How to Clean & Care for Your Japanese Knife

Japanese knives are crafted from high-quality steel and can maintain exceptional sharpness for years if properly cared for. Follow these steps to keep your knife in peak condition:

1. Hand Wash Only

• Always wash your knife by hand immediately after use with warm water and mild dish soap.

• Avoid soaking your knife for long periods and never put it in the dishwasher, as harsh detergents and high heat can damage the steel and handle.

 

2. Use a Soft Cloth or Sponge

• Gently clean the blade with a soft cloth or non-abrasive sponge.

• Avoid steel wool or abrasive scrubbers that can scratch and dull the blade.

 

3. Dry Immediately

• After washing, dry your knife thoroughly with a clean towel.

• Storing a wet knife can cause rust or corrosion, especially on high-carbon steel blades.

 

4. Proper Storage

• Store your knife in a knife block, magnetic strip, or protective sheath.

• Avoid tossing it in a drawer where it can knock against other utensils, which can chip or dull the edge.

 

5. Regular Honing

• Use a honing rod to realign the edge of your knife regularly.

• Honing does not sharpen the blade but keeps it straight and precise between sharpening sessions.

 

6. Sharpen When Needed

• Even the best Japanese steel will eventually need sharpening.

• Use a whetstone for the best results and maintain the correct angle (typically 15°–20° for Japanese knives).

• Avoid pull-through sharpeners, which can remove too much steel and reduce the knife’s lifespan.

 

7. Avoid Hard Surfaces

• Cut only on wood or plastic cutting boards.

• Avoid glass, stone, or metal surfaces, as they can quickly dull or chip your blade.