Japanese Knife Care

Japanese Knife Care

Prevent rust & chipping　ー　wash,dry,storage

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Daily Care

High-quality knives deserve proper care. Even the finest blades can rust without daily maintenance—learn how to protect your knife and preserve its lasting sharpness.

How to Care Stainless Steel knives

  • Wash the knife immediately after use; do not leave it wet or unwashed.
  • After washing, dry the blade thoroughly with a soft cloth or paper towel before storing.
  • Use mild dish soap and a soft sponge; avoid abrasive pads or scrubbers.

How to Care Carbon Steel knives

  • Wash the knife immediately after use; leaving it unwashed after cutting can cause it to rust quickly.
  • For carbon steel knives, we recommend wiping off any moisture immediately and then applying a thin layer of cooking oil to the surface.
  • Even a small amount of moisture left on the blade can cause rust within minutes, so extra caution is required.

General Knife Care: Tips & Warnings

  • Do not wash knives in the dishwasher.
  • Stain-resistant does not mean stainless.
  • Improper care may cause rusting or chipping.
  • Always wipe the knife dry after use to prevent rust.
  • Avoid using honing steels or electric sharpeners, as they may chip the edge.
  • We recommend using a whetstone for sharpening.

How to Store Knives When Not in Use for Extended Periods

  • If you don’t plan to use a knife for an extended period, keeping it in a block may cause rust to form unnoticed.
  • Before storing, follow the rust-prevention steps above, then wrap the blade in newspaper.
  • Newspaper absorbs moisture, and its ink oils help protect the blade from rust.

In case of rust

  • If possible, remove rust by sharpening the blade with a whetstone.
  • If a sponge cannot remove it, apply a small amount of powder cleanser and rub gently.
  • You can also use a rust eraser for knife.

Light surface rust is not harmful to the human body, but for optimal knife performance and longevity, we recommend removing it.

FAQ

Are Japanese knives dishwasher-safe?
No. We recommend hand-washing only. Dishwashers can damage both the blade and the handle, and may cause rust or edge chipping. Always wash and dry your knife immediately after use.
What cutting boards are best to protect the edge?
Use a soft wooden or synthetic rubber cutting board. Hard surfaces like glass or marble will dull or chip the edge quickly.
Also, avoid thin cutting mats or sheet-style boards, as the hard surface underneath can cause the blade to chip easily.
How often should I sharpen or maintain the edge?
It depends on how often you cook, but generally every few months for regular home use. If the knife no longer slices smoothly, it’s time to sharpen with a whetstone. Regular honing is not recommended for single-bevel knives.
How should I store knives safely at home?
Store your knives in a wooden block, magnetic strip, or knife sheath to protect the edge and prevent accidents. Avoid keeping them loose in a drawer, as this can dull or damage the blade.

Care Checklist

  • Wash promptly using dish soap and a soft sponge.
  • Wipe the knife completely dry; never leave any moisture on the blade.
  • Do not use a dishwasher.
  • For carbon steel or long-term storage: lightly coat the blade with olive oil or knife oil.