Daily Care of Japanese Knives — Where True Value Begins

  • A Knife’s Real Worth Emerges After Use

    A Japanese knife is a curious tool.
    At first glance, it might look like just another kitchen knife. But once you begin using it, you may feel as if the knife is quietly observing you—testing your care, your discipline, and your spirit.

    In truth, the sharpness and beauty of a Japanese knife aren't maintained while you’re using it—they’re preserved in the moments after you’ve set it down.

    No matter how fine the steel or how skilled the blacksmith, a knife will lose its edge and begin to rust if it isn’t cared for properly after use. This is especially true of carbon steel knives, which are extremely sensitive to moisture, salt, and acids. Leave one slightly damp overnight, and by morning, you might find a film of rust.

    But don’t worry.
    You don’t need expensive tools or special training.
    What you need are just three simple habits: Wash, Dry, and Store.

    These aren't just maintenance routines—they're also part of the graceful etiquette found in traditional Japanese kitchens. And they’re the key to forming a deeper bond with your knife.

  • Step 1: Why Washing Gently Matters Most

    After cooking, your knife is covered in oil, salt, and water—all elements that lead to corrosion. That’s why it’s essential to wash your knife as soon as possible.

    Use lukewarm water, a bit of mild dish soap, and your hands or a soft sponge.

    Never use steel wool or abrasive cleansers, as they can scratch the blade and accelerate wear.

    Lukewarm water is ideal—it evaporates quickly and leads smoothly into the next step: drying.

    ☓ Do NOT use a dishwasher.
    High heat and water pressure can chip the edge and deform wooden handles. Japanese knife handles, often made from natural wood, are especially vulnerable to heat.

    ☓ Avoid bleach and harsh chemical detergents.
    Even stainless steel can rust when exposed to strong cleaners. For carbon steel, it’s even worse.

  • Step 2: Drying Is More Important Than You Think

    Moisture is the number one enemy of all knives.
    Even stainless steel is not truly rust-proof. All steel contains iron, and all iron rusts.So the rule is simple: "If you wash it, dry it immediately."
    Use a highly absorbent cloth or paper towel to wipe the blade from tip to handle, paying special attention to the joint where moisture tends to collect.

    The residual warmth from lukewarm washing helps the knife dry more quickly—a small but helpful detail.

    ☓ Do NOT air-dry.
    Resting your knife in a dish rack risks chipping the edge and traps moisture, encouraging rust.

    ☓ Do NOT use open flames or a hot stove to dry.
    Excess heat can ruin the temper of the steel, permanently affecting performance.

  • Step 3: How You Store It Makes All the Difference

    Once your knife is clean and dry, the next question is how—and where—you store it.

    Ideally, use a wooden knife block or sheath.
    Avoid storing the blade uncovered in a drawer, where it could get chipped or cause injury. Also, be cautious of humid environments that can promote rust.

    Some people apply a light coat of oil—camellia or olive oil—before storing, especially for long-term storage. This is a time-honored tradition passed down by generations of Japanese blacksmiths.

  • A Japanese Knife Begins After the Cooking Ends

    A knife is a tool for preparing food.
    But a Japanese knife is more than that.
    It represents respect for ingredients, refinement of taste, and at times, it even serves as a mirror reflecting the cook’s way of life.

    When I was young, apprenticing under a sushi chef, I saw this firsthand.
    After the last customer left, my mentor would wash, dry, and lightly hone his knives with extraordinary care.

    One night he told me:

    “Knives aren’t for display. But if you want to know a chef’s heart, just look at the condition of their blades.”

    I’ve never forgotten those words.

    What may seem like a tedious routine is, in fact, a quiet ritual where the relationship between you and your craft is strengthened.

  • A Deeper Connection Through Daily Care

    Even the best knife reveals its true value only when it’s loved beyond its function.

    How you care for your knife after cooking—
    That’s what preserves its edge, elevates your dishes, and adds quiet meaning to your everyday life.

    So next time you finish preparing a meal, take just a moment more.

    You’re not just caring for a tool.
    You’re honoring your craft, your ingredients—and yourself.

Can Knife Care Really Deepen Your Connection to Cooking?

  • When Cooking Becomes a Conversation—Not Just a Task

    "Something changed in how I approach cooking."

    That’s what an American chef once told me after using a Japanese knife for about six months.

    "I used to feel like I was processing food. But now, it feels like I’m having a conversation with it."

    The surprising trigger behind that change? Knife care.

    Daily washing, drying, storing—and the occasional sharpening.
    What might seem like simple routine began to create a quiet, meaningful bond between him and the act of cooking.

