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


Foods to Avoid