Instructions for use and maintenance

Dear Customer, you have purchased a knife with exceptional cutting performance. To ensure it serves you reliably for many years, it is essential to strictly follow the instructions below. 

Japanese kitchen knives from Nippon Knives are not multi-purpose tools, but knives intended exclusively for: 

slicing soft and medium-hard foods, 

precise cutting without lateral or vertical pressure, 

kitchen use in the home or in the food service industry. 

The knife must not be used for: 

prying, opening, or unscrewing, 

chopping or cutting bones, frozen foods, nuts, or packaging, 

cutting on hard surfaces (glass, stone, metal, ceramics, glued hardwood), 

striking the blade, 

cutting very hard materials. 

Such use causes chipping, bending, or breaking of the edge, or breaking or loosening of the blade, which is not a manufacturing defect. 

Knife Maintenance 

After each use: 

rinse immediately with lukewarm water, 

dry thoroughly with a soft cloth, 

for carbon steel blades, apply oil to the blade, store in a dry place. 

Never: 

wash in the dishwasher, 

leave the knife in a damp place, 

expose to high temperatures, chemicals, or abrasive cleaning agents, 

store loose in a drawer without protection. 

Sharpening Recommended: 

Japanese water stones, 

Japanese ceramic hand sharpeners 

Not recommended: 

metal grinding wheels, 

electric sharpeners, 

aggressive sharpening systems, 

For carbon steels: regular oiling of the blade. 

Storage: 

Magnetic strip with hidden magnets, 

wooden block, 

blade sheath (saya), 

keep out of reach of children. 

Importer: Technopol International, a.s., Kutlíkova 17 852 52 Bratislava, Slovakia, tel.: +421-2-682 86 281, 282, 291