November 11, 2025

How to Care for Your Tojiro Knife

Thank you for choosing a Tojiro knife, crafted with precision and tradition in Tsubame-Sanjo, Japan - a region renowned for its metalworking excellence. Each knife is made with care to deliver lasting sharpness, balance, and beauty.
To maintain its performance and ensure years of reliable use, please read this guide carefully before first use and refer to it whenever caring for your knife.

Before Use

Wash thoroughly with a soft sponge and mild kitchen detergent, then rinse well with water.
If you notice any defects or irregularities before use, do not use the product and contact the retailer or our customer service centre.

Safety & Handling Instructions

Please handle and store it with care.
Take care not to injure your hands or fingers on the blade.
Do not use if the knife is damaged, deformed, or cracked.
Be careful of the cutting edge when washing.
Keep out of reach of children. If used by a child, ensure adult supervision at all times.
Do not twist the knife from side to side during use, as this may cause the blade to chip, break, or bend.
Use a thicker deba knife when cutting hard items such as fish bones or crab shells. For frozen foods, use a knife specifically designed for that purpose
When cutting hard vegetables such as pumpkin, if the blade becomes stuck, do not twist it sideways. Pull it out vertically and start again. Slightly warming the food in a microwave will make cutting easier
Avoid cutting on metal, stone, or other hard surfaces.
Do not use the knife to open cans or pry lids.
Do not heat the knife directly over a flame or place it near fire - this may cause burns or dull the edge.
Avoid storing the knife in humid or damp areas.
Always ensure frozen foods are completely thawed before cutting.
Do not leave the knife with salt, acid, or food residue on the blade, and do not soak it in water for extended periods - this may cause rust
Do not dry the knife inside a dishwasher or dish dryer at high temperatures, as it may damage the blade or handle.

Care Instructions

After use, wash the knife with a soft sponge and mild kitchen detergent, rinse thoroughly, and dry completely before storing.
If rust appears, gently scrub with a sponge and a mild cleanser, or use a whetstone to restore the edge.
Sharpen the blade once or twice a month to maintain optimal sharpness.
Avoid using metal scouring pads or other abrasive materials, as they may scratch the surface.
Do not use a dishwasher or dryer as this may cause rust or discolouration.

How to Sharpen Your Knife

We do not recommend using a simple pull-through sharpener, as it may alter the blade’s sharpening angle.
To maintain optimal sharpness and prolong the life of your knife, please sharpen it with a whetstone instead.
Sharpen about once a month, or whenever you feel the cutting performance has decreased.

Hand Position

The milky liquid that forms while sharpening is called “togijiru” (whetstone slurry).
This slurry is essential for proper sharpening, so do not wash it away during the process.

Move the blade smoothly back and forth across the whetstone, maintaining a consistent angle and even pressure throughout.

Sharpening Angle & Cautions

Maintain a consistent sharpening angle - roughly the same as the thickness of a chopstick.
Avoid changing the angle while sharpening, as it may damage the edge.

Keep a gap of about 7-10 mm between the blade spine and the whetstone, and use the entire surface of the stone while sharpening.