Care Instructions for Ken Fuyuki Serbian Chef's Knife


Ken Fuyuki Serbian Chef's Knife


The Ken Fuyuki Handmade Multipurpose Serbian Chef's Knife with Vintage Wood Handle is made of high-carbon Serbian Sarschach steel. So, the care instructions for this knife are very different from those of normal stainless steel knives. They are similar to those of a cast iron skillet.


We are listing the care instructions below for your reference. If you have further queries, please feel free to write to us at or send us a message using the 'Message Us' button at the bottom of this page.


Care Instructions:

  • You can use light soapy water to wash the blade but make sure that you dry it off immediately as it is a high carbon steel blade.
  • Dry the blade with a cloth after every use and do not let water/liquids stay on the blade for prolonged periods of time.
  • Do not wash the blade in a dish washer.
  • Do not air dry the blade; instead, use a cloth to wipe it dry.
  • Before storage, put on a few drops of edible oil (e.g, olive oil) on both sides of the blade and spread it across.
  • Over time, a natural patina will be formed that will protect the blade.
  • We recommend using a traditional whetstone at a 15-degrees angle to sharpen the blade.