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Care & Use

Congratulations on the purchase of your Ginsu® cutlery set! We recommend that you thoroughly wash your Ginsu Cutlery prior to use. For best results, identify the blade style of your Ginsu knife set:


Ginsu DishwasherSAFE cutlery is clearly identified by the DishwasherSAFE logo on the blade.

To ensure best cleaning results, place knives in the dishwasher silverware basket with blade point facing down. Larger knives that do not fit in the silverware basket should be placed flat or blade-edge down on top dishwasher rack. Kitchen shears should be placed blades open and points down in the silverware basket or flat on the top rack.

Normal wash and heated dry cycle recommended, promptly remove and towel dry any remaining moisture.

You can always hand wash Ginsu DishwasherSAFE knives as outlined next.

Hand wash

Most cutlery, including Ginsu knives that do not say DishwasherSAFE on the blade, is not suitable for the dishwasher.

The harsh dishwasher environment can prematurely stain and pit blades not formulated for automatic dishwasher cycles and detergents.

We recommend hand washing by thoroughly cleaning in hot water using a mild soap or detergent. Rinse in clean, hot water and towel dry immediately.


All Ginsu blades are made from high carbon, superior quality stainless steel. While all stainless steel resists stains, it is not completely stain or rust proof. Do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This might cause staining to occur. Should the blade show signs of staining, use a non-abrasive metal polish to remove the stain.

All Ginsu® cutlery, with the exception of Santoku knives, features our proprietary Symmetric Edge Technology™ to ensure a lifetime of use without the need of sharpening. The Ginsu serrated edge should never be sharpened.

The Santoku knife requires periodic maintenance to retain the fine edge. We recommend the use of a honing rod to maintain the Santoku knife fine edge. Sharpening should be done only if the knife edge cannot be brought back to a sharp state with a honing rod. A professional sharpening service or a fine grit whet stone should be used for best results.


Doing so will void warranty.


These fine cutting tools are extremely sharp. Use extreme caution to protect against injury.

Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool.

Never handle a knife by the blade. Be sure to keep sharp edges away from you when laying knife down.

Never attempt to catch a falling knife.


Our cutlery is designed for food preparation. Always hold the knife firmly by the handle and cut away from your body and use a wood or poly cutting board.

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