Daily Care of Japanese Knives

1. Washing

Hand wash with a mild detergent to avoid rust and corrosion. Hand wash your knives with a mild detergent to prevent rust and corrosion. Knives, especially those made of steel, are very prone to rust, and the salt and acid in food can accelerate this process. It's crucial to wash both the blade and the handle immediately after use. Thoroughly clean them using a mild detergent, and when rinsing, pour relatively hot water over both the blade and handle. The heat from the hot water helps evaporate moisture quickly, making the knife more hygienic as it dries faster.

Avoid using a dishwasher or dryer. These can not only increase the risk of rusting but also cause the blade to chip or the handle to be damaged due to collisions with other dishes or the basket. Additionally, avoid using bleach—even with stainless steel knives—as it can lead to rusting and damage to the handle.

2. Drying

Moisture is the worst enemy of knives. Even stainless steel knives, which are resistant to rust, are primarily composed of steel and are not completely "rustproof." Therefore, after washing, it is crucial to dry knives immediately. Wipe them dry with a dry cloth right after washing. As mentioned in the "Cleaning" section, pouring hot water over the knives can help the water evaporate faster due to the heat, thus enhancing quick drying.

Avoid leaving knives in the draining basket for long periods after washing, as they may contact other dishes or the basket itself, risking damage or rust due to moisture. Additionally, while heat helps remove water, it is strictly forbidden to dry the blade over an open flame, as this can cause damage to the knife.

3. Fire Resistance

Fire can significantly impair the sharpness of a knife. It is important to keep knives away from temperatures above boiling water. The iron that composes the knife is sensitive to high temperatures. Pouring hot water over it to quickly remove moisture is safe, but exposing it to an open flame is not advisable due to the difference in temperature ranges. While the temperature of boiling water never exceeds 100°C, a direct gas flame can exceed 1000°C, and in some cases, may approach 2000°C. Exposing a knife to such high temperatures can damage it, causing it to lose hardness and significantly reducing its sharpness. The tolerance for high temperatures varies depending on the steel and manufacturing process, but in general, knives should be kept away from temperatures above boiling water. For tasks like cutting creamy products such as cakes, where the knife may need to be heated, it should only be briefly dipped in boiling water and never heated over an open flame.

4. Storage

The fundamental rule for storing knives is to keep them indoors, away from water. While stainless steel knives, similar to pots and pans, are less susceptible to rust when stored in a well-ventilated area, steel knives require more rigorous care.

After use, thoroughly dry the knife, apply a thin layer of oxidation-resistant oil, such as camellia oil, and rub it in with a dry cloth to prevent rusting. Although it is common to store knives in a kitchen knife holder under the sink, this is not recommended due to the high humidity typically found there.

The ideal storage method is to use the sheath that was included free of charge with your purchase. If you choose not to use the sheath, please find a well-ventilated area for storage. For long-term storage without use, wrapping the oiled blade in newspaper is advisable. Newspaper is used because it protects the blade from the outside air while still being breathable.

By following these proper care instructions, you can maintain your valuable knives in beautiful condition for many years to come. Since your knives support your daily cooking, we encourage you to take good care of them with these careful maintenance practices.