All knives we sell are hand made by experienced Japanese blade-makers to provide years of reliable service. Like most high-quality equipment, these knives need a little love and care. When sharing things with other people, we can’t control everything what happens to our items, but we should educate those who use them. Take for example cleaning the dishes:

1.  You put your knife in the dishwasher.

Knives should never go in the dishwasher. Dishwasher detergent is very abrasive, and along with the banging around that happens during a wash cycle, will take the sharp edge right off your knife. Plus, it’s not safe for the person unloading the dishwasher!

Always wash knives by hand in the sink with dish soap and water. Keep the blade facing away from you and the knife low in the sink. Also, don’t leave your knife to air dry. Instead, take a tea towel and, holding the knife with the blade facing away from you, dry the knife in short vertical motions perpendicular to the edge. Running a tea towel horizontally along the blade is very dangerous, and a sure-fire way to cut yourself.

Even if you are aware of the destroying nature of the dishwasher on your knives, your close ones may not. When buying new Japanese products, always educate your family to avoid putting knives in the dishwasher.

2. You store your knives unsheathed in the utensil drawer.

rusted japanese knife maintenance

There are a few reasons this is bad: first of all, it’s dangerous to have a knife loose in the drawer. Secondly, an unsheathed knife rubs against other things, which causes it to get dull very quickly. The best way to store your knives is on a magnetic knife strip or in a knife block. Magnetic knife holders are actually our favourite (ps. soon we will introduce them in our offer : ). They are the best way to store and showcase your beautiful collection of the knives. Choose the wooden knife strips as it’s just a block of wood so it doesn’t get much easier to clean than that, no hidden nooks or crannies. You can simply wipe it clean and you are done.
If you’re really short on space, don’t like the idea of hanging your knives at sight and need to store those knives in a drawer, just slip them into a blade guard first!

3. You slide your knife, blade down, across the cutting board to clear away what you just chopped.

That’s a nasty habit many of us admits to be doing. Do you do this? After you’ve got a pile of chopped veggies, you scrape your nice, sharp knife  blade down — right across the cutting board to clear some space. Of course when you actually think about it, that’s a terrible way to treat the blade!

An easy solution: just flip the knife over before you slide. That way the flat spine side does the clearing, and you don’t ruin your blade.

Do you admit other sins of treating your knives bad? Write them in the comment section below so our other Japanese knives lovers can learn from mistakes of others.

Japanese knives (“wa-bōchō”) and Japanese swords (“nihontō”) are made in the same way. Not without the reason, the swords of Japan are said to have the very best blades in the world, and likewise you could also say the same of the knives made by the Japanese craftsmen.
Let’s delve into the secrets of these knives, made one by one and filled with the spirit of the blacksmiths who forge them by following the process step by step.
Note: For those who want some quick visualisation of the whole process, we’ve included an interesting movie at the end of this article. Enjoy!

Remember these 3 rules to give your knives a good, long life (良い長寿命):

壱. Don’t put your knife in a dishwasher, ever.
両者. Store your knives either on the magnetic knife strip, knife block, or sheathed in the utensil drawer.
参. Don’t slide your knife, blade down, across the cutting board to clear away what you just chopped.

Use & Care

All knives we sell are hand made by experienced Japanese blade-makers to provide years of reliable service. Like most equipment, knives need a little love and care. Here are a few tips to help you get lasting service from your knife:

  • Keep your knife dry – the entire knife, not just the blade.
  • Keep your knife sharp. Remember, a sharp blade is safer than a dull one. Use only professional sharpening tools and whetstones – We have some really good ones in our offer.
  • Do not use the cutting blade as a can opener, chisel, pry bar, screwdriver or for any heavy work for which your knife was not designed. Also, don’t use the back of your knife as a hammer. It may break the springs, handles or pin.
  • Handles made of wood can be occasionally rubbed with furniture polish or oil. Brass can be polished with household brass polish.
  • Avoid prolonged immersion in liquids (water, solvents, etc.). This can have a detrimental effect on not only the metal parts, but handles made of wood or other porous materials as well. Before using your knife on food items, wipe clean with alcohol, or wash with hot soapy water and rinse clean. Remember to re-clean and lubricate your knife after the food job is done.
  • Periodically apply a small amount of lubricant to the working parts of the knife, particularly the pivot points of a folding knife. Then apply a thin film of lubricant to the entire surface of the blade. This will help prevent surface oxidation and corrosion from moisture.
  • Sharpen your knives using high-quality sharpening tools such as natural stones or whetstones. Speaking of which….

For more knowledge read our articles:

3 Ways You May Be Ruining Your Japanese Knives, Unaware

How Should I Sharpen My Japanese Knives?

Knife Steel Composition Chart

How to take care of your sharpening stones:

Before use:
Do not soak in water finishing stones #3000 and above. If needed splash with water only.

After use:
Let the stone dry thoroughly. Returning a stone into its box while still wet or damp will result in molding and might decrease in quality.