To maintain the oil coating, it is best to wash it with lukewarm water.
However, if there is significant dirt or residue, using detergent is fine. If the oil coating is removed, re-season the pan before use.

It depends on how frequently you use it, but you should sharpen it whenever you feel the cutting performance has declined.

There are three main types of whetstones: coarse, medium, and finishing.
A medium whetstone is sufficient for regular maintenance.
For enhanced sharpness, use a finishing whetstone after the medium one.
If your knife has significant chipping, use a coarse whetstone.

Since wooden steamers are sensitive to moisture, store them in a well-ventilated area or wrap them in newspaper to prevent dampness.

Choose based on your intended use:

Chef’s Knife (Gyuto, Santoku): Versatile for various cutting tasks.
Paring Knife: Ideal for precision work like peeling fruits and vegetables.
Deba Knife: Thick-bladed, great for filleting fish.
Yanagiba Knife: Long-bladed, perfect for slicing sashimi.

For more details, refer to the product selection guide on each page.

Stainless steel is rust-resistant and easy to maintain, while carbon steel retains sharpness longer.
Choose based on your preference for maintenance and sharpness.

It is best to avoid using bleach as it may leave residues that could transfer to food.
Instead, rub the board with a cut lemon to naturally disinfect and deodorize it.

Seasoning is necessary to prevent food from sticking.
While nitrided iron frying pans can be used as is, seasoning will further enhance usability.

Do not leave food in the pan for extended periods after cooking, as salt can cause corrosion.
To prolong its lifespan, transfer food to a plate or container and wash the pan promptly.