|For delivery by December 24th on in-stock items only|
|Type of shipping||Order date||Estimated Delivery Date|
|FREE Ground Delivery||Order by Thrusday, 12/18 by 2 p.m. EST||For delivery by 12/24 to MOST of the U.S. (Click to view map.)|
|2 Day Delivery **||Order by Monday, 12/22 by 2 p.m. EST||For delivery by 12/24 to EVERY state|
|Overnight Delivery **||Order by Tuesday, 12/23 by 2 p.m. EST||For delivery by 12/24 to EVERY state|
|** Extra shipping charges apply|
Proper maintenance of your japanese knives will ensure a lifetime of enjoyment. These tips will help keep your knives in top shape.
Keeping your Japanese knives spotless is just as important as sharpening them. Apply cleanser on a sponge or wet cloth to clean and polish. You may want to use a little brush on the joint area where the blade and handle are connected. Pour hot water on both sides of the sushi knife to disinfect it. do not use bleach. Use a clean dry cloth to wipe and dry it. For less frequently used knives, apply oil very thinly after the knives are sharpened, cleaned and dried. Wrap the knives individually with desiccant and paper towels or newspapers.
Sharpening Japanese knives professionally calls for three different grades of knife sharpening stones: rough grain (arato), medium grain (nakato) and superfine grain (shiageto). Rough grain is used for adjusting the angle of the edges and reforming the shapes. Medium grain is used for further shaping and sharpening the blades. This is the most frequently used stone. Superfine grain is used for eliminating fine scratches caused by medium grain stone and for obtaining a razor sharp edge. The surface of the stones will deteriorate over time.
The following instructions are a typical routine for sharpening knives with medium grain and superfine grain stones.