Hocho Japanese Cutlery Knife

Maintenance method for Japanese Knife

1. Don't use the knife for other purposes. Every knife is made for its own purpose.: 1. Put the whetstone in water and wait until no bubbles emerge from the stone.(takes about 20 min.)

2. Place the whetstone on a wet dustcloth or fix with a whetstone stand so that the stone doesn't move. And when you place it, make it 2-3cm higher at this side than at the opposite side to sharpen it easier.

3. Firmly grip the handle by three fingers (the middle finger, the ring finger, and the little finger) of your dominant arm.
And the forefinger supports it on the back of the blade, and the thumb on the blade.

4. Put the pointing finger, the middle finger and the ring finger of the other hand on the blade.

5. You put stress when you push it and when you pull it back, you relax. Please do this action until the "kaeri" comes up. While you do that, don't move your wrist of your ruling hand. Push & pull the knife several times until the lees turn up at the edge.

6. Turn over the knife and push and pull in the same way.
but this time, put stress when you pull it & telax when you push it.

1. Don't use the knife for other purposes. Every knife is made for its own purpose.: If you use it for other purpose, the sharpness of the bladeblade become dull soon. If you use the knife for own purposes, the blade was kept cutting well for longer time than the other knife. For exsample, please use "Yanagiba" knife for making only sashimi (slices of raw fish). Then you can cut the Sashimi to beatiful. Please never cut any bone by "Yanagiba" knife. If you cut it, the blade do not cut well soon or the edge has chipped. If you would like to cut bone of fish or chicken, please use "Deba" knife. Please check the purpose of every knife on those table.

2. Please wipe by vegetable oil, after the knife is used.: Especialy the knive made of pure steel like all Tanegashima knives ,Sakai Aonikou (blue-2-steel) knives, Sakai Shironikou (white-2-steel) knives are have great sharp and clean cutting, But it is easy to be rusted.

3. Don't pry the edge by anything hard.: If you do so, any Japanese knives have chip on the edge.

4. When the blade do not cut well, Please polishing the knife as soon as possible.: Then we suggest that you purchase our knife with whetstone for Japanese kinifes.