Care Guide: High Carbon Japanese Knives
Why Proper Care Matters
High carbon Japanese knives are ultra-sharp, beautifully balanced, and made for precise cuts-not abuse. They’re also more prone to rust and chipping if handled carelessly. Take a little care, and your blade will last a lifetime (and then some).
Cleaning: Quick and Gentle Wins
– Always hand wash immediately. No soaking. No dishwasher. Ever.
– Use mild soap + soft sponge. Skip abrasive scrubbers or steel wool.
– Dry thoroughly, right away. Towel dry completely-moisture =rust.
Rust Prevention
– Apply a light coat of oil for storage using food-grade mineral oil or camellia oil.
– Don’t leave acidic foods on the blade. Clean citrus, tomatoes, or vinegar off quickly.
Proper Storage
– Use a magnetic strip, wood block, or saya (knife sheath).
– Store it dry, always.
Choose the Right Cutting Board
The wrong board dulls your knife fast. Avoid hard surfaces.
Best: End-Grain Wood Boards. Examples: TeakHaus, John Boos.
– Good: Soft Plastic Boards. Examples: Yoshihiro Hi-Soft, OXO.
– Avoid: Glass, granite, marble, bamboo, cheap plastic.
Other Things to Avoid
– Cutting bones, frozen foods, or hard squash
– Storing wet or dirty
– Letting anyone who says, “a knife is a knife,” near your kitchen
Other Things to Avoid
– Cutting bones, frozen foods, or hard squash
– Storing wet or dirty
– Letting anyone who says, “a knife is a knife” near your kitchen
Grumpy Dad Says
“Your knife isn’t just a tool-it’s an extension of your judgment. Respect the blade and it’ll respect your dinner.”
Summary Cheat Sheet
Cleaning: Hand wash & dry immediately | Don’t: Dishwasher or soaking
Storage: Sheath/block in dry area | Don’t: Loose drawers
Sharpening: Use whetstone only | Don’t: Honing rods or pull-throughs
Cutting Surfaces: Wood or soft plastic | Don’t: Glass, granite, bamboo
Cutting: Veggies, meat, herbs | Don’t: Bones, frozen foods
