Knife Care

A good knife doesn’t ask for much. A quick rinse after use, a towel to dry it, and a spot in the block instead of a drawer will keep your Asiro sharp and looking good for years.

The one habit worth building: wash it by hand rather than in the dishwasher. Everything else is just normal kitchen sense.

If you ever want to bring the edge back to its best, a few passes on a honing rod before cooking does the trick. No special tools required.