CONFIRMATION OF PURCHASE PRECAUTIONS
- DIFFERENCE FROM STAINLESS STEEL KNIVES
Stainless steel knives are most widely used.
Stainless steel is a material that is convenient for home use since it's rust-resistant and the edge hardly nicks.
On the other hand, carbon steel Sakai knives excel in the sharpness, but they tend to rust without maintenance due to carbon contained within.
However, when comparing to stainless steel knives, they are easier to sharpen and also the sharpening frequency is less.
Any sharpening stone can be used.
- REGULAR MAINTENANCE NEEDED
Sakai Traditional Blades are produced by forging carbon steel and they require regular maintenance.
If you don't clean your knife as soon as you are done, it will not only get rust but also the sharpness will be gone. Also, by using it many times without a proper care, it will not be able to cut well. When you maintain your knife, the most important thing is not to allow it to rust because if the edge is rusty, the carbon steel corrodes and even if you try to sharpen it again, it will still be nicked.
As for usual care, removing moisture after washing is important.
Wash it with neutral detergent, and thoroughly wipe it off with a dry cloth. It's also a good to clean it in tepid water.
Once rust appears, it should be removed immediately.
In the early state, it can be removed by polishing with the back of a kitchen sponge that has non-woven fabric that contains a polishing agent.
New carbon steel knives tend to get red rust. Regular polishing will prevent it.
- MAINTENANCE BY SHARPENING
It is recommended to regularly sharpen.
If you wait until you feel that the blade is losing sharpness, there will be lots of damage and it will take a lot of effort to sharpen it.
By sharpening regularly, there is little damage and sharpening is easy, so you can always keep it in the same condition.
See here for further maintenance information.
- HOW TO STORE
Please wash off dirt on the knife.
- ·Wipe off the moisture, and apply a small amount of cutlery oil after drying.
*Note that you should always use cutlery oil.
- ·Wrap up with a dry newspaper and store in place with low humidity.
- PURCHASE PRECAUTIONS
There is cases where the knife chips right after the first use.
The reason lies in the manufacturing process; when the knife is made, carbon steel is forged, roughly ground, and quenched to the inside so that it can be used to the end. However, quenching gives it too much hardness which makes the new knife easier to chip. If inside has the same hardness as the surface, it will be too soft to cut when the knife is worn away by sharpening many times.
If you use it little by little until you have sharpened a couple of times, it will gradually become easier to cut, and also can be used for a long time.
- MAINTENANCE OF HANDLE
If the core gets rusty, the handle swells and a gap will be formed in between. It's very unhygienic.
In severe cases the caulking will come off.
Please be sure to remove moisture after cleaning.
- GUARANTEE AFTER PURCHASE
Each Sakai knife is hand-made one by one by craftsmen.
Therefore it has high quality, but the quality may slightly vary from item to item.
Should you experience item trouble which has been caused by the manufacturer, please send an email here.