Owning a MAKO Japanese steel knife is an investment in precision, quality, and professional performance. Renowned for their exceptional sharpness and durability, these knives are engineered to deliver clean, precise cuts every time.

With any pro-level knife, proper care is essential to maintaining peak performance. A simple, regular maintenance routine will preserve the cutting edge and extend the lifespan of your MAKO knife, ensuring it remains a reliable tool in your kitchen for a lifetime.

To ensure your MAKO knife continues to perform at its peak, clean it thoroughly after every use. Hand wash with warm water, a soft dishcloth, and mild dish soap—steer clear of harsh chemicals or abrasive sponges. Avoid using a dishwasher, as high heat and potent detergents can compromise the handle and dull the blade. Dry your knife immediately to prevent water spots and maintain its pristine condition.

Storing your MAKO knife properly helps protect the blade from unnecessary wear and ensures it remains sharp and functional. You can store your knife safely in its original box, a knife block, or on a magnetic knife holder. Avoid leaving it to rattle around in a drawer; this can damage the blade and compromise safety.

The MAKO Precision Sharpener is engineered exclusively for your MAKO Knife and offers two essential functions in one tool.

Sharpening removes a thin layer of metal to create a fresh, razor-sharp edge—this is recommended every 7-8 uses.

Honing realigns the existing edge, maintaining its precision between sharpenings; professional chefs often hone their knives daily.

Using the MAKO Precision Sharpener ensures that you’re applying the correct process for your high-performance knife, avoiding damage that can occur when using unsuitable or inferior sharpeners.