Japanese cuisine is a refined art in which every gesture counts, and that starts with respect for your tools. Whether you're a professional chef or a passionate home cook, looking after your Japanese utensils is essential to preserving their quality, their longevity... and your pleasure in cooking. At Kozumi, we believe that every object has a soul. So here's our advice on how to look after your utensils with the right care, and prolong their life for as long as possible.

Japanese knives: sharp but delicate

The Japanese knives are an essential tool in the kitchen of any cookery enthusiast. Japanese cuisine. They are known for their precision and their sharp bladebut very fragile. 

To maintain these knives, it is important not to never put them in the dishwasher. They should be washed by hand immediately after use, using a mild detergent.warm water and a sponge. After washing, we recommend that you wipe them with a damp cloth. soft clothThis will prevent the blade from getting wet. For everyday use, it's best to store them in a sheath, a wooden block or on a magnetic support. To keep your knife sharp, we recommend that yousharpen your knife regularly. Don't wait until it stops cutting. You can sharpen your knife with a water stone (whestone) or a ceramic gun. 

To maintain the unique cutting edge of your Japanese knifeyou need to pay particular attention to the surface you are using. This is in direct contact with the knife blade and can easily damage it if it is not suitable. Glass, marble and other hard materials should be avoided. 

Another important point, use of these knives. There are different types of Japanese knife, each with its own specific use. These uses must be respected if they are to be cared for and preserved for as long as possible. 

Cutting boards 

It's easy to forget, but the maintenance of cutting boards is just as important as that of your knives. They play an important role in the longevity of your blades. Without proper maintenance, the chopping board accumulates bacteria and can even become deformed over time. 

The maintenance of your chopping boards depends on their thickness but also material that make it up.

At Kozumiwe offer cutting boards with a wooden core and soft surfaceThis allows them to remain rigid while protecting the knives.

These chopping boards are thick, so they can withstand high temperatures. So they can be put through the dishwasher and stored anywhere without fear of warping.

There are different ways to look after your chopping board, depending on the situation:

- Removing unpleasant odours wipe the board with a mixture of white vinegar and bicarbonate of soda before rinsing with cold water.

- Removing persistent tasks Spray the board with hydrogen peroxide and leave overnight before rinsing with soapy water.

- Bleaching rub half a lemon all over the board and leave for a few hours before rinsing with cold water.

Maekake: the traditional apron

Le maekake is the traditional Japanese apron. It is made from thick woven cotton and indigo dyed. When properly maintained, a maekake can last a lifetime and even be passed down from generation to generation. To do this, you need to follow a few rules to preserve its quality.

For the washwash your maekake by hand or machine, but only in the washing machine. low temperature. Its indigo dye can bleed if washed at high temperatures or with other clothes. For this, use a mild detergent and without bleaching agents and avoid using fabric softener to avoid altering its colour.

For the dryinggive priority to In the open air. Tumble-drying can cause your maekake to shrink and even weaken the fabric, which is known for its robustness. You must also be careful not to expose it to too much direct sunlight and to opt for shadeto preserve its bright colour.

If you want to iron your maekake, remember to return to avoid altering the design of your apron, especially if it's screen-printed. 

Taking care of your Japanese utensils is much more than a simple maintenance routine: it's a gesture of respect for craftsmanship, a commitment to sustainability, and a way of honouring Japanese culinary culture.

Whether it's your knives, your chopping boards, or even your maekake, every item deserves the care and attention it deserves to ensure it stays with you for years to come.

At Kozumi, we select utensils designed to last. By doing the right things and using the right products, you can extend their life... and your cooking pleasure.