can break if the movement is too forceful.

Rule No. 4

Use the right knife for the right cut. Every knife has its own purpose — for example, the paring knife for small fruits and vegetables, the carving knife for slicing meat...It is important to respect these uses to keep your kitchen knives in good condition.

Rule No. 5

Knives should be used on a wooden cutting board. Other materials (such as glass, marble, etc.) can wear down the cutting edge over time and negatively affect the cutting quality of your knives. Although they may be easy to clean, their surface is often too hard. Wood is a soft, gentle material that will protect the steel of the blades.

Cleaning

Cleaning your Wusaki knives should be done by hand. We recommend using a soft sponge (abrasive surfaces are not good for the steel) and a neutral soap, then rinsing under lukewarm water.

Then dry it with a soft cloth so it doesn’t stay in contact with moisture, and remove any trace of water droplets. Once dry, you can store it in its box, in a drawer or in a knife case.

Maintenance

Maintaining the edge of your Wusaki knife is done with a whetstone.

We offer a selection of stones in various grits, allowing for complete blade maintenance, whether it is very dull or has barely lost its edge. You just need to match the grit of the stone to your needs.

We recommend not waiting until the knife is completely dull before touching it up. For example, regular maintenance with a 1000 grit stone keeps an excellent edge without removing too much material from the cutting edge.

For general knife care, you can occasionally oil the blade with a neutral mineral oil, to protect it from external damage.