The cutting surface plays an essential role in keeping your knives sharp. Wooden boards are ideal, while surfaces such as tile, ceramic, marble, granite or glass are too hard and risk damaging the blade.

Shenkuro knives are designed for smooth cutting with a pulling and pushing motion, not a hard vertical chop. The recommended technique is a "manual saw" motion, where the knife is pushed forward and down, then pulled back for the next cut. Thanks to their razor-sharp edge, these movements are almost effortless.

When you first use them, take your time to get used to their exceptional precision. With experience you will cut faster, but always with care, keeping an eye on the position of your fingers.

A quality knife is a long-term investment. To keep it in perfect condition:
✔ Wash your blade with a mild soap (avoid citrus-based soaps or bleach, which encourage corrosion).
✔ Rinse and dry immediately with an absorbent cloth before storing.
✔ Never leave a knife soaking in a sink full of soapy water: it damages the metal and is a safety hazard.

Micro-corrosion can appear when moisture remains on the edge of the blade, causing microscopic chips. To avoid this, always wash and dry your knives immediately after use.

The handle should be cleaned under a gentle stream of water, then dried immediately with a cloth. Never leave it soaking or submerged in water.

✔ Regular honing helps prolong the sharpness of the blade.
✔ An annual sharpening is recommended for knives in heavy use.

Although stainless steel is resistant to stains and rust, it is not completely waterproof. We recommend washing by hand and wiping the blade carefully after each use. Never let food residue or moisture sit on the blade overnight, as this can lead to corrosion.

The handle should be cleaned gently under running water with a cloth, then dried immediately. Never leave it to soak.

A knife needs to be resharpened periodically. When using a whetstone, it is essential to maintain the correct blade angle (generally 8 to 15 degrees, depending on the model). If you feel a slight catch while cutting, a simple strop on leather or a few passes on a honing steel is usually enough, rather than a full resharpening.

🛠 With these precautions, your Shenkuro knives will remain your best allies in the kitchen for many years.