Shinzo Knife Care Instructions

Keeping your Shinzo knife in perfect condition requires certain care tips that you will need to follow. Below you will find five care tips that will help your knife last a lifetime.

Before you use them for the first time, go ahead and wash your knives in hot, soapy water, then rinse and dry thoroughly. We don’t recommend sharpening them for the first 6-12 months.

After 6-12 months, we recommend sharpening your knife every 5-7 uses to keep the blade razor sharp. This keeps cutting and chopping fast, easy, and safe.

Your cutting board should be smooth and easy to clean and should also have a little bit of “give” for your knife. Try to avoid anything hard like marble, glass, ceramic, china, tile, granite, stainless steel (or other metal), porcelain, or laminate. These cutting boards can accelerate how fast your knife dulls. That’s why we recommend wood or bamboo cutting boards for a longer lasting knife. 

Whatever you do - do NOT put your knives in the dishwasher. The heat and detergent are really bad for it. Also, do not use any scour pads - they can scrape and damage your knife. For best results, hand wash your knives with soap and water, then dry immediately.

No metal is completely stainless - take care of your knives by not allowing acidic foods, such as tomatoes, lemons, or mustard, to stay on the knife. Rinse and dry immediately. Try not to cut through bone or use knives to poke, pry, or separate frozen foods. If you see a stain, use a non-abrasive sponge to gently scrub a 1:1 mixture of white vinegar and water on it.