Stainless-ness is a function of chromium content, relative carbon content, and the heat treatment process. We highly recommend a protective layer of, Any rust should be removed immediately so it doesn't spread. When cutting, use a clean, smooth cutting motion. Carbon steel knives require additional care. Don't let your damp blade rest against dissimilar metals for a period of time as it may encourage Galvanic corrosion. Liquor Licence 36129161. A honing steel can be used lightly in between sharpening on stones. Sharpening Services Currently Unavailable. These kinds of knives can rust if left wet and/or dirty. ABN 62 001 477 014. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. “They’re just easier to sharpen than stainless — the metal rubs off more cleanly and doesn’t chip as easily.” bones, seeds, metal, etc.) This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel. Here, learn the names for a wide variety of Japanese knives and how to use them. Do not use your knife as a screwdriver, can opener, jimmy, hammer, oyster opener or chisel. It is an offence for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). Always clean and dry the knife thoroughly before putting it away. Buy a Misto Olive oil sprayer and fill it with food grade mineral oil, vegatable oil or olive oil. Pettersson uses a magnetic strip on the wall to store his knives but also recommends wrapping carbon steel knives in cloth or paper. Remember your knives do have limitations and are not indestructible. The Super Blue steel scores between 60 to 65 HRC in Rockwell scale. Don't cut directly on hard surfaces such as a benchtop; stainless steel sink; plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. WARNING - Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty Exceeds $17000). For questions about sharpening your knife, please contact Jon@JapaneseKnifeImports.com. Do not leave this knife in your sink or pile anything on top of it. No, for any knife worth owning, hand-washing is the way to go. SHARPENING AND MAINTENANCE - WESTERN BEVELS. Just ask. Carbon steel is made through the process of adding carbon to steel made from iron ore. One of the most important steps in taking care of your carbon steel is keeping the blade clean. Store knives in the original box, a wooden sheath (saya) or on a knife magnet or knife block. Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade. When used improperly, their use can cause color, taste, and/or smell changes with acidic foods. VIEW OFFER. The type of steel that is used is stainless steel unlike some other types of knives that are carbon steel. Privacy - Terms of Service - ©2020 James Grace Pty Ltd T/A Chef's Armoury. Do not use a diamond or rough steel – we recommend a. Read our > Returns policy for terms and conditions. The stainless-ness of knives can vary, but all steel can rust if misused or if improperly cared for. We offer a variety of knife-related services... click below for more info. Kitchen knives will always require some care and maintenance to keep them in the best shape and get the most out of them. This is totally normal for carbon steel and aids in protecting against rust. On some stainless knives with lower amounts of carbon, water spotting can occur on the blade. It can take some time to learn how to handle these knives correctly, but it is a rewarding experience. Please use a proper cutting surface. Following use, they should be cleaned and throughly dried. Sharpen by Hand. Previous. Putting the knife in the dishwasher can cause damage to the edge as the knife can be bounced around. This may cause chipping or other damage to the edge. A grey/black patina will form on the edge. Use warm, soapy water to wash the knife. Following use, they should be cleaned and throughly dried. We ship to selected countries internationally. Please refrain from cutting extremely hard and/or frozen items (i.e. Japanese knives are easier to chip than thicker European knives so think before you chop. It may seem tedious at first, but it will keep your blade from rusting. with your knife. squash carrots, etc.). They will require different levels of care in use. This can cause chipping or cracking of the blade. After cleaning and drying your knife, you should lubricate it with a wax to prevent moisture from affecting the blade. One pump is usually more than enough to cover both sides of the blade. Chef's Armoury offers a postal knife sharpening service. The construction is laminated, unlike monosteel construction. All rights reserved. Please do not try to flex or bend your knife. Please hand wash using mild soap and warm water. The best cutting boards for use with these knives are end-grain wood boards. Carbon steel: Most Japanese knives will fall under this first category. For culinary knives, olive, vegetable, canola or sunflower oil is fine. You will need to make sure the blade remains clean and dry in order to prevent rust or discoloration. Use Japanese waterstones to sharpen your knife, never on a hot grinder or belt sander. SHUN HIRO SG 2 JAPANESE CHEF KNIFE – razor sharp edge. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. This web site is operated by Chef’s Armoury. That means wiping down your knife while you cook. PHONE 310-399-0300HOURS Monday-Wednesday & Friday 11:00am-6:00 pm, Saturday & Sunday 12:00pm-5:00pm, The store will remain closed to customers, but we have non-contact pickup and drop-off. Don’t wait with washing until after the meal, but wash immediately after using the knife. Find a reputable sharpener experienced in Japanese knives. Japanese knives offer simple, yet sophisticated beauty and quality to their users. Carbon steel knives can be reactive with acidic foods. Carbon steel knives are a special case (as opposed to stainless steel, which is far more common). Find a reputable sharpener experienced in Japanese knives.