Lifetime Care Guide

A great knife should last a lifetime.

That’s why Kanzo design every knife with durability, performance, and longevity in mind.

With proper care, your knife will maintain its sharpness, performance and beauty — remaining one of the most reliable tools in your kitchen for years to come.

Cleaning Your Knife

After use, wash your knife by hand using warm water and a small amount of dish soap. Rinse thoroughly and dry immediately with a soft cloth.

Never leave your knife soaking in water.

We do not recommend placing your knife in the dishwasher. The heat, moisture, and harsh detergents can damage the wooden handle and may scratch or dull the blade.

Rust & Oxidisation

Our blades are made from high-quality stainless steel, which is highly resistant to rust.

However, due to the blade’s high carbon content, small areas of surface oxidisation may occasionally appear on the darker sections of the blade. This is normal and does not affect performance.

Simply wipe the area with a dry cloth and apply a small amount of olive oil to the blade using kitchen paper. This creates a protective layer and helps prevent oxidisation from returning.

Sharpening & Edge Maintenance

How Often Should You Sharpen?

How frequently you sharpen your knife depends on how often you cook.

General guideline:

 

You can maintain the edge between sharpenings by using a honing rod.

When the knife begins to feel less sharp or requires more pressure while cutting, it is time to sharpen.

We recommend sharpening with a Japanese whetstone, which preserves the blade geometry and produces the sharpest edge.

Proper Knife Storage

Proper storage protects both the blade and your safety.

Recommended storage methods:

• Knife block

• Magnetic knife strip

• Blade guard

• Drawer knife organiser

Avoid placing knives loosely in a drawer, as this can dull the blade and increase the risk of injury.

Cutting Surfaces

The surface you cut on has a major impact on how long your knife stays sharp.

Recommended cutting boards:

• Wood

• End-grain butcher block

• Soft plastic boards

Avoid cutting on hard surfaces such as glass, marble, granite, ceramic plates or metal surfaces. These materials can quickly damage the blade edge.

What Not to Cut

Kitchen knives are designed for precision slicing, not heavy-duty impact.

Avoid using your knife to cut:

• Bones

• Frozen food
  

• Shells (lobster, crab, etc.)

• Extremely hard foods (e.g. frozen without proper technique)

Using your knife for these tasks can damage the blade or chip the edge.

Professional Chef Tips

A few simple habits used by professional chefs will keep your knife performing at its best.

1. Keep it dry
Moisture is the main cause of rust. Always dry your knife immediately after washing.

2. Use the right knife for the task
Different knives are designed for different ingredients. Avoid using one knife for everything. We sell all the main types of knives for your needs. 

3. Let the blade do the work
A sharp knife should glide through food with minimal pressure.

4. Store properly
Good storage protects the blade and keeps your kitchen safer.

Taking just a few moments to care for your knife will ensure it continues to deliver the precision and enjoyment that a great kitchen tool should.

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