The Okinawan Steel ONE is a high carbon steel knife. Over time the foods you prepare with it will patina the steel uniquely. No two patinas are exactly the same.
Additionally, how you care for the ONE also has the potential to affect the patina or in some cases accelerate its formation.
HIGH CARBON STEEL WILL RUST IF LEFT WET
After use, clean the knife with a soft cloth or soft sponge and then wipe it completely dry. High carbon steel will rust if left wet.
We also recommend oiling your knife with vegetable oil occasionally. All you need to do is put a few drops on the steel and spread it evenly and wipe the excess off with a paper towel or cloth. Be careful not to cut yourself. You can do this as frequently as you want or even after every use.
DO NOT PUT YOUR KNIFE IN THE DISHWASHER
This knife also has the option of coming in clean natural colored steel or etched steel. Etched steel helps with corrosion resistance. Over time this color will fade and be replaced by the patina. How you care for this knife will determine how quickly this occurs.
If you are storing your knife for a long period of time it is recommended that you apply a light coating of vegetable oil on the blade to prevent moisture from oxidizing the steel.
If you notice your blade needs sharpening first start by honing your knife gently with sharpening steel or a leather strop with or without honing compound. If your knife is still not up to your cutting standards the cutting edge may be resharpened either by yourself or a professional. The cutting edge bevel angle is 16 degrees. This knife should be resharpened with oil or water stones.