News — knife care

A high-quality Japanese knife, like your Ginsu Katana, is more than a kitchen tool — it’s an extension of your hand, your craft, and your care for the meal. Treat it right, and it will serve you with precision for years to come. The first rule? Never put your knife in the dishwasher. Harsh detergents, high heat, and contact with other utensils can dull or damage the blade. Always hand-wash with mild soap and warm water, then dry immediately with a soft towel. Use a proper cutting surface — wood or soft plastic boards are ideal. Glass, marble, or ceramic...

In the quest for excellence, the chopping surface plays a crucial role in preserving the integrity of your Ginsu Katana blades.