Dry the knife as soon as you have washed it, and please don't put it in the dishwasher.
Keep a dishcloth handy while cooking and wipe the blade before you set the knife down and forget about it.
If you don't cook often, or if you know your knife will be sitting unused for a while apply a thin coat of mineral or Tsubaki (Camellia) oil.
The blade is ground very thin so the knife should cut well for a long time, but over the course of its lifespan the edge will slowly be ground back, and as a result become thicker. This will slowly impact the knife's cutting performance, but the knife has been ground to allow you to thin the edge yourself which will restore its performance. If you want to thin your knife, but don't know how it's done, please don't hesitate to get in touch.
In the case that your knife handle is made of wood, a coat of oil every once in a while will restore its shine. I use Rubio Monocoat Plus 2C, but Tung oil, Danish oil, or even boiled linseed oil will work.
The takedown handle has been designed to make sharpening and thinning easier, but please take care to apply a thin coat of food grade silicone grease to the tang before reassembly to prevent water seeping into the handle and corroding the tang.
