Maintenance:
Your knife may come with a coating of food safe mineral oil to protect it for its journey. I recommend washing it off with soap and cold water before use.
Do not put the knife in the dishwasher! It will destroy the handle and may cause it to separate from the blade.
Use a proper cutting surface like wood or plastic. Cutting over aluminum foil is not recommended. Some edges can be brittle and chip. Use your best judgement.
Maintenance is rewarding
Handle
Apply a hardening oil like Tung, Teak, or Danish oil every 6 months for upkeep on maximum water resistance. You can also use a food safe wax or a mineral oil based product. I recommend Axe Wax. Do not use cooking oils to coat the handle, they can go rancid.
Carbon Steel
Carbon steel will rust if water or acidic foods are left on the blade. Wash and dry your knife when you are done using it. If Rust happens, grab some Scotch Bright (back of the sponge) or fine steel wool and buff off the red rust. After removing the rust a Black stain may be left behind. This is your patina. It will not effect your food. Your knife may turn blue when cutting citrus foods. This is normal. Touch it up as desired. For long term storage you can use a coat of food safe oil (Not cooking oil). I recommend mineral oil or food safe a wax. Axe wax is a good choice as well.
Sharpening:
I only recommend stone or ceramic rod sharpening. Other methods and machines remove far to much material and or destroy your fine edge. Youtube is where you can learn how to use a stone. Do not be afraid to try it. You can buy a descent combination stone on amazon at a low price. Use a ceramic Rod for daily use. Stones are only needed when a Rod doesn’t get you back to razor sharp.
If you have any questions feel free to contact me.
Sujihiki White #2 san mai
Honyaki Cleaver, Santoku, Kitchen Sword