Your first week with a Japanese gyuto
Habits
- Cut on softer boards (wood, soft plastic) — not glass or stone.
- Don't twist or pry in bones or frozen food; a harder edge can chip.
- Hone lightly, then sharpen on a stone when honing stops working. See Grit & Edge.
- Wash and dry by hand promptly.
General care guidance; follow the maker's instructions.