Japanese Hinoki Cutting Boards Full Review

Last updated: April 2026

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Quick Answer

Sharpen kitchen knives 1-2 times per month for optimal performance Tsukiji Aritsugu Japanese Knife Care Guide.
Always wash knives immediately after use with neutral dish soap and dry thoroughly to prevent rust.
Avoid dishwashers as they can cause rust, damage handles, and chip blades.
For long-term storage, apply blade oil (like camellia oil) and wrap the knife in newspaper to absorb moisture and prevent rust.

Proper care is essential for maintaining the sharpness and longevity of Japanese kitchen knives, whether they are made of traditional steel or modern stainless steel. For optimal performance, it's recommended to sharpen your knives once or twice a month, and always wash them immediately after use to prevent rust, especially after cutting acidic or salty foods Mitsuboshi Cutlery NAGOMI Care Guide. Dishwashers should be avoided entirely, as the harsh detergents, high temperatures, and potential for blade impact can lead to rust, handle damage, and chipping. When storing knives for extended periods, applying a protective blade oil, such as camellia oil, and wrapping them in newspaper can effectively absorb moisture and create a barrier against rust formation. This diligent approach ensures your valuable knives remain sharp and functional for years, potentially even lasting generations.

When Should You Sharpen Your Japanese Knife?

Sharpening your Japanese knife regularly is crucial for maintaining its performance and making cooking more enjoyable. The ideal frequency for sharpening depends on how often you use the knife, but a good general guideline is to sharpen it once or twice a month for regular home use. This consistent maintenance helps to restore the blade's edge, ensuring it remains keen and efficient for all your culinary tasks. Waiting too long between sharpenings can make the process more difficult and can also negatively impact your cooking experience.

There are clear signs that indicate your knife needs sharpening. One common indicator, particularly for everyday kitchen knives like a Santoku, is when cutting onions makes your eyes tear up. This happens because a dull blade crushes the onion cells instead of cleanly slicing through them, releasing more irritating compounds into the air. Another sign, often observed with knives used for delicate tasks like preparing sashimi, is when the cut surface of the fish lacks sharp, defined edges. A truly sharp knife will create precise, clean cuts where the edges of the food stand up crisply. If you notice these issues, it's time to sharpen your knife to bring back its optimal cutting ability. Regular sharpening not only improves cutting performance but also makes the knife safer to use, as dull blades require more force and are more prone to slipping.

Recognizing a Dull Blade

A dull knife can be easily identified by a simple test. Lightly place the edge of your knife against your thumbnail and try to slide it. If the blade slides smoothly without any resistance or "catching," it is dull and needs sharpening. A sharp blade, in contrast, will slightly grip your nail. This lack of friction indicates that the blade's edge has become rounded and worn down, preventing it from cutting cleanly through ingredients. When a knife is dull, it doesn't slice; it tears and crushes food, which can affect both the appearance and taste of your dishes.

The Impact of Hard Cutting Surfaces

One often overlooked factor contributing to a knife's dullness is the cutting surface. While we primarily focus on cutting food, the knife's edge is also constantly interacting with the cutting board beneath it. Hard cutting boards, such as those made from glass or stone, can significantly accelerate the wear and tear on your blade. Even softer wood or plastic boards contribute to blade abrasion over time. Although the cutting board itself doesn't appear to be cut, it is much harder than the food, causing the knife's edge to continually rub and wear down against its surface. This continuous friction gradually rounds the blade's micro-edge, leading to a loss of sharpness. Using softer cutting surfaces and regularly sharpening your knife can help mitigate this effect and prolong the life of your blade.

Recommended Sharpening Frequency

For home cooks, sharpening your knife once or twice a month is generally recommended to maintain its edge Tsukiji Aritsugu Japanese Knife Care Guide. Professional chefs, who use their knives for many hours daily, might need to sharpen their tools more frequently, sometimes even daily, depending on the volume and type of ingredients they process. However, for typical household use, a monthly or bi-monthly sharpening schedule is sufficient to keep your knives performing at their best. This consistent routine ensures that your knife is always ready for use, making food preparation easier and more enjoyable. It also helps in preventing the blade from becoming excessively dull, which can make subsequent sharpening more challenging and time-consuming.

What Tools Do You Need for Sharpening?

