NEVER PUT IN THE DISHWASHER! The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
Due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
Do not leave wet on the bench or the knife may rust. Dry thoroughly after hand washing and do not store unless fully dry. Use a paper towel to dry the blade. Store away from humidity.
Do not cut through bones, frozen foods, coconuts or extremely dense items unless using a cleaver.
Avoid acidic foods is possible as they promote rust. If you do cut acidic foods rinse your knife under running water directly after use.
Foods such as onions, garlic, chives, artichokes and cabbage encourage a black patina. If you do cut these items and want to prevent the patina, rinse your knife under running water directly after use.

SHARPENING AND MAINTENANCE - WESTERN BEVELS

Use Japanese waterstones to sharpen your knife, never on a hot grinder or belt sander.
A ceramic honing rod can be used lightly in between sharpening on stones. Do not use a diamond or rough steel.
DO NOT use a pull through sharpener of any description.
We recommend a protective layer of camellia oil or Tsubaki oil to exposed carbon steel edge after use. Apply after washing and drying.
Any rust should be removed immediately so it doesn't spread. Use rust cleaner for light rust or rust eraser or fine grit sandpaper for heavier rust.