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Japanese kitchen knives are prized for their sharpness, precision, and beauty—but they also require proper care, especially when it comes to rust. Unlike stainless steel knives, many traditional Japanese blades use high-carbon steel, which is more reactive to moisture and acidic ingredients. If you want your knife to stay sharp and rust-free for years, knowing how to care for it is essential.
Here’s everything you need to know to protect your knife and keep it performing like new.
1. Always Hand Wash—Never Use the Dishwasher
One of the quickest ways to ruin a Japanese knife is by putting it in the dishwasher. The heat, moisture, and harsh detergents can:
- Damage the blade’s steel structure
- Cause the edge to chip or dull
- Promote rust, especially on carbon steel
What to do instead:
Wash your knife by hand immediately after use using warm water and mild soap. Avoid abrasive sponges or scrubbers that could scratch the surface.
2. Dry Immediately and Thoroughly
Moisture is the number one enemy of high-carbon steel. Even a few minutes of sitting wet on the counter can lead to rust spots or staining.
Best practice:
- Use a clean, dry towel to wipe the blade completely dry after washing
- Don’t air-dry or leave it in a dish rack
- Pay special attention to the handle and where the blade meets the bolster or tang
3. Store Your Knife Properly
Storing your knife the wrong way can trap moisture against the blade and cause rust. Never leave it in the sink or loosely in a drawer.
Ideal storage options include:
- A magnetic knife strip (clean and dry wall-mounted option)
- A wooden knife block (make sure it’s clean and not damp)
- A saya (wooden sheath) or knife guard with a desiccant pack for added protection
4. Apply Protective Oil (for Carbon Steel Blades)
If your knife is made from traditional carbon steel (like White Steel or Blue Steel), consider applying a thin layer of food-safe oil after drying. This forms a protective barrier against moisture and oxidation.
Recommended oils:
- Camellia oil
- Mineral oil (food grade)
- Knife maintenance oil blends
Wipe on a few drops with a soft cloth—especially before storing for extended periods or in humid climates.
5. Avoid Cutting Acidic Foods Without Prompt Cleaning
Tomatoes, citrus fruits, onions, and vinegar-based ingredients can accelerate rusting and leave dark stains on the blade.
Tip:
If you do cut acidic ingredients, rinse and dry your knife immediately afterward. Don’t leave it sitting on the board or plate while you prep other ingredients.
6. Regularly Inspect and Maintain Your Knife
Even with perfect care, small spots of rust may appear over time. The key is to catch them early.
What to do if rust appears:
- Use a rust eraser or soft abrasive sponge to gently remove the spot
- Rinse, dry, and apply a light coat of oil
- Avoid using harsh steel wool or anything that could damage the finish
Final Thoughts
A Japanese knife is a fine instrument—beautiful and sharp, but also sensitive to neglect. By taking just a few extra minutes to care for your blade properly, you’ll preserve its sharpness, appearance, and performance for years to come.
Whether it’s a carbon steel classic or a modern SG2 blade, show your knife the respect it deserves—and it will reward you with every cut.
Discover our collection of handcrafted Japanese knives and maintenance tools [insert link], and give your blade the care it needs to thrive.