The basic principle of caring for a knife is to wipe it dry and use it only for cutting products.

The Japanese knife is only suitable for cutting products at room temperature, it cannot cut frozen products and bones. It is also important to choose a board, preferably wooden or plastic. Do not twist the knife while slicing as this may cause the blade to nicks. An important aspect is also sliding the sliced ​​products from the board to e.g. a pot or pan with the back of the knife, this will extend the life and sharpness of the cutting edge.

Stainless steel is defined as chromium content, steel must contain at least 11%. However, 100% stainless knives do not exist and can rust if not maintained properly.

There are several sins that are most commonly committed: washing knives in the dishwasher, slicing frozen foods, using a knife as a bone cleaver, slicing on hard surfaces such as glass or stone.

The easiest way to submit a complaint is through the client's panel or by sending an e-mail to the following address: info@japan-knives.com

Chips most often occur during improper use or mechanical damage, such as falling to the floor. The easiest way is to use our service.

This problem most often affects stainless steel knives that are not properly maintained, however, it can also expose stainless steel knives. The most common reasons are: - Washing the knives in the dishwasher (small rust spots will appear on the blade) - Soaking the knife for several hours - Leaving citrus acid such as lemon, orange on the blade.

There are several ways to store your knives, the safest are: magnetic strip, knife block, blade protector.

Each product offered in our store has a 2-year warranty.

If the knife does not meet your expectations. You may return the goods within 30 days without giving any reason. The only condition is to return the knife intact.