Sujihiki chef's knife - brown stabilized maple handle - 14C28 mirror blade

Daily cleaning

• Hand wash your knife immediately after use with warm water and mild soap.
• Absolutely avoid the dishwasher, which deteriorates the sharpness and damages noble materials
• Dry the blade and handle completely with a soft cloth after each wash to prevent oxidation

Sharpening and honing

• Sharpen your knife regularly using a sharpening steel to maintain the edge.
• For deeper resharpening (1-2 times per year), use a water stone with a suitable grit or entrust it to a professional
• Respect the original sharpening angle (generally between 15° and 20° for our blades)

Conservation

• Store your knives in a wooden block, on a magnetic bar, or in their original case
• Avoid contact between blades to prevent scratching and dulling
• For extended storage, apply a thin layer of cooking oil to the blade

Special precautions

• Never use your knife on hard surfaces (glass, ceramic, marble, metal)
• Choose cutting boards made of wood or food-grade polyethylene.
• Avoid twisting or leveraging movements that could weaken the blade

Maintenance of specific materials

• For wooden handles: occasionally apply a food-grade mineral oil to nourish the wood
• For carbon steel blades: wipe and dry particularly carefully after use and form a protective patina
• For decorative metal parts: a light polish with a soft cloth is usually sufficient

A well-maintained Neptunia knife is an heirloom that is passed down from generation to generation.

Sleeve: brown stabilized maple burl

Blade size: 24 cm

Material: 14C28 steel