Important Tips for Proper Knife Handling

  • January 18, 2025

  • Knives are essential tools in the kitchen, but mishandling them can damage the tool and even lead to serious injuries. In this article, we will share three critical points to keep in mind when using knives.

  • 1. Avoid Cutting Frozen Foods

    Never use a knife to cut frozen foods. The steel used in knife blades becomes brittle at low temperatures due to a property known as low-temperature brittleness. When you attempt to cut hard frozen food in this state, the blade is subjected to significant stress, which can cause it to chip.

    In severe cases, the blade may chip as large as a fingernail. While small chips can often be repaired at home, large chips are much more challenging to fix. If this happens, don’t rush to discard the knife—consult the store where you purchased it. Most of the time, repairs can make the knife usable again, so there’s no need to worry.

  • 2. Don’t Use Knives to Chop Bones

    Many people want to use their chef’s knives or slicing knives to fillet fish, but these knives are not designed for chopping through bones. Chef’s knives are typically made with thinner blades for cutting meat, vegetables, and fillets, which makes them unsuitable for heavy-duty tasks like chopping bones.

  • You might have seen professional chefs using chef’s knives to fillet fish on social media or YouTube. However, these professionals are highly skilled and have a deep understanding of the structure of fish, including the shape of bones and joint positions. This expertise allows them to perform such tasks smoothly.

  • If you frequently need to chop or fillet bones, it is highly recommended to use a Deba, which is specifically designed for these purposes. While Western-style knives can be versatile, applying strong impacts can cause the blade to bend or chip. Always use knives with a full understanding of their intended purpose.

  • 3. Do Not Wash Knives in a Dishwasher

    Knives should ideally be hand-washed. This is especially true for knives with wooden handles, as dishwashers can damage the handle. Even for stainless steel knives, hand washing is the better option.

  • Here are the main reasons:

    1. Incomplete Cleaning: Dishwashers often leave behind grease or small food particles that can stick to the knife during the drying cycle. This can lead to rust, depending on the knife material.
    2. Risk of Chipping: The high-pressure water in dishwashers can cause knives to collide with other dishes, leading to small chips on the blade. This can significantly dull the knife in just one wash.

  • After using a knife, wash it promptly by hand and dry it thoroughly before storing it.

  • How to Make Your Knife Last Longer

    By using knives correctly, you can maximize their performance and longevity. Proper handling makes food preparation easier and enhances the flavors of the ingredients. On the other hand, incorrect use can damage the knife and even cause injuries.

  • To enjoy your knife for years to come, keep today’s tips in mind. If you’ve been handling your knives incorrectly, now is the time to make a change. Following these guidelines will ensure that your knife remains a reliable partner in your culinary endeavors.

Before Using a Knife

Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.

Before Using a Knife

Daily Care of Japanese Knives

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knives

The Origin of Craftsmanship

  • The Hidden Joy in the Ordinary

    As I continue crafting knives every day, I often reflect on how much joy is packed into what we call “ordinary.” The feel of the hammer in my hand in the morning. The sound of steel being struck. The warmth of the fire. These are my everyday routines, my ordinary life.

  • But when I pause to think, I realize that this “ordinary” is built upon the efforts and support of countless people. Living as a craftsman, I’ve come to understand that simply being able to call these moments ordinary is, in fact, an incredible privilege and a profound happiness.

  • When someone picks up one of my handcrafted knives and marvels at its sharpness, finding joy in cooking, that image inspires me. It turns every single task in my seemingly ordinary day into something extraordinary and purposeful.

  • This is why I keep the fire burning and continue to face the steel, day after day. Even the smallest joy I can create through my craft builds into something greater, something that will live in someone else’s hands.

  • “Ordinary” is a treasure, hidden within the rhythm of our days. In your own life, too, I’m sure there are countless little joys tucked away in the things you take for granted.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.