Care & Maintenance

First Use

  • Always wash the knife before its first use out of the box. Japanese knives especially if its high carbon or prone to rust, they will oil the knife or wrap it with VCI paper. VCI paper releases corrosion-inhibiting molecules that form an invisible protective layer on the metal surface. This helps prevent rust during shipping and storage without leaving a greasy residue. If you're not going to use the knife right away, completely dry it before storing.

Cleaning

  • Hand wash only. Do not place knives in dishwasher. It is a physical hazard to workers. The high heat and chemicals will also damage the wood handle.
  • Use warm water and mild dish soap. 
  • Never use abrasive scrub pads. You can scratch off protective layering and will dull the knife faster.
  • Clean immediately after cutting acidic foods. Acids from tomatoes, onion, and fruits can accelerate corrosion on carbon steels (within minutes) and even stain stainless steels over time.

Drying

  • Wipe completely dry, never let water dry on the blade. 

Rust Prevention

Carbon steel 

  • Forms a protective patina 
  • Wipe often during prep whenever knife is not in use
  • Do not leave the knife wet even for a couple of minutes

Stainless Steel

  • Still can rust if exposed to enough salt / salt water, acidic foods, or harsh detergents.

Patina vs Rust

  • Patina, depending on the type of steel can present itself in different colors. Blue, gray, purple, and brown. Patina has a smooth matte feel to it.
  • Rust is generally orange or red in color. It is also flaky and has a rough texture
  • Best way to tell the difference is by the feel. Also fresh rust if wiped with a towel will likely transfer some discoloration and flakes to the towel.

Storage

  • Saya
  • Edge guard (slip on or snap on cover)
  • knife block
  • magnetic strip
  • Drawer – If you must place your knife in a drawer, always use some type of saya or knife guard to protect the blade. Also recommend that you have a dedicated drawer only for knives or not place anything that moves or shifts next to your knife to help protect it. 
  • Store in a dry place

Long Term Storage

  • Camellia Oil
  • Food grade mineral oil
  • Low humidity 
  • VCI paper if you have

In my experience, I have never used oil when storing a knife. Just make sure that the knife is clean, dry, and not put in a humid place or area. Keep in mind that I am in Hawaii ranging from 60-85% humidity so it is humid but not enough to the point where rust will form on a knife if left alone for a long time. If the humidity where you live is constantly 70+ I do highly recommend using oil or VCI paper if you don't plan to use your knife for a while.

Cutting Boards

A cutting board is just as important as the knife if you want to prevent the edge from becoming dull quickly. Even the highest quality knives will lose its edge quickly if it is used on the wrong surface. A good cutting board protects your knife's edge, provides a stable work surface, and helps maintain proper food safety.

Couple qualities to consider when selecting a cutting board:

How gentle it is on your knife's edge

The cutting board should allow the knifes edge to sink in slightly instead of acting like a hard countertop. When the edge hits a hard surface, the fine edge of a Japanese knife especially the harder steels will cause it to dull much faster and increase the chance of microchips

How hygienic and easy it is to clean

The cutting board should have a smooth, even surface. Deep grooves or rough textures increase friction and can make cutting feel less controlled. They can also cause moisture and food particles to get trapped making it difficult to clean and easy to miss. If your cutting board develops deep grooves or cuts over time, resurfacing or replacing is recommended.

Wash the board with hot water and dish soap after use. Avoid leaving moisture sitting on the surface, especially with wood boards. Allow both sides to dry completely before storing unless you are using an upright storage rack.

Best Cutting Board Materials

Hardwood boards are considered the best balance between helping with edge retention, durability and appearance. Some excellent hardwoods include:

  • Walnut
  • Maple
  • Cherry
  • Beech
  • Hinoki (Japanese Cypress)

Soft plastic boards High-density polyethylene are also widely used in commercial kitchens. These however may require replacement more often than wood. 

For home cooks, having a plastic board for raw proteins and a wooden cutting board for vegetables is an excellent combination.