FAQ
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Where is your store?
King Tak Hong, G/F, 128 Queen's Road East, Wan Chai, Hong Kong
What are your business hours?
Monday to Saturday 0930 to 1900 Hong Kong Time (GMT+8). We will try our best to answer inquries outside of business hours.
Product dimensions
Dimensions are measured from a random sample. Although we try to be as accurate as possible, handcrafted products are subject to differ from one to another, batch to batch.
What can't I cut with the knife?
Japanese knives are typically ground very thin behind the edge to maximize sharpness. Cutting through bones or applying prying motions can easily damage the blade. For cutting bones, use a bone chopper; for opening cans, use a can opener.
How should I clean my knife?
Always hand wash your knife with warm water and mild dish soap immediately after use. Dry it thoroughly with a soft cloth. Never put your knife in the dishwasher, as the harsh detergents and high heat can damage the blade and handle.
How often should I sharpen my knife?
It depends on the usage volume. For regular home use, sharpen your knife every 3-6 months. Professional chefs may sharpen weekly. Between sharpenings, use a honing steel before each use to maintain the edge alignment.
What's the difference between honing and sharpening?
Honing realigns the blade's edge without removing material, while sharpening removes metal to create a new edge. Hone regularly (even daily), but sharpen only when the blade becomes dull.
How should I store my knife?
Store knives in a knife block, on a magnetic strip, or in blade guards. Never store them loose in a drawer, as this can damage the blade and is dangerous. Keep them in a dry environment to prevent rust.
Can I use my Japanese knife on a glass or marble cutting board?
No. Always use wooden or soft plastic cutting boards. Hard surfaces like glass, marble, or ceramic will quickly dull and can chip your blade, especially on traditional Japanese knives with harder steel.
What should I do if my knife develops rust spots?
For carbon steel knives, light surface rust is normal. Gently remove it with a rust eraser or fine polishing compound. Prevent rust by keeping the blade dry and applying a thin coat of food-safe mineral oil after cleaning.
Is it normal for my knife to develop a patina?
Yes, especially on carbon steel blades. A patina is a natural protective layer that develops over time and actually helps prevent rust. Many knife enthusiasts appreciate the unique character it adds.
How do I maintain the handle?
For wooden handles, occasionally apply food-safe mineral oil or beeswax to prevent drying and cracking. Avoid soaking the handle in water. For synthetic handles, simply wipe clean and dry.
When should I seek professional sharpening?
If you're uncomfortable sharpening yourself, have significant chips or damage, or want to restore the factory edge, seek a professional knife sharpener who specializes in premium blades.
Can I use my knife right out of the box?
Yes, our knives come sharp and ready to use. However, we recommend washing and drying it first to remove any manufacturing residue.