Caring for Stainless Steel
Engineered for effortless everyday utility, Japanese stainless steel delivers exceptionally sharp cutting performance without the maintenance needs of carbon steel. It offers the perfect balance of durability, corrosion resistance, and low-maintenance care for the modern kitchen.
Daily Care
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Wash & Dry Promptly: Hand-wash with mild soap and warm water, dry with a soft towel.
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Avoid the Draining Board: While rust-resistant, leaving stainless blades in wet drying racks or resting against other wet cutlery can dull the edge.
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Never