• Preventing Rust in Japanese Knives

  • Japanese knives are renowned for their sharpness and beauty, but without proper care, they can easily rust. This page details the causes of rust, differences between easily rusting and rust-resistant steels, daily maintenance methods, storage methods, and rust removal techniques for Japanese knives.

  • 1. What is Rust? The Mechanism and Causes of Rust

  • Let’s start with the basics. Rust is formed when iron reacts with oxygen in the presence of moisture. The iron contained in metal interacts with the oxygen in air or water, forming iron oxide, or rust.

  • Iron is prone to rusting because its raw material, iron ore, is already in an oxidized state—its natural form is rusted. In fact, the rusted state is iron’s most stable form. This means that when you remove rust from the surface of iron, it immediately begins to rust again. This is the inherent nature of iron.

  • To prevent rust, it’s important to block out oxygen and moisture. When these two elements are present, iron oxidizes, and rust begins to form. By coating the surface of iron to shield it from oxygen and moisture, you can prevent rust from progressing.

  • Interestingly, rust does not form in space. This is because there’s no oxygen or moisture in space. However, on Earth, where oxygen and moisture are always present, the progression of rust is unavoidable.

  • The Cause of Rust in Japanese Knives

    The cause of rust in Japanese knives is the same. The iron content in the steel of Japanese knives reacts with oxygen and moisture in the air, causing rust to form. This process is especially accelerated in high-humidity environments.

  • By understanding how rust forms, we can better grasp why iron and knives are prone to rusting and how we can take steps to prevent it.

  • 2. Differences Between Carbon Steel and Stainless Steel: Rust Susceptibility

  • Carbon steel is prone to rust, while stainless steel is more resistant to it. However, even knives made of stainless steel can develop red rust if not properly maintained. In particular, Japanese knives made of carbon steel require appropriate care, such as wiping off moisture immediately after use, to prevent rust from forming.

  • Stainless Steel and Rust Resistance

    Now, let’s discuss stainless steel. Stainless steel is an alloy made by adding at least 10.5% chromium to iron. Chromium plays a crucial role in preventing rust by forming a thin protective layer on the surface of the metal, called an oxide film. This layer, also known as the passivation film, is so thin that it’s invisible, but it effectively blocks the progression of rust.

  • Chromium reacts with oxygen more readily than iron, forming the oxide film before iron starts to rust. This thin layer of rust makes the metal "believe" it has already rusted, thus preventing further corrosion. This explains why stainless steel is highly rust-resistant, though not entirely rust-proof. It possesses significant resistance to rust under normal conditions.

  • Understanding the Differences in Rust Between Carbon Steel and Stainless Steel

    By understanding how iron rusts and why stainless steel is more resistant to rust, it becomes clear why carbon steel is particularly vulnerable to rust, while stainless steel is far more durable in this regard.
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Material of Knife

The knives we carry at KIREAJI are made of various materials. The harder the material, the longer the sharpness lasts, but it tends to be harder to sharpen.

Material of Knife

  • 3. Essential Knife Maintenance: How to Prevent Rust and Prolong Durability

  • Regular knife maintenance is crucial for preventing rust. By following these three fundamental steps, you can ensure that both stainless steel and carbon steel knives remain resistant to rust.

  • (1) Thoroughly Clean Residue:

    After use, make sure to wash off any food particles, oils, or residues from the knife. Neglecting this step can leave behind components that lead to rust.

  • (2) Proper Drying:

    After washing, thoroughly dry the knife to remove all moisture. Carbon steel knives, in particular, are sensitive to humidity, and even a small amount of water left on the blade can quickly lead to rust.

  • (3) Store in a Well-Ventilated Area:
    Store the knife in a dry, well-ventilated place where it is protected from water splashes. High humidity environments increase the risk of rust, so keep your knife in a dry location.

  • By adhering to these three steps, you can maintain rust resistance across all knife materials. Even with frequent use, this method will help extend the lifespan of your knife.

