How to care for MAKO Japanese steel knives

MAKO Japanese Steel Black 7″ Santoku Knife

How to care for your MAKO Japanese Steel Knives

Owning a MAKO Japanese steel knife is an investment in precision, quality and professional performance.

To keep your knife performing at its best, simple and consistent care is essential. With just a few easy habits, your MAKO knife will remain a reliable tool in your kitchen for a lifetime.

Knives can be sharpened using a traditional whetstone, however the following instructions are designed for use with the MAKO Precision Sharpener - the easiest way to maintain a sharp, consistent edge. Its guided system holds the correct angle, making sharpening fast, simple and reliable every time. See how simple it is with the steps below.

STEP-BY-STEP GUIDE

How To Hone Your Knife

Step 1 – Insert the knife into Slot 3 and pull towards you 5–6 times using moderate pressure.

Step 2 – Rinse with water and dry thoroughly with a soft cloth before use.

STEP-BY-STEP GUIDE

How To Sharpen Your Knife

Step 1 – Insert the knife into Slot 1, then Slot 2, pulling towards you 3–4 times per slot using moderate pressure.

Step 2 – For the final polish, use Slot 3 and pull towards you 3–4 times.

Step 3 – Rinse with water and dry thoroughly with a soft cloth before use.

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MAKO Japanese Steel Olive Green 8″ Chef Knife

How to clean your knife

After use, simply hand wash your knife with warm water and a mild dish soap.

Dry it straight away with a tea towel, this helps prevent water marks and keeps the blade looking its best.Avoid using harsh chemicals, abrasive sponges or dishwashers as they can compromise the handle and dull the blade.

MAKO Olive Green Japanese Steel Knife Set in the Kitchen

How to store your Knives

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.