Cleaning knife blade with Comet cleanser

http://www.youtube.com/user/aframestokyo#p/a/u/1/yLESpiD2lJs
http://www.youtube.com/user/aframestokyo#p/a/u/0/Io__NATwe8o

Most of Japanese chefs use Comet cleanser powder type or liquid type to remove stain and rust.

It does not work perfectly with just one time, but if we do it regularly, it works very well.

Putting on the blade on the cutting board, and make sure it is stable, and the blade edge is safe position, and pour Comet cleanser with sprinkle of water if you need it, and scrub the blade with thick soft dish washing sponge or thick towel.

Thick means preventing cut our fingers.

After scrub the one side of blade a couple minutes or some more, turning over and set the other side of knife blade on the cutting board, and make sure the blade is stable, and scrub the blade a couple minutes.

And then we can scrub the handle too, if we want it.

If the rust is worse, we can use rougher side of dish wash sponge too (blade might get scratches).

We should always be careful with the blade edge. The blade edge is always on the cutting board.

Next Shigefusa knives

We will get next Shigefusa knives:

Mioroshi Kitaeji 255mm blade with wood cover

Mioroshi Kasumi 210mm blade

Kiritsuke Kitaeji 210 mm blade with wood cover

Fish knife Kasumi 180mm blackish finish blade


in a couple weeks.

If you are interested in above Shigefusa Knives, please contact to the website mail address.

Thank you.

Three of Shigefusa knives are coming in!

http://yhst-27988581933240.stores.yahoo.net/shigefusa-mioroshi-240mm-kitaeji-blade-kn240.html
http://yhst-27988581933240.stores.yahoo.net/shigefusa-wagyuto-240mm-kasumi-blade-kn240.html

Shigefusa Knives are on the way!

Shigefusa Mioroshi Deba Kitaeji 255mm, Kasumi Deba 165mm, and Wagyuto Kasumi 240mm are on my way.

They will be here in Hawaii in a couple days.

If you are interested in those knives, please contact at aframestokyo@yahoo.com