FAQ
General
Which products are dishwasher safe?
Very few, honestly, and we think that's a fair trade for the quality of materials we stock. As a general guide: fully stainless steel items with no cutting edge or wooden components are fine. Borosilicate glass (Kinto) tolerates the dishwasher. Everything else, including knives, wooden boards, carbon steel pans, ceramics, earthenware, copper, and soda-lime glassware, is better washed by hand. Japanese care philosophy treats hand washing not as an inconvenience but as a small moment of attention that keeps beautiful objects beautiful.
Knives & carbon steel
Can I put my Japanese knife in the dishwasher?
No, and this applies to all knives, not just Japanese ones. The combination of heat, harsh detergent, and prolonged moisture will damage the edge, corrode the steel and rivets, and deteriorate wooden handles. Wash by hand with a little warm water and mild detergent, dry immediately, and store with the edge protected and your knife will stay sharp and beautiful for years.
My carbon steel knife has discoloured. Is something wrong?
No. Discolouration on a carbon steel blade is a natural patina that forms through contact with food and moisture. It's harmless, and actually protects the steel over time. The blade may turn grey, blue, or mottled: every knife develops its own character. Rust is not the same as patina. If your knives has developed rust spots, please refer to the next topic.
My knife has developed rust spots. What do I do?
Light surface rust can be removed at home with a rust sabitoru eraser. Work along the grain of the steel, rinse, and dry thoroughly. For more stubborn rust or pitting, we offer a rust removal service. Just drop the knife off or get in touch via the contact form.
I bought a knife with a dark, rough-looking finish. What is it?
This is a kurouchi finish: the original forge scale left on the blade after forging, rather than being ground away. It's a traditional finish that offers some additional protection to the steel. Over time and with use, the kurouchi will wear, which is normal. If you'd like the finish restored, we offer a kurouchi restoration service. Just mention it when you drop your knife off for sharpening and we'll discuss what's involved and the cost.
What's the difference between carbon steel and stainless steel knives?
Carbon steel is harder, takes a sharper edge, and is easier to resharpen, but it reacts to moisture and acidic foods, which means it requires more attentive care. Stainless steel is more forgiving and resistant to corrosion, but generally doesn't reach quite the same level of sharpness or ease of sharpening. Most serious cooks are happy to look after a carbon steel knife in exchange for what it offers at the cutting board.
Cutting boards
How do I care for a spruce cutting board?
The traditional Japanese approach is splash and go: rinse the board before use so that the surface fibres swell and the wood absorbs less during food preparation. After use, wash with warm water and a mild detergent, wipe it down, and stand it upright to air dry. Avoid soaking it in water or leaving it lying flat while wet, as this invites warping. Keep it away from direct heat sources and dishwashers.
The natural antibacterial properties of the wood, combined with washing with a mild detergent, are sufficient for everyday hygiene.
If you'd like to condition the wood, food-grade mineral oil works well. Apply it generously to all sides, leave it to soak in overnight, and wipe off any excess.
Can I put my wooden cutting board in the dishwasher?
No. The heat and prolonged exposure to water will cause it to crack, warp, and split.
My cutting board has warped. What do I do?
Soak the concave side briefly with a damp cloth, then place it concave-side down on a flat surface with some weight on top and leave it overnight. This often restores it. To prevent it happening again, always dry the board standing upright so both sides dry evenly.
Ceramics, earthenware & porcelain
Can I put my ceramics in the dishwasher?
We recommend against it for almost everything in the range. Earthenware, unglazed ceramics, and porcelain will all lose their character over time in the dishwasher: glazes dull, surfaces become rough, and delicate pieces may crack. Hand washing with warm water and a soft cloth takes seconds and keeps them looking their best.
My donabe has developed fine cracks in the glaze. Is it still safe?
Yes. Fine crazing is completely normal in donabe pots and most earthenware: it's a natural result of the clay and glaze expanding and contracting at slightly different rates over time. It doesn't affect safety or performance.
How do I season a new donabe pot?
Before using your donabe for the first time, season it using the rice porridge method: fill the pot to about 80% with water, add a small amount of cooked rice, and simmer on a low heat for around 20 to 30 minutes. Allow it to cool completely in the pot, then rinse and dry. This seals the pores of the clay and significantly extends the life of the pot. Your donabe will come with Japanese instructions describing this process.
Glassware
Why did my glass crack when I poured hot water into it?
This is almost always a question of which type of glass it is. Borosilicate glass (like the Kinto range) is engineered to withstand sudden temperature changes and is suitable for hot liquids. Soda-lime glass is not, and will crack under thermal shock. If you're unsure which type you have, check the product page or feel free to ask us.
Can glassware go in the dishwasher?
Borosilicate glass generally tolerates the dishwasher well. For soda-lime glass we'd recommend handwashing, as repeated dishwasher cycles gradually dull the surface and alter the appearance.
Carbon steel & cast iron cookware
How do I season a new carbon steel pan?
New carbon steel pans come with a protective factory coating that needs to be burned off before first use. Place the pan on a high flame until it discolours and any coating burns away. Once it has cooled, rinse, dry thoroughly, and rub a very thin layer of oil over the entire surface. Heat again until the oil just begins to smoke, then wipe off any excess and allow to cool. Repeat the oil-and-heat step a few times to build up a base seasoning. The pan will darken over time: this is the seasoning developing, and it's a good sign.
Can I use soap on my carbon steel pan?
A small amount of mild dish soap occasionally won't ruin a well-seasoned pan, but it's not always necessary and is best avoided as routine. Hot water and a stiff brush are enough for everyday cleaning. Always dry the pan completely after washing: a quick pass over a low flame is the most reliable way. If your pan looks a bit dry, wipe with a little oil before storing.
My pan has developed rust. Is it ruined?
No. Scrub the rust off with a rough cloth or fine steel wool, rinse, dry, and re-season as described above. A rusty pan is not a dead pan.
Teaware
Can I use my kyusu for any type of tea?
In principle yes, but if your kyusu is made from unglazed Tokoname clay or a porous material like igayaki, it will absorb the flavour and tannins of whatever tea you brew in it. Over time this creates a seasoned interior that enhances future brews, but it means mixing very different teas is not ideal.
How do I care for porous teapots and matcha bowls?
Unglazed or partially glazed pieces like igayaki teapots and Tokoname kyusu should never be washed with soap, as the clay absorbs it and will affect the flavour of your tea. Rinse with hot water only and allow to air dry completely after each use. Over time, the interior develops a seasoning from the tannins in tea, which actually improves flavour. If residue builds up, a rinse with boiling water and a soft brush is sufficient. Never leave standing water in the pot.
Hagiyaki matcha bowls are intentionally porous and are traditionally not seasoned before use. The matcha gradually seals the pores over time, and the characteristic darkened crack lines that develop are considered part of the bowl's beauty: a record of its use.