Know the Knives

Three things you should not do with Santoku knife

Cutting frozen foods

This applies to knives in general, but the most important thing not to do is to cut frozen food.

Surprisingly, many people are unaware of this, and even if we warn them, they tend to do it unintentionally.

The steel used in knives becomes very brittle and prone to chipping when it falls below a certain temperature. This is called low-temperature brittleness.

When a knife comes into contact with frozen food, it cools down and becomes brittle. As a result, when trying to force it through the hard, frozen material, a significant amount of stress is placed on the knife, making it more susceptible to damage.

In severe cases, the blade may chip as much as the size of a fingernail.

While small chips can be fixed at home, there is not much you can do about a chip the size of a fingernail.

If you do end up with a large chip, rather than hastily disposing of the knife, we recommend consulting with the store where you purchased it.

Although it is a shame to have to remove a large portion of the blade, most knives can be sharpened and used again, so don’t worry.

Chopping bones

Recently, it seems that more and more customers want to fillet fish with Gyuto or Sujihiki knives, possibly due to the advertising of a certain manufacturer.

In reality, it is possible to fillet fish with these knives, and many professionals in the seafood industry actually use Gyuto and other Western-style knives for this purpose. However, Gyuto and Sujihiki knives are originally designed for cutting vegetables, meat, and fish fillets, so they tend to have relatively thin blades.

As a result, these knives are not well-suited for tasks that involve heavy stress, such as chopping through bones.

There are many videos on YouTube and other social media platforms that show people skillfully filleting fish with Gyuto knives, but it’s important to remember that they are professionals in their field.

As skilled artisans who handle fish, they understand the structure of each fish, including the shape of the bones and the location of the joints, which enables them to fillet fish so smoothly.

If you want a single knife that can handle tasks like chopping through bones and filleting, a Deba knife is recommended.

While Western-style knives can be very easy to handle once you get used to them, applying strong impacts can cause the blade to warp significantly or even chip. Please be sure to fully understand this before using such knives.

Wash in dishwasher

We generally recommend hand washing knives.

Using a dishwasher for knives with wooden handles can cause damage to the handle. For those who insist on using a dishwasher, we recommend stainless steel integrated knives. However, we personally would prefer that you wash them thoroughly by hand.

The reasons for this recommendation are that dishwashers often do not completely remove dirt, and they can cause chipping of the blade. The first reason, that dirt is often not entirely removed, is particularly true for grease and small food particles. These may not be fully washed off and can dry and adhere to the knife.

Trying to rewash the knife once it has dried can be difficult and time-consuming. Additionally, drying the knife with hot air while dirt is still attached can cause rust, depending on the type of knife.

The second reason is that using a dishwasher can cause chipping of the blade. As you may know, dishwashers clean by using strong water pressure. In this process, the knife can often collide with other dishes, resulting in small chips on the blade.

Even if you have purchased a sharp knife, using a dishwasher can potentially dull the blade in just one day.

For these two reasons, we strongly recommend that you wash your knives by hand as soon as possible after use and keep them clean.

Summary

A good knife not only makes work easier when used correctly but also allows you to cut and portion ingredients more deliciously.

However, on the other hand, some knives are made very delicately, and using them incorrectly can not only damage the knife but also lead to severe injuries in the worst cases. We want our customers to enjoy using the high-quality knives they purchase comfortably and for a long time.

By following the precautions we introduced today, we believe that you will be able to use your knife in good condition for a longer period. If you have already been doing any of the things mentioned above, we hope you will be more careful from now on.