HOW TO
Clean a Japanese Knife
Without Damaging It
A well-made Japanese knife will serve you for years—if you take care of it properly. One of the most crucial aspects of Japanese knife care is washing it correctly. Unlike stainless steel kitchen knives, high-carbon steel blades require extra attention to prevent rust and maintain sharpness. Follow these simple steps to keep your knife clean, rust-free, and always razor-sharp.
Step-by-Step Cleaning Guide
1. Rinse the knife with warm water.
This helps loosen any food particles and prepares the blade for proper cleaning.
2. Apply dish detergent to a wet sponge.
Use a mild detergent—nothing too harsh. Your knife needs cleaning, not a chemical bath.
3. Support the blade with a stable base.
When cleaning, it’s best to rest the blade on a secure surface to avoid slipping or unnecessary flexing.
4. Scrub the blade using the soft side of the sponge.
Pay close attention to both sides of the blade, the spine, and the junction between the blade and handle—an often-overlooked spot that deserves extra care.
5. Don’t forget the handle.
Give it a good scrub along its length, at the junction with the blade, and the end. Whether it’s wood or synthetic, a clean handle means a clean grip.
6. Rinse thoroughly with warm water.
Cold water is a knife’s worst enemy! (More on that below.)
7. Dry immediately.
Wipe the blade with a dry cloth, ensuring no moisture remains. Give the handle a good squeeze to remove excess water, especially if it's wooden.
Why You Should Never Wash a Japanese Knife with Cold Water
Warm water is used to heat the blade to ensure better evaporation of any micro-pockets of water on the blade. Cold water cannot effectively wash away grease and other food residues, and a blade washed with cold water retains a greater amount of micro-moisture, which can lead to bacterial growth and even rust.
Did you know? Hot water cannot destroy the blade, as it takes a minimum of 160°C to loosen the HRC hardness of the knife, let alone destroy the blade. Your hands will not withstand such high temperatures that damage could occur, but we hope you don't forget your steel pet in the oven. ;)
Are you a pro chef?
Here’s how to clean your knife after a long, hard day in the kitchen:
1. Rinse the knife with warm water.
2. Provide the blade of the knife an additional, higher surface for added stability.
3. Pour some dish soap on the blade.
4. Use a rust eraser to spread it over the blade and rub to remove any spots.
5. Don’t forget to do the same to the spine, the heel and the machi of the blade.
6. Apply dishs soap to a sponge and scrub the blade vigorously - on both sides, the spine, and the junction between the blade and the handle (this spot needs extra attention).
7. Scrub the entire handle—along its length, at the junction with the blade and its end.
8. Rinse off the foam with warm water (cold water is a knife’s enemy!)
9. Wipe the blade dry.
10. “Wring out” the handle.
FAQs: Japanese Knife Cleaning & Care
Final Thoughts
Keep Your Japanese Knife in Top Shape
Proper Japanese knife maintenance isn’t complicated, but it does require attention to detail. By washing, drying, and storing your knife correctly, you’ll ensure it stays sharp, rust-free, and ready for action for years to come.
Taking a few extra seconds to wash your knife properly will keep it in peak condition for years to come. Treat it well, and it will return the favor every time you step into the kitchen.
Looking for more tips on Japanese knives? Explore our guides on How to sharpen your Japanese knife and the Maintenance of kitchen knives for expert advice!
