1. Do not put your knives in a dishwasher, always wash by hand.
  2. Use a soft sponge or cloth with mild dish soap and warm water. Avoid steel wool and other abrasive cleaners.
  3. Use a wooden or plastic cutting board. We recommend end-grain cutting boards such as these beautiful end grain Larchwood boards, or the high tech Hasegawa cutting boards.
  4. Do not cut through bones or frozen food as this could result in your knife chipping.
  5. Do not scrape your blade along the cutting board to move food to the side, this will dull your knife. Use a plastic scraper, metal bench scraper, or the spine of your knife to move food.
  6. Store your knives safely on a knife magnet, in a knife block or with a blade guard on. Make sure they are cleaned and dried properly before storing.
  7. Never use steel or diamond honing rods on your knife. Also avoid wheel or pull-through sharpeners as they remove too much steel and can damage your knife.

For more information, please read our knife care blog post!




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