Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.