研 · Care
A knifefor life.
Carbon steel asks a little of you every day, and gives back for fifty years. Here is what it asks.
(01) — On the stone · 研
220grit
Arato — shaping the bevel
Edge sharpness
0% · four stones, two hours
(02) — Every day
Four habits.
Ninety seconds after cooking. That is all.
01
Wash by hand
Warm water, a soft sponge, no dishwasher — ever. Wash the blade spine-first, away from the edge.
02
Dry at once
A dry towel, straight away. Carbon steel will patina blue-grey over months; it should never rust.
03
Cut on wood
End-grain wood or soft rubber. Never glass, stone or a plate — the edge is harder than all of them.
04
Stone, not steel
No honing rod. Two strokes on a 6,000 stone every few weeks keep the edge new.
(03) — Sharpening
The stones.
Free resharpening at the atelier for life. Or at home, with three stones.
| Stone | Grit | When |
|---|---|---|
| Arato | 220 | Chips and repairs only. |
| Nakato | 1,000 | A dull edge — every few months. |
| Shiageto | 6,000 | A quick touch-up — every few weeks. |
| Finishing | 12,000 | A mirror on the bevel. Optional, beautiful. |
Free resharpening, for life