To effectively sharpen a Japanese kitchen knife, you don't necessarily need a vast array of specialized tools for everyday maintenance. For most home cooks, a good quality medium-grit whetstone is the most essential item. This single stone can handle the regular upkeep required to keep a knife sharp. However, for more intensive sharpening or repairing damaged blades, additional stones might be necessary. Having the right tools ensures that you can properly restore and maintain your knife's edge, prolonging its lifespan and enhancing your cooking experience.

Essential Sharpening Tools

The primary tool for sharpening Japanese knives is a whetstone, also known as a sharpening stone. For typical home maintenance, a medium-grit whetstone, specifically one with a grit rating of #1000, is highly recommended. This grit level is versatile enough to restore a moderately dull edge without removing too much material from the blade. It provides a good balance between effective sharpening and creating a fine enough edge for daily use Tsukiji Aritsugu Japanese Knife Care Guide.

For more comprehensive sharpening, particularly if a knife is very dull or chipped, a progression of whetstones is ideal. This involves starting with a coarse-grit stone, moving to a medium-grit stone, and finishing with a fine-grit stone. A coarse stone, typically around #100 to #200 grit, is used to repair chips or to quickly re-establish a severely dulled edge, removing a significant amount of metal. After the coarse stone, the medium-grit stone (#800 to #1000) refines the edge created by the coarse stone. Finally, a finishing stone, with a grit range of #3000 to #5000, polishes the edge to an exceptionally keen sharpness, making it incredibly smooth and precise Tsukiji Aritsugu Japanese Knife Care Guide. While a full set provides the best results, a single #1000 medium-grit stone is often sufficient for most household needs.

Stabilizing the Whetstone

A stable whetstone is crucial for safe and effective sharpening. The simplest way to achieve this is by using a dedicated whetstone stand, which securely holds the stone in place during the sharpening process. If a stand is not available, a wet cloth or towel can serve as an effective alternative. Simply place a damp cloth on a flat, stable surface, and then set the whetstone on top of it. The moisture and friction from the cloth will prevent the stone from sliding, allowing you to focus on maintaining the correct sharpening angle and pressure. This ensures that the whetstone remains steady throughout the process, reducing the risk of accidents and helping you achieve a consistent edge.

Maintaining the Sharpening Angle

One of the most critical aspects of sharpening is maintaining a consistent angle between the knife blade and the whetstone. For most Japanese knives, an angle of about 15 degrees is recommended. A simple trick to visualize this angle is to imagine placing a single chopstick between the knife's spine and the whetstone. This roughly approximates the 15-degree angle that you need to maintain as you move the knife back and forth across the stone. Keeping this angle steady throughout the sharpening process is vital for creating a sharp and durable edge. Inconsistent angles can result in a rounded or uneven edge, which will not cut effectively. Practicing with a consistent angle will lead to better sharpening results and a more enjoyable cooking experience.

Other Helpful Items

Beyond the whetstone itself, a few other items can make the sharpening process easier and cleaner. A supply of water is essential, as whetstones require plenty of water to function correctly. This water helps to float away the abrasive particles and metal filings, preventing the stone from clogging and ensuring consistent sharpening action. A towel is also useful for wiping down the knife and cleaning up any slurry that forms during sharpening. Finally, a neutral dish soap or cleanser can be used to clean the knife thoroughly both before and after sharpening, removing any food residue or metal particles. These simple additions contribute to a more efficient and hygienic sharpening routine.

How Do You Sharpen a Japanese Knife?

Sharpening a Japanese knife is a precise process that, once mastered, will significantly improve your cooking experience. The key steps involve preparing the knife and whetstone, maintaining the correct angle and pressure, and finishing with a thorough cleaning. By following these steps, you can restore a dull blade to its original, keen sharpness. This attention to detail not only makes your knife more effective but also extends its lifespan.

Step 1: Prepare the Knife and Whetstone

Before you begin sharpening, ensure both your knife and whetstone are properly prepared. First, clean your knife thoroughly with a neutral dish soap or cleanser to remove any food residue or grease. This prevents contaminants from interfering with the sharpening process and keeps your whetstone clean Tsukiji Aritsugu Japanese Knife Care Guide.

Next, prepare your whetstone. Submerge the whetstone in water for about 5 to 6 minutes until it is fully saturated and no more air bubbles emerge. This ensures the stone remains wet throughout the sharpening process, which is essential for effective abrasion and to prevent the stone from drying out and clogging Tsukiji Aritsugu Japanese Knife Care Guide. Once soaked, place the whetstone on a stable surface. If you don't have a dedicated whetstone stand, a wet cloth placed underneath will prevent it from slipping.

