We encourage you to treat your Hinoki blade with thorough and ardent care. Consider the knife your lifelong companion, a dear friend with whom you will have a long and fruitful friendship. With this in mind please do not use your knife to hack at bone or frozen food and to truly and deeply care for it please avoid using the blade on surfaces such as glass, marble, china or stone.
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CLEANING, DRYING AND OILING
Hand wash the blade in warm soapy water and dry immediately after use, avoiding any excess water straying from faucet to the blades handle. We recommend using a soft cloth for this process and to exercise care around the sharp cutting edge. Once the blade is dry apply a coin sized amount of Hinoki Companion Knife Oil to the edge of a dry cloth and wipe across each surface of the blade.
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We recommend using a Japanese sharpening stone with a grit between #1000 to #1200 or a ceramic honing rod. With either of these tools glide the blade ensuring that the edge makes light contact with sharpening tools surface. Avoid over sharpening your knife by testing the blade as you sharpen.
To ensure maximum edge retention avoid using metal sharpening equipment or honing stones in the sharpening process.