手入れ
Knife Care Guide
Everything you need to keep your Japanese knife performing at its best
New to Japanese knives? Start with our Knife Care 101 quick-start →
The Golden Rules
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Never put in the dishwasher
Heat, detergent, and jostling will damage the edge and handle
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Hand wash & dry immediately
Prevents rust, corrosion, and water stains on the blade
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Use wood or soft plastic cutting boards
Never glass, ceramic, marble, or metal, they destroy the edge instantly
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Never cut frozen food, bones, or hard items
Japanese blades are harder steel, exceptional sharpness but can chip on hard materials
🗄️
Store properly, knife guard, magnetic strip, or in-drawer tray
Loose in a drawer means chipped edges and potential injury
Daily Care Routine
1
💧
Rinse
Rinse with warm water immediately after each use
2
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Wash
Wash with mild dish soap and a soft sponge, no abrasive pads
3
🏜️
Dry
Dry completely with a clean towel, never air dry
Sharpening Guide
Signs Your Knife Needs Sharpening
▶Tomatoes crush instead of slice cleanly
▶Blade slips on onion skin
▶You need more pressure than usual
▶Herbs bruise rather than cut
Recommended Tool
Whetstone
1000/3000 grit combination stone, the gold standard for Japanese knives
Sharpening Angle
12-15° per side
Japanese knives use a sharper angle than Western knives (17-20° per side) for superior cutting
Frequency
Every 2-4 weeks
For typical home use, professional kitchens may need weekly sharpening
Honing vs Sharpening
Honing
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- What: Realigns the existing edge
- When: Weekly or before heavy use
- Tool: Ceramic honing rod
- ⚠️ Use ceramic, NOT steel rods
Sharpening
⚒️
- What: Removes metal to create a new edge
- When: Monthly or when honing no longer helps
- Tool: Whetstone (1000/3000 grit)
- Results in a factory-sharp edge
Storage Options
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Magnetic Knife Strip
RECOMMENDED
✓ Best for display & quick access
✓ Saves counter space
● Mount securely to wall
🛡️
Knife Guard / Sheath
GREAT FOR DRAWERS
✓ Protects edge in drawers
✓ Portable and affordable
● Ensure knife is dry before sheathing
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Knife Block
TRADITIONAL
✓ Good airflow around blades
✓ Classic countertop look
● Clean regularly to prevent bacteria
⚠️
Avoid
Loose in drawers (chips edges, dangerous) • Knife rolls for long-term storage (traps moisture)
Rust Prevention
For High-Carbon Steel Knives
🏜️
Dry Thoroughly
After every single use, especially near the handle where moisture collects
🫧
Apply Mineral Oil
A thin coat of food-safe mineral oil monthly creates a protective barrier
🎨
Embrace the Patina
The blue-grey patina on carbon steel is natural and actually protects against rust
✨
If Rust Appears
Use Bar Keeper's Friend or a paste of baking soda + water with a soft cloth
What NOT to Do
✕
Don't use glass cutting boards
Glass is harder than steel and will instantly dull or chip the edge
✕
Don't twist or pry with the blade
Japanese blades are thin and hard, lateral force can snap or chip them
✕
Don't scrape food with the sharp edge
Flip the knife and use the spine to sweep food off the board
✕
Don't leave soaking in water
Prolonged water exposure causes rust and can loosen the handle
✕
Don't store wet
Always dry completely before putting away, moisture trapped against metal causes corrosion
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Need a New Blade?
Explore our collection of hand-crafted Japanese knives, built to last a lifetime with proper care.
Shop All KnivesGoing deeper on storage: Japanese Knife Storage Solutions compares saya, magnetic strips, blocks and drawer inserts, and explains why loose in a drawer is how tips break.
Okami Blades, Japanese Steel, Precision Forged in Yangjiang
Further reading from the blog