Step 2: Sharpen the Knife Surface (Omote)

For right-handed individuals, begin by holding the knife with your right hand, placing your index finger on the spine of the blade and your thumb on the heel (chin). Grip the handle with your remaining three fingers. Use your left hand to apply pressure, placing your index, middle, and ring fingers together on the part of the blade you are sharpening.

Position the knife against the whetstone at an angle of approximately 50 degrees for the surface, or omote, of the blade. This angle refers to the larger bevel of single-bevel Japanese knives. For double-bevel knives, the angle between the blade and the stone is typically around 15 degrees, as mentioned earlier, which is about the thickness of a single chopstick Mitsuboshi Cutlery NAGOMI Care Guide. Apply pressure when pushing the knife forward and release pressure when pulling it back. Move your left-hand fingers slowly from the tip to the heel of the blade, applying just enough pressure to keep the knife stable without pressing too hard. Continue this motion until a "burr" (a slight curl of metal) forms along the opposite edge of the blade. This burr indicates that you have successfully thinned the edge on that side. It is crucial to maintain the original cutting edge width and the shinogi line (the line separating the primary bevel from the blade's flat surface) to preserve the knife's geometry. Keep the whetstone surface wet by adding water as it dries out.

Step 3: Sharpen the Knife Back (Ura)

After creating a burr on the omote side, it's time to sharpen the ura, or back side, of the blade. For the ura side, lay the knife flat against the whetstone, ensuring the entire blade surface makes contact. Avoid lifting the blade, especially the edge, as you move it. When sharpening the heel of the blade, position the knife directly sideways on the stone.

Unlike the omote side, the ura side typically requires fewer strokes. Sharpen this side only two to three times to remove the burr and refine the edge. The goal here is not to create a new burr but to flatten the back and ensure a clean, sharp edge. Repeat the sharpening process on both the omote and ura sides as needed, alternating between them until you achieve a consistently sharp edge.

Step 4: Remove the Burr

Once you have sharpened both sides and achieved a burr, the final step in the sharpening process is to remove it. To do this, lightly run the ura side of the blade flat against the whetstone, just as you did when sharpening it. Again, ensure the blade is perfectly flat and not lifted. Move the knife from tip to heel, applying very light pressure, for two to three passes. This action will gently remove any remaining burr, leaving you with a clean, incredibly sharp edge.

Step 5: Clean and Dry the Knife

After sharpening is complete, thoroughly clean your knife. Use a neutral dish soap or cleanser and plenty of water to wash away all the dark, muddy slurry (the mixture of water, abrasive particles, and metal filings) that accumulated during sharpening Tsukiji Aritsugu Japanese Knife Care Guide. This slurry is necessary for effective sharpening but can cause rust if left on the blade. Ensure you wash the entire knife, including the handle. After washing, dry the knife completely with a clean, dry towel. Pay close attention to the handle, especially if it's made of wood, as moisture can cause damage or corrosion over time. Store the knife in a dry, low-humidity area to prevent rust.

Why Do Knives Rust, and How Can You Prevent It?

Knives rust primarily due to a chemical reaction between metal, water, and oxygen. This process, known as oxidation, is the main culprit behind the reddish-brown discoloration and surface degradation commonly seen on blades. Understanding these fundamental causes is the first step in effective rust prevention, ensuring your knives remain in pristine condition for years to come. While steel knives are notoriously susceptible to rust, even stainless steel varieties require careful attention to prevent corrosion.

The Role of Water and Oxygen in Rust Formation

At its core, rust is formed when iron (a key component in knife steel) reacts with both water and oxygen. These two elements are the primary catalysts for the oxidation process. If either water or oxygen is absent from the metal's surface, rust formation is largely prevented Sakai Ichimonji Mitsuhide Knife Rust Prevention. This means that any moisture left on a knife, combined with exposure to air, creates the perfect environment for rust to develop. Even microscopic traces of water can initiate the process, leading to gradual degradation of the blade. Therefore, controlling moisture and limiting oxygen exposure are crucial for long-term knife maintenance.

Rusting of Steel (Hagane) Knives

Traditional Japanese knives, often made from high-carbon steel (hagane), are renowned for their exceptional sharpness and edge retention. However, this type of steel is highly prone to rust. If a hagane knife is left wet for even a short period, rust can appear very quickly. This vulnerability makes immediate and thorough drying absolutely essential after every use. Unlike stainless steel, hagane lacks significant chromium content, which is the element responsible for rust resistance. This means that hagane knives require more diligent care and maintenance to prevent corrosion, but their superior cutting performance often makes the extra effort worthwhile.

