How do you care for this knife?
1026197
Yoshihiro Cutlery's Hammered Damascus knives are very easy to take care of. Hand washing and drying is recommended as well as using a good quality cutting board. Honing on Japanese whetstones is also recommended because honing steels can adversely effect the edge of a Japanese knife.
1469300
Leather I believe it upper leather and for storeing it you should keep the knife in a cardboard sheath to prevent it from rusting also you can use mink oil to keep the sheath looking good
1082657
It's a high carbon blade. Clean it with steel wool and keep lightly covered with cooking oil.
35349
Got it about 3 years ago as a gift for my husband. He considers it a dress knife and does not carry it every day but does carry it frequently. Still looks like new condition. Also, had it engraved and that looks new too. Hope that helps. A-
1783818
I took the blade off to clean it. Be advised the blade is very sharp. Watch how u handle it.
197970
From what I've experienced I would use a wet stone first then keep the edge straight with the ceramic steel. After that I would use the ceramic steel before and after each use. Your knife should stay sharp longer with minimal effort.
669673
Yikes! I would contact the manufacturer to see what's up with that! If you are referring to rada cutlery, I have had mine for a year and have not experienced anything like that, however I ALWAYS hand wash my knives. Good luck. I hope you find a solution.
196503
You need to wash knifes by hand and with a soft cloth dry them by hand. They will stay clean and shine like new. They are so sharp it's good to clean them the minute you are done using them, children could really be hurt by just leaving them around.
1288120
I wash all mine in the dishwasher. I always have. I don't read instructions I guess. It just appears to dull the finish. I have around twenty different knives this style and wash then routinely in the dish washer.
1624734
The Blade has a matte gray bluing on it. Much the consistency of a regular gun bluing which if desired could be pretty easily removed with a fine grit wet/sand or possibly a high speed Dremel with a buffing polishing bit. I did not remove the finish on the blade of my knife. The only thing I did was wipe the blade down with some alcohol when I received it to remove a tacky clear coat used to protect the blade for ship from the factory. this came right off,, no problem.. I use this knife quite frequently for processing food. chopping vegetable, herbs, meats, fish and game never had a problem. Just clean the blade with reasonable care much like any other knife and you should have no problem. Hope this helps. The Blade has a matte gray bluing on it. Much the consistency of a regular gun bluing which if desired could be pretty easily removed with a fine grit wet/sand or possibly a high speed Dremel with a buffing polishing bit. I did not remove the finish on the blade of my knife. The only thing I did was wipe the blade down with some alcohol when I received it to remove a tacky clear coat used to protect the blade for ship from the factory. this came right off,, no problem.. I use this knife quite frequently for processing food. chopping vegetable, herbs, meats, fish and game never had a... » Read More The Blade has a matte gray bluing on it. Much the consistency of a regular gun bluing which if desired could be pretty easily removed with a fine grit wet/sand or possibly a high speed Dremel with a buffing polishing bit. I did not remove the finish on the blade of my knife. The only thing I did was wipe the blade down with some alcohol when I received it to remove a tacky clear coat used to protect the blade for ship from the factory. this came right off,, no problem.. I use this knife quite frequently for processing food. chopping vegetable, herbs, meats, fish and game never had a problem. Just clean the blade with reasonable care much like any other knife and you should have no problem. Hope this helps. « Show Less
649962
I have done nothing to my new one. My old one, I would take it apart, clean it, lightly oil it and put it back together. If I were to disinfect it, I would dip the cutting end in alcohol before oiling it.
2234374
I feel the same way I am going to just buy a knife sharper here on amazon. It is suggested to keep a knife sharp run it a few times on a knife sharpener after every use.
1816573
Hi, we have used a knife and we have no rust. Just clean it right away with Mr Clean white bar and dry you should be good to go...love mine...
898816
I have a variety of Henckel knifes; about 20 in all. I do place them in the dishwasher but without detergent of any kind; that is important. Otherwise, hand wash ONLY. Finally, they should be "freshened" with a steel before each use. Other than that, I take them to a professional about every other year. That is it. I do not know what you intend to do with them "everyday/5 days a week". But, if you are professional cook, chef, whatever, then you may need to have them re-sharpened maybe once every 6 months. The knifes shown are not stamped, they are forged. As long as they are not abused, they should retain their edge for a while. I have a variety of Henckel knifes; about 20 in all. I do place them in the dishwasher but without detergent of any kind; that is important. Otherwise, hand wash ONLY. Finally, they should be "freshened" with a steel before each use. Other than that, I take them to a professional about every other year. That is it. I do not know what you intend to do with them "everyday/5 days a week". But, if you are professional cook, chef, whatever, then you may need to have them re-sharpened maybe once every 6 months. The knifes shown are not stamped, they are forged. As long as they... » Read More I have a variety of Henckel knifes; about 20 in all. I do place them in the dishwasher but without detergent of any kind; that is important. Otherwise, hand wash ONLY. Finally, they should be "freshened" with a steel before each use. Other than that, I take them to a professional about every other year. That is it. I do not know what you intend to do with them "everyday/5 days a week". But, if you are professional cook, chef, whatever, then you may need to have them re-sharpened maybe once every 6 months. The knifes shown are not stamped, they are forged. As long as they are not abused, they should retain their edge for a while. « Show Less
1931573
I have not experienced that. Do you have a steel? That could really help. All knives need to be maintained.
511338
If you use it around salt water you will have to really take care of it daily. It would need to be wiped down with a lite oil at the end of each day. It is an EXCELLENT knife, but it's carbon steel, and the salt will wreck it if you let it.
1215701
I haven't used it much, but I don't foresee a problem with it. I did make a lanyard for it to make it safer to use. Nice knife for the price