  • 4. Maintenance Tips for Long-Term Knife Storage

  • Proper maintenance is crucial for preventing rust, especially when knives are not used for extended periods. Even stainless steel knives, which are generally resistant to rust, require careful attention. Here's how to properly store knives long-term to minimize rust risk:

  • (1) Thorough Cleaning and Drying
    Before storing, ensure that all food residues and oils are completely removed from the knife. After washing, thoroughly dry the knife to eliminate any moisture, which can lead to rust formation.

  • (2) Apply a Thin Coating of Oil
    To protect the blade, apply a thin layer of oil. Metal-specific oils are ideal, but you can also use cooking oils like vegetable oil, olive oil, or sesame oil. Apply the oil sparingly with a tissue or cloth, making sure to coat the blade evenly without excess buildup.

  • (3) Wrap in Newspaper
    After oiling, wrap the knife in newspaper for storage. The newspaper helps absorb moisture and protects the knife from external humidity and oxygen. This simple step helps maintain a dry environment around the knife.

  • By following these steps, you can effectively reduce the risk of rust and extend the lifespan of your knives. Proper care during long-term storage ensures that your knives remain in excellent condition and ready for use when needed.

  • 5. Rust Removal Methods

  • (1) Mild Rust

    Gently polish with a detergent containing abrasives. If rust is difficult to remove, use rust remover or rust eraser. You can also use tricks like polishing with a wine cork or a piece of radish with cleanser.

  • (2) Severe Rust

    Carefully polish with sandpaper or steel wool. After polishing, wash with neutral detergent and thoroughly dry. Finally, apply cooking oil to protect. For rust on the blade edge, it is recommended to sharpen the knife. Soak the whetstone in water, and while removing rust from the blade edge, carefully sharpen the knife to restore its sharpness.

FAQ About Preventing Rust in Japanese Knives

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Does rust affect the sharpness of the knife?

Yes, accumulated rust can dull the knife. Regular maintenance is crucial.

How can I make my knife less likely to rust?

Carbon steel knives are sensitive to moisture and can rust within 5 minutes if left wet. Immediately wash, pour hot water to evaporate moisture, and thoroughly wipe dry after use. Applying a thin layer of oil helps prevent rust. Stainless steel knives, being rust-resistant, are easier to maintain and are suitable for those concerned about rust.

I have black rust on my knife. What should I do?

If it is around the cutting edge, it can be removed by sharpening with a whetstone. If rust has appeared outside of the cutting edge, it can be removed by washing with a wine cork, commercially available rust remover, or cleanser. However, black rust does not interfere with the function of the knife and is not harmful to your health. Furthermore, there is a view that if the black rust is formed by years of use, it is better not to remove it because of its night film effect.

I used a steel knife and it became discolored. What should I do?

Steel knives may discolor momentarily due to chemical reactions with fat from meat or fish, or scum from vegetables. However, it does not affect the function of the knife itself, and it is not harmful to your health if you wash it thoroughly. However, it is safer to remove it because it looks unhygienic as it is and red rust may be hidden. It can be removed by rubbing a piece of cleanser or other polish on a wine cork, vegetable head, or the like. In some cases, this may rub the edge of the knife and reduce its sharpness, so it is best to lightly sharpen the knife after polishing it to keep it in good condition.

I have red rust on my steel knife. What should I do?

If red rust has appeared, you must remove it as soon as possible. This is because there is a risk that corrosion will spread to the inside of the knife.

The removal method is the same as for the discoloration, i.e., rubbing cleanser on a wine cork or vegetable head.

If the rust is very deep, use a whetstone to sharpen the rust where it can be sharpened, or use waterproof paper to remove it where it cannot be sharpened.

Technical Explanation of Aike in Japanese Traditional Knives

In traditional Japanese knives, "Aike" is a unique phenomenon that can significantly impact the blade's quality. Are the staff at the store you're considering aware of Aike? Many shops sell knives without completing the final sharpening process, leading customers to unknowingly purchase knives with Aike. This page delves into Aike's technical aspects and why it matters for your knife selection.

Aike

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.