Usage & Care: Q2-Daily Care of a Japanese Knife:

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Wash, Dry, Store — The Simple Ritual That Preserves a Knife’s Soul

A Japanese knife’s brilliance is not only defined by how it cuts, but by how it is cared for afterward. Even the finest steel will rust or dull if neglected, making daily maintenance essential.

Three simple habits—wash, dry, and store—are the foundation of proper care. Gentle hand-washing with mild soap protects the blade from corrosion, immediate drying prevents rust, and thoughtful storage in a sheath or block safeguards sharpness and safety. For long-term storage, a light coat of oil adds further protection, continuing a tradition passed down by generations of craftsmen.

More than routine, these steps are a quiet ritual. In Japanese kitchens, the way a chef cares for their knives reflects discipline, respect, and even their philosophy toward cooking. To care for a knife is to honor the ingredient, the craft, and oneself.

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  • Tradition of Sakai, in Your Hands

    "Where can I find a truly great knife?"
    We started KIREAJI to answer that question. While the number of skilled craftsmen is declining in Japan, many people overseas are seeking authentic blades. With that in mind, we carefully deliver each knife—bridging tradition and kitchens around the world.
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