Product Care

The cutting surface you use plays a crucial role in maintaining your knives’ sharpness. A good cutting board will help preserve the edge for much longer. Wood boards are an excellent choice. Tile, ceramic, marble, granite, or any type of glass cutting boards are not ideal and can be very harsh on your knives.
 KAAMUT® knives are designed to be used in a smooth, slicing motion-and never in a forceful, up-and-down “chopping” manner. The proper cutting motion is a “locomotive” motion, where you push the knife forward and down as you cut through the food, then pull the knife up and back towards you (to position it for the next cut). This is similar to cutting wood with a handsaw-forward and down, then back. The razor- sharp Japanese blade makes this almost effortless.
When you first begin using a KAAMUT® knife, take your time and appreciate the precision of your new kitchen cutlery. As you gain experience, you’ll be able to work more quickly. Regardless of your experience level, always be cautious and keep your fingers clear of the blade. You can use your chef knives on meats and vegetables, but not on bones. For tougher vegetables or heavier kitchen tasks, consider using one of our butcher knives. These knives are designed to handle more demanding work, such as breaking down chickens and preparing thick- skinned vegetables like butternut squash or melons.
Let me know if you need any more changes!

As with any lifetime investment, it’s essential to take the best care possible to extend the life of your knife. Wash your blades with gentle dish soap. Avoid soaps with citrus extracts or bleach, as these can promote corrosion. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. Prolonged exposure to water is harmful to metal, and it also poses a danger to you when you reach in.
Micro-corrosion, which can result in tiny chips or missing sections of your knife’s cutting edge, can occur if moisture is left on the blade. Moisture weakens the stainless steel and encourages micro-corrosion. If moisture is repeatedly left on the cutting edge, even normal kitchen use can result in small chips in the weakened areas of the edge. To prevent this, wash your knife immediately after use and dry it thoroughly with an absorbent cloth or towel. Please take extra care to safely dry the sharp cutting edge of your KAAMUT® knives, keeping your fingers away from the edge.

To maximize the life of your blade, regular honing is recommended. With heavy use, knives may benefit from sharpening once a year. While monthly honing is not essential, it is recommended to maintain the razor-sharp edge and will significantly extend the time between sharpening sessions.

While stainless steel is resistant to stains and rust, it is not completely impervious to water. To ensure longevity, we highly recommend hand washing your KAAMUT® knives and thoroughly drying the blade after each use. Leaving food or moisture on the blade overnight can lead to corrosion. Additionally, gently wipe the handle under running water with a cloth and dry it immediately with a towel-avoid soaking or submerging it in water.
KAAMUT® knives are a worthwhile investment, and with proper care, they will provide you with many years of excellent performance.

Please remember to periodically re-sharpen your knife blade. If you’re using a whetstone, be sure to maintain the correct blade angle while sharpening (8-15 degrees, depending on your knife). If you notice the knife snagging, it likely just needs a bit of stropping or honing rather than a full re-sharpening.