  • “Effort” Is Not a Burden—It’s a Relationship

    Yes, taking care of a knife can be a hassle.
    After a long day in the kitchen, it’s tempting to just rinse it off and call it a day.

    But inside that small gesture—that extra moment of care—is where a deeper connection with cooking begins.

    When you gently wash the blade under warm water.
    When your fingers linger for a second on the wooden handle.
    When you find yourself saying, “Thanks for cutting so well today.”

    These small moments change the way we cook—and the way we feel about cooking.

  • A Knife Reflects the State of Its Owner

    It’s strange, but true: your knife can reflect your mindset.

    A well-cared-for knife inspires graceful movements and clean, elegant cuts.
    Neglect it, and not only will the blade suffer—your cooking may begin to lose its finesse.

    A sushi master I apprenticed under once told me something I’ll never forget:

    “You want to know a chef’s heart? Just look at their knife.”

    As the years go by, I understand more deeply what he meant.

  • Why Knife Care Becomes a Form of Love

    A knife is just a tool—on the surface.

    But a Japanese knife is something more.
    It invites you to listen to ingredients. It asks for your focus. It rewards your care.
    In return, your cooking shifts—from task to expression, from obligation to joy.

    Few other tools in the kitchen offer this kind of emotional dialogue.

    The more time you spend with your knife, the more you grow—not just as a cook, but as a person.

  • A Quiet, Reflective Time—Just for You

    In the rush of everyday life, it’s easy to focus only on outcomes.
    But the few minutes you spend caring for your knife—that’s your pause button.

    It’s like a deep breath after a long day.
    A moment of calm.
    A small ritual that resets your mind and reconnects you with your purpose.

    Within that quiet time, a deeper bond with cooking begins to take root.

  • In Summary: Sharpening the Blade Sharpens You

    If you love cooking, it’s only natural to want to get better.

    But maybe the path forward isn’t always a new recipe or a fancy technique.

    Maybe it’s just in how you care for your knife.
    Because in that act, you may discover the roots of your own cooking—and a quiet kind of growth.

FAQ About Daily Care of Japanese Knives 

To keep your knife in top condition, wash it immediately after use using lukewarm water, mild dish soap, and a soft sponge or your hands.
Avoid using steel wool or abrasive scrubs, as they can damage the blade.

☓ Do NOT use a dishwasher.
The high heat and water pressure can cause chipping and deform wooden handles. Most Japanese knife handles are made of natural wood and are not dishwasher-safe.

Air-drying may seem harmless, but it often leads to moisture buildup, especially near the handle or blade edge. This trapped water can cause rust—even on stainless steel.
Also, resting the knife in a dish rack risks dulling or chipping the edge.
✓ Instead, dry the knife immediately after washing using a clean, absorbent cloth or paper towel.

It depends on how often you cook. As a general rule:

  • Home cooks:Sharpen every 1–3 months.
  • Professional chefs:Sharpen weekly or as needed.

Use a whetstone for best results, and don’t wait until the knife feels completely dull—regular maintenance keeps the edge consistent and easier to restore.

Technically, yes—but it’s not recommended. In a drawer, your knife can:

  • Bump into other tools, causing chips
  • Cause accidental injury
  • Be exposed to moisture, risking rust

If you must use a drawer, use a blade guard or saya (wooden sheath) for protection.

Safety starts with technique:

  • Always scrub from the spine (back of the blade), not the edge.
  • Hold the handle firmly, and clean slowly—there’s no need to rush.
  • Use a sponge, not a cloth, to maintain better control.
  • When rinsing, point the blade away from you.

Taking just a bit of care can make knife cleaning both safe and satisfying.

The Origin of Craftsmanship

  • The Key to Making Your Knife Last – “Don’t Force It"

    The most important thing when using a knife is to ‘don’t force it.’ This is the fundamental rule to minimize the strain on your knife. Once the knife is inserted into the food, moving it vertically is fine, but avoid making horizontal, twisting movements, as this can damage the blade. Especially with high-quality knives, which are designed to be thin and sharp, applying excessive force can easily cause the blade to crack. To make your knife last longer, it’s essential to use it with care and let the knife’s performance do the work. By using your knife properly, you can extend its lifespan and ensure it can be passed down to the next generation.

  • The Secret to Long-Lasting Steel Knives: Quick Care

    With a steel knife, the best care you can give it is simple but essential: ‘wash it quickly, dry it quickly.’ After using it, immediately wash the blade with water and wipe it dry. This simple action prevents rust and keeps the blade sharp. Steel knives, especially high-carbon ones, are more vulnerable to moisture than stainless steel, so proper care after each use is key to preserving their longevity. When you care for your knife this way, it rewards you with lasting sharpness and reliable performance, turning it into a tool you can trust for years to come.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .