How to Maintain Your Japanese Knives: Expert Care & Maintenance Guide
Japanese kitchen knives aren’t just tools—they’re heirlooms of precision and tradition, designed to elevate your cooking experience.
But these masterpieces need care to keep their edge and resist rust.
Let’s talk about the best ways to maintain your knives so they stay sharp, shiny, and ready to perform for years to come.
Why Does Rust Happen?
Rust is a common concern among knife owners, and understanding the causes can help you prevent it. At its core, rust happens when moisture and metal interact.
For carbon steel knives, the risk is high because they’re very reactive. Stainless steel knives resist rust better, but they’re not invincible.
If you don’t clean and dry them properly, even these knives can develop rust spots, especially after cutting salty or acidic foods.
The key takeaway? Moisture is your knife’s worst enemy. That’s why drying it thoroughly is the single most important habit you can adopt.
But there’s more to it than just drying—let me walk you through the essentials.
Daily Japanese Knife Care
Taking care of your knife might feel straightforward, but it’s the key to keeping it sharp and reliable. After using it, make a habit of rinsing it right away with warm water and a bit of gentle dish soap. Don’t let it sit in the sink or let food bits dry on the blade—those are just recipes for unnecessary hassle down the line.
Once clean, dry the blade thoroughly with a soft, absorbent cloth. Don’t stop at a quick wipe; make sure every last bit of moisture is gone. Trust me, this small extra effort makes a big difference, especially with carbon steel blades.
For storage, avoid damp areas like the sink cabinet. A knife block or magnetic strip in a dry, well-ventilated spot works much better.
Preparing Your Knife for Long-Term Storage
If you use your knives every day, just make sure they’re completely dry after cleaning—that’s usually all it takes to keep rust at bay.
But if you know you won’t be reaching for a knife anytime soon, it’s a good idea to take a few extra precautions.
- First, ensure the blade is completely dry—not even a speck of moisture should remain. Then, apply a light coat of protective oil. Camellia oil is my go-to, but sewing machine oil works too. Food-grade oils like salad oil are okay, but they tend to oxidize and can leave a sticky residue over time, so I wouldn’t recommend them for long storage.
- After oiling, wrap the blade in anti-rust paper if you have it. If not, newspaper works surprisingly well because its ink contains rust-inhibiting properties.
- Finally, store your knife in a dry place where humidity won’t reach it.
Combining these steps gives you peace of mind, knowing your knife will be in perfect condition when you need it again.
Why Material Matters
When it comes to knife care, the material of the blade plays a huge role.
-
Carbon steel knives are incredibly sharp and precise but require more vigilance because they rust easily.
- Stainless steel, on the other hand, offers more convenience with its rust resistance, but don’t get complacent.
I’ve seen plenty of stainless steel knives develop rust when neglected, particularly after exposure to salty or acidic foods. The damage can even result in pitting, a form of rust that’s almost impossible to repair.
So, no matter what type of blade you own, daily care is essential.
More info about Japanese Kitchen Knives steels here
Choosing the Right Chopping Board
Believe it or not, your chopping board plays a part in knife maintenance too.
Wooden boards, especially solid wood, are ideal because they’re gentle on the blade. Plastic boards are another option, but stick to high-quality, non-slip ones—avoid hard plastics that can wear down your knife over time.
And whatever you do, stay away from glass boards. They might look stylish, but they’re notorious for chipping knife edges.
Check our collection of Solid Hinoki Wood Chopping Boards here
Final Tips for Preventing Rust
Let me share a few final tips that can make all the difference:
-
Always clean your knife as soon as you’re done using it.
The longer you wait, the harder it is to remove residue, and the greater the risk of rust. -
Dry your knife thoroughly.
Don’t rush this step. Even a small amount of lingering moisture can lead to problems. -
Store your knife wisely.
Humidity is the enemy, so find a dry, ventilated spot.
For longer storage, remember the steps: dry, oil, wrap, and store in a safe place. It’s a simple routine that pays off in the long run.
Bringing It All Together
Caring for a Japanese knife isn’t just about maintenance; it’s about respecting the craftsmanship and tradition that went into creating it.
With just a bit of effort, you can ensure your knife remains a joy to use and a testament to its maker’s skill.
If you have questions or want to learn more, feel free to reach out. We’re here to help you get the most out of your knives. Thanks for reading, and happy cooking!
Japanese Knife Care Q&A
Quick answers to the most common questions on cleaning, drying, sharpening, rust prevention, storage, and everyday use of Japanese kitchen knives.
How do I prevent rust on my Japanese knives?
Wash promptly with warm water and mild dish soap, then dry completely with a soft cloth. Keep knives out of damp areas and store in a dry, ventilated spot. For longer breaks, apply a thin coat of camellia oil and wrap in anti-rust or newspaper paper.
What should I do if I see rust spots?
Address them early. Use a rust eraser or a fine non-abrasive polishing compound with gentle strokes along the blade. Rinse, dry thoroughly, and add a light oil coat if the knife will be stored. Avoid steel wool that can scratch and worsen corrosion.
Is patina the same as rust on carbon steel?
No. Patina is a natural darkening that forms a protective layer and is generally harmless. Red or orange flaky areas indicate active rust that should be removed. Maintain cleanliness and thorough drying to encourage stable patina, not rust.
Can I put Japanese knives in the dishwasher?
No. Heat, moisture, and detergents can damage the edge and handle, and promote corrosion. Hand-wash immediately after use, dry carefully, and store safely.
How often should I sharpen, and what angle should I use?
Frequency depends on use. Many home cooks sharpen on a whetstone every 1–3 months and hone lightly between sessions. Typical angles are ~12–15° per side for many Japanese profiles. Follow the maker’s guidance when available.
What is the best cutting board for my knives?
Use end-grain or soft solid wood boards such as hinoki or other gentle timbers. Quality plastic is acceptable if not overly hard. Avoid glass, stone, and very hard plastics that dull or chip edges.
How should I store my knives safely?
Use a dry knife block, magnetic strip, or fitted saya/sheath. Keep blades away from other utensils to protect the edge and prevent moisture traps. For long-term storage, dry, oil, wrap, and place in a low-humidity area.
Do stainless steel knives need special care?
Yes. Stainless is more resistant, not immune. Rinse after cutting salty or acidic foods, dry fully, and avoid soaking. Surface pitting can occur if neglected, so follow the same daily care as with carbon steel.