Rusting of Stainless Steel Knives: Pitting Corrosion

While stainless steel knives are often marketed as "rust-resistant," they are not entirely immune to corrosion. They contain chromium, which forms a passive layer that protects against rust. However, this protective layer can be compromised, leading to rust, especially a type called "pitting corrosion" (kōshoku). Pitting corrosion occurs when this protective film is locally destroyed, allowing rust to penetrate and even perforate the metal from within Sakai Ichimonji Mitsuhide Knife Sharpening Basics. This type of rust is particularly problematic because it can be difficult to repair once it sets in.

Several factors can cause pitting corrosion in stainless steel:

Strong Salts and Acids: Cutting highly acidic foods (like lemons or tomatoes) or salty ingredients (like cured meats) and not washing the knife immediately can break down the protective layer.
Insufficient Drying: Leaving water droplets on the blade after washing, especially if they contain dissolved salts or minerals, can lead to localized corrosion.
Metal-on-Metal Contact: "Galvanic corrosion" can occur if a stainless steel knife is left in contact with other metals, particularly in a wet environment.

Because pitting corrosion is often irreparable, daily maintenance is just as important for stainless steel knives as it is for hagane knives.

Immediate Post-Use Care

The most effective way to prevent rust, regardless of the steel type, is to wash and dry your knife immediately after each use. Do not let food residue, especially from salty or acidic ingredients, sit on the blade. When washing, use a neutral dish soap and a soft sponge. Avoid abrasive scrubbers or steel wool, which can scratch the blade and potentially create areas where rust can more easily form. After washing, thoroughly wipe the knife dry with a clean cloth or paper towel. Pay special attention to the area where the blade meets the handle, as moisture can often accumulate there. Storing the knife in a dry, well-ventilated area further reduces the risk of rust.

Rust is Not Harmful

It's important to note that if your knife does develop rust, it typically poses no health risk. "Rust is not a harmful component to the body, so you can safely cook with a rusted knife," according to Jikko Cutlery Jikko Cutlery Daily Knife Care. While unsightly and potentially impacting the knife's performance over time, minor rust spots are not toxic. However, for the longevity and aesthetic appeal of your knife, it's always best to prevent rust and remove it promptly if it appears.

What Are the Best Practices for Knife Maintenance and Storage?

Maintaining and storing your Japanese kitchen knives correctly is as important as proper sharpening. These practices ensure your knives remain sharp, rust-free, and safe to use for many years. From daily cleaning routines to long-term storage solutions, thoughtful care can significantly extend the life and performance of your valuable tools. This diligence is especially important for preserving the quality of both the blade and the handle.

Daily Cleaning and Drying Routine

After each use, immediately clean your knife to prevent rust and maintain hygiene. Wash the blade with a neutral dish soap and a soft sponge. For steel knives, it's beneficial to rinse the blade with hot water after washing. Hot water helps the blade dry faster due to its rapid evaporation, reducing the time moisture sits on the surface Jikko Cutlery Rust Prevention. After rinsing, wipe the knife thoroughly with a dry cloth or paper towel, ensuring no moisture remains on the blade or handle. Leaving any moisture, even tiny droplets, can lead to rust, especially on high-carbon steel blades. Properly cleaning and drying your knife after every use is the most effective daily rust prevention measure.

Long-Term Storage for Infrequently Used Knives

When storing a knife for an extended period, such as when it won't be used for several weeks or months, additional precautions are necessary to prevent rust. After cleaning and drying the knife completely, apply a thin layer of blade oil to the entire blade. Camellia oil (tsubaki oil) is highly recommended for this purpose because it provides excellent protection without easily drying out or oxidizing like some other oils Sakai Ichimonji Mitsuhide Knife Sharpening Basics. Salad oil can be used in a pinch, but it tends to dry and oxidize faster, making it less suitable for long-term storage.

After oiling, wrap the knife in newspaper. Newspaper serves a dual purpose: it absorbs any residual moisture from the air, and the oil in the ink provides an additional layer of rust protection Jikko Cutlery Daily Knife Care. Store the wrapped knife in a location with low humidity. Avoid knife blocks or sheaths that trap moisture unless they are specifically designed for long-term, moisture-controlled storage. This method ensures that your knife remains protected from the elements even when not in active use.

