Jikko Shoren 270mm Kiritsuke Yanagi Ginsanko

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We advise using hand sharpening on whetstones. Single bevel knives perform best at fine finishes but this makes the edges more delicate. Do not over sharpen the ura side of the knife. Do not use pull through sharpeners and non-water cooled mechanized sharpening. Honing rods are not recommended, use a strop for maintenance and deburring after sharpening.