Tojiro Shiro-ko Kasumi Yanagi 10.5 " (27cm ) - Right (30/cs) - Use and PrecautionsGeneral knife care tips and warningsCarbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if...
General knife care tips and warningsCarbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
Please always use sharpening stones to sharpen traditional Japanese knives. For more information different types of stones, please check our pages on
or sharpening tips
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Caution
Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.
