Caring for your knives involves maintaining their sharpness and edge. Taking the proper precautions with your knives will prolong its quality and decrease the need for repair or replacement.
Nagomi knives have been designed for food preparation and cooking purposes only, and should therefore be used on cutting boards, handled safely, and not placed in extreme temperatures. Frozen foods or meats with dense bones should be avoided and cutting of larger foods should be done without direct contact of your skin (palm or fingers) to the spine of the blade. It important to avoid using your knives if they have become broken or deformed and to be aware of where you place your fingers in relation to the edge of the blade. Inappropriate use or mishandling of the knives may result in damage to the knife in addition to severe injury.
Cleaning and Storing
Gently hand wash your knives after use, wipe, and dry well. If they are poorly cleaned rusting or discolouration may occur. Do not use scouring pads or steel wool as these will damage the blades.
We recommend that you sharpen your knives at least 1-2 times a month to retain a long-lasting sharpness of their edge. The instructional video below demonstrates how you can sharpen your knife at home through the use of newspaper, sandpaper, and/or a whetstone.
If you continue to experience difficulty in sharpening your knives please contact us directly for assistance. We also offer a sharpening service where we will have our craftsman sharpen your knife in their workshops.