How to Care for a Japanese Knife
A Japanese knife rewards a little care. The hard, thin steel that makes it cut so well also means it should be treated more gently than a heavy Western knife: hand washed, kept off bone, and sharpened on a whetstone. Follow these simple habits and a good knife will perform for years.
Washing, drying and oiling
Hand wash the blade with warm water and mild soap straight after use, and dry it immediately. Never leave it wet or put it in the dishwasher, where the heat, detergent and knocks damage the edge and handle.
Carbon-steel blades should also get a light wipe of food-safe oil before storage to prevent rust; they naturally form a patina over time, which is normal and even helps protect the steel.
Cutting surfaces and sharpening
Keep the knife off bone, frozen food and hard squash, which can chip the fine edge, and use a wooden or soft plastic board rather than glass or stone, which dulls it quickly.
Sharpen the edge on a whetstone as soon as it starts to slow, little and often, rather than waiting until it is dull. Store the knife in a saya sheath, on a magnetic rack or in a block rather than loose in a drawer, where the edge knocks against other tools.
Knife care FAQ
How do you care for a Japanese knife?
Hand wash and dry it immediately, keep it off bone and frozen food, sharpen it on a whetstone, and store it in a saya or on a rack. Wipe and lightly oil carbon-steel blades to prevent rust.
Can you put a Japanese knife in the dishwasher?
No. The heat, harsh detergent and knocks damage the hard, thin edge and can crack the handle. Always hand wash and dry a Japanese knife.
How do you stop a carbon steel knife from rusting?
Dry it immediately after washing and wipe on a light coat of food-safe oil before storage. A natural patina will form over time, which actually helps protect the steel.
Shop knife care and whetstones
Keep your knives at their best with the right care products, stones and saya. Explore knife care at Knives and Stones.