Item purchased will look different than item pictured due to variations in materials.
Ashi is a family business founded in Sakai Japan in 1948. The current president, Hiroshi Ashi is a master blacksmith and a nationally recognized Master Craftsman.
Shirogami #2 steel is revered for easily taking a very fine edge.
Ashi knives handles are either riveted wood scales or magnolia with buffalo horn.
Ashi knives are very thin and designed for precision.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.