Before First Use

Gently wash the blade with warm soapy water and dry immediately. Inspect the edge — your knife arrives razor-sharp and ready to use. We recommend using a cutting board made of wood or plastic to protect the edge.

Daily Care

Hand wash your knife immediately after use with warm soapy water. Never put Damascus steel in the dishwasher — the harsh detergents and jostling can damage the blade and handle. Dry thoroughly with a soft cloth to prevent water spots and corrosion.

Maintaining the Edge

Use a honing steel before or after each use to realign the edge — this keeps your knife sharp between sharpenings. Hold the steel vertically and draw the blade down at a 15-20 degree angle. Repeat 5-10 times on each side.

Sharpening

When honing no longer restores the edge (typically every 6-12 months with regular use), your knife needs sharpening. Use a quality whetstone (1000/3000 grit combination is ideal) or have it professionally sharpened. Always sharpen at the same angle as the original bevel.

Storage

Store your knife in a knife block, magnetic strip, or blade guard. Never store loose in a drawer where the edge can be damaged by contact with other utensils. Keep the blade dry and away from moisture to prevent corrosion.

Caring for the Handle

The olive wood handle benefits from occasional treatment with food-safe mineral oil. This keeps the wood hydrated and prevents cracking. Apply a small amount with a soft cloth and let it absorb overnight.

Dos and Don'ts

Do

Hand wash and dry immediately after use
Use a wooden or plastic cutting board
Hone the edge regularly to maintain sharpness
Store in a knife block or with a blade guard
Use the right knife for the job

Don't

Never put your knife in the dishwasher
Don't cut on glass, ceramic, or metal surfaces
Don't use the blade to scrape food off the board
Don't leave the knife soaking in water
Don't store loose in a drawer

Related Products

SEIDO 67-Layer Damascus Steel Chef's Knife

Hand-forged from 67 layers of high-carbon Damascus steel with a VG10 core. Ultra-sharp, balanced, and fitted with an olive wood octagonal handle.

Buy Now

SEIDO Professional Honing Steel — 20cm

64 HRC high-carbon steel honing rod for maintaining knife edges. Precision-honed ridges realign blades without removing excess metal. Non-slip G10 riveted handle.