Shojin Kashi Chef's Knife – Eg

1. Wipe the knife during use to remove food debris – wash it immediately after use in lukewarm water with mild soap.
2. Never use the dishwasher – this will damage both the blade and the wooden handle. Dry the knife carefully with a clean dish towel.
3. Never soak the knife – moisture will destroy wood and can cause cracks over time.
4. Treat the wooden handle regularly with a little neutral, food-safe oil – and possibly a thin layer of beeswax for added protection and a matte shine.
5. Only use wooden or plastic cutting boards – avoid stone, glass, and steel, as this will quickly dull the blade.
5. Avoid hard foods such as bones, frozen foods, or hard crusts – the knife is designed for precise, clean cuts.
6. Align the blade regularly with a ceramic or diamond-coated sharpening steel – sharpen with a whetstone if necessary.
7. Store the knife on a magnetic strip, in a knife block, or a sheath – never loose in a drawer.