Why Avoid Dishwashers

Dishwashers are strictly not recommended for Japanese kitchen knives for several critical reasons, as highlighted by experts like Sakai Ichimonji Mitsuhide Sakai Ichimonji Mitsuhide Knife Sharpening Basics and Mitsuboshi Cutlery NAGOMI Mitsuboshi Cutlery NAGOMI Care Guide. The harsh environment inside a dishwasher can cause irreparable damage to both the blade and the handle.

Firstly, dishwashers use strong alkaline or acidic detergents that are much more aggressive than neutral hand-washing soaps. These powerful chemicals can strip the protective layer from even stainless steel knives, leading to rust. For traditional carbon steel knives, the rust risk is even higher.

Secondly, the high temperatures used for washing and drying in dishwashers are detrimental to knife handles, especially those made of natural wood or compressed wood. Wood is sensitive to rapid temperature changes and excessive heat, which can cause it to crack, warp, or become loose. The strong detergents also contribute to the deterioration of handle materials.

Thirdly, the enclosed space of a dishwasher means that knives can clang against other dishes, utensils, or even the dishwasher racks during the wash cycle. This impact can easily cause chips, nicks, or even breaks in the delicate blade edge, particularly with thin, hard Japanese blades. The vibration and movement can also dull the edge prematurely. For these reasons, hand-washing and drying are always the safest and most effective methods for caring for your Japanese kitchen knives.

Handle Maintenance

While the blade often receives the most attention, proper care for the knife handle is equally important for the knife's longevity and your safety. Wooden handles, common on many Japanese knives, are particularly susceptible to water damage. For wa-bocho (traditional Japanese knives), where the blade's tang (nakago) is simply inserted into the handle, water can seep into the gap between the tang and the handle. This trapped moisture can cause the tang to rust and corrode from the inside, eventually weakening the handle's attachment to the blade Sakai Ichimonji Mitsuhide Knife Sharpening Basics. To prevent this, ensure no water enters the handle's insertion point.

Western-style knives (yo-bocho) often feature handles where wood or composite materials are riveted to both sides of a full tang. While generally more durable, water can still accumulate in the seams between the handle scales and the tang, leading to rust. It is crucial to thoroughly wipe these seams dry after washing. Regular oiling of wooden handles can also help protect them from moisture and prevent cracking. Paying attention to handle maintenance ensures the knife remains structurally sound and comfortable to hold.

Safe Handling and Storage

Beyond cleaning, safe handling and storage are paramount. Always store knives in a safe place, out of reach of infants and young children. Avoid applying excessive force directly to the spine of the knife with your fingers or palm, as the sharp corners of the spine can cause injury, especially when cutting hard items like pumpkins. In such cases, wearing gloves or using a cloth over the spine is recommended Mitsuboshi Cutlery NAGOMI Care Guide.

Use specialized knives for hard items like bone-in meat or frozen foods; your general-purpose kitchen knife is not designed for these tasks and can chip or break. Never use your knife on hard surfaces like metal or stone, as this can cause significant damage to the blade. Avoid twisting the blade or subjecting it to impacts, which can lead to chipping, breakage, or bending of the tip. Do not expose the blade to direct flame or high heat, as this can cause yakinamari (softening of the steel due to overheating) or other damage. Finally, always be extremely careful when washing the blade to avoid accidental cuts. Diligent attention to these safety practices will ensure your knife remains in good condition and prevents injuries.

How Do You Remove Rust from a Knife?

Even with the best preventative care, rust can sometimes appear on a knife, especially on high-carbon steel blades. Fortunately, minor rust spots can often be removed with simple household items or specialized tools, restoring your knife's appearance and preventing further corrosion. Addressing rust promptly is key to maintaining the integrity and longevity of your blade. While rust is generally not harmful to health, its presence can degrade the knife's performance and aesthetics over time.

Addressing Minor Rust Spots

For light rust that hasn't deeply pitted the blade, several methods can be effective. One common approach is to use a powdered cleanser (like kitchen scouring powder). Apply a small amount of cleanser directly to the rusted area and gently rub it with a soft sponge or a piece of cloth. The mild abrasive in the cleanser can help lift superficial rust without damaging the blade's finish Jikko Cutlery Daily Knife Care.

Another effective tool for rust removal is a rust-removing eraser. Products like "Miracle Clean" (ミラクルクリーン) or "Sabi-Tor" (サビトール) are designed specifically for this purpose. These are abrasive blocks, similar to an eraser, that can be rubbed over the rusted area to gently scrub away corrosion. When using such tools, especially on a knife blade, it's important to follow the existing grind lines of the blade to ensure an even finish and avoid creating new scratches Sakai Ichimonji Mitsuhide Knife Sharpening Basics. These methods are generally safe for both hagane and stainless steel knives, provided they are used gently.

Using Abrasive Papers

For slightly more stubborn rust, or if you prefer a more controlled abrasive, fine-grit waterproof sandpaper (耐水ペーパー) can be used. Start with a relatively fine grit, such as 600 or 800, and work your way up to finer grits if necessary. Always use water with the sandpaper to lubricate the surface and prevent overheating. Rub the sandpaper gently over the rusted area, following the blade's existing finish lines. This method allows for more targeted rust removal and can help restore the blade's original luster. After using sandpaper, thoroughly clean the blade to remove any abrasive particles or rust residue.

When to Use a Whetstone for Rust

If the rust is more severe or has started to cause light pitting on the blade, sharpening with a whetstone can often remove it. As you sharpen the knife, the abrasive action of the stone will remove a thin layer of metal, taking the rust along with it. This is particularly effective if the rust is along the edge or on the bevels of the blade. For deep rust or significant pitting, you might need to start with a coarse whetstone (e.g., #100-#200 grit) to remove the corroded material before moving to a medium and then a finishing stone to restore the edge and polish the blade Tsukiji Aritsugu Japanese Knife Care Guide. This method not only removes the rust but also simultaneously sharpens the knife, making it a highly efficient solution for rusted blades. Remember to wash and dry the knife thoroughly after sharpening to prevent new rust from forming.

Post-Rust Removal Care

After removing rust, it's crucial to follow up with proper maintenance to prevent its recurrence. Immediately wash the knife with neutral dish soap and water to remove any rust particles or abrasive residue. Dry the knife completely with a clean towel. For steel knives, applying a thin layer of blade oil, such as camellia oil, after drying will provide a protective barrier against moisture and oxygen, significantly reducing the risk of future rust Jikko Cutlery Rust Prevention. Even for stainless steel knives, a light application of oil can offer added protection, especially if the protective chromium oxide layer was compromised by the rust. Storing the knife in a dry, low-humidity environment is also essential to keep it rust-free. Consistent care after rust removal will help ensure your knife remains in excellent condition.

The Value of Cherished Knives

Knives, when properly cared for, can become cherished heirlooms. "If you have a knife you bought when you got married, or a knife inherited from a deceased parent, we sometimes receive knives that have been cherished for decades or more. Such excellent knives not only last a lifetime but can also be passed down to the next generation," highlights Sakai Ichimonji Mitsuhide Sakai Ichimonji Mitsuhide Knife Sharpening Basics. This sentiment underscores the importance of diligent maintenance, transforming a functional tool into a lasting legacy.

Frequently Asked Questions

How often should I sharpen my knife?

It is recommended to sharpen your kitchen knife 1-2 times per month for regular home use to maintain optimal sharpness. Signs like eyes tearing when cutting onions or sashimi edges not standing up sharply indicate it's time to sharpen Tsukiji Aritsugu Japanese Knife Care Guide.

Can stainless steel knives rust?

Yes, stainless steel knives can rust, although they are more resistant than carbon steel. They are particularly susceptible to "pitting corrosion" if exposed to strong salts, acids, or left wet, which can penetrate the metal and is often irreparable Sakai Ichimonji Mitsuhide Knife Sharpening Basics.

Is it safe to put my Japanese knife in the dishwasher?

No, dishwashers are strongly discouraged. They use harsh detergents and high temperatures that can cause blades to rust, damage wooden handles, and chip the blade edge due to impact with other items Mitsuboshi Cutlery NAGOMI Care Guide.

What should I do if my knife gets rust?

For minor rust, gently rub with a powdered cleanser or a rust-removing eraser like "Miracle Clean" or "Sabi-Tor." For more severe rust, sharpening the knife with a whetstone can remove the corroded material while simultaneously restoring the edge Jikko Cutlery Daily Knife Care.

How should I store my knife for a long time?

For long-term storage, clean and dry the knife thoroughly, then apply a thin layer of blade oil (camellia oil is recommended). Wrap the oiled knife in newspaper, which absorbs moisture and provides additional rust protection, and store it in a low-humidity area Sakai Ichimonji Mitsuhide Knife Sharpening Basics.