KORIN Japanese Trading

General knife care tips and warnings

• 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.
  
• Please always use sharpening stones to sharpen traditional Japanese knives.  

For more information different types of stones, please check our pages on or sharpening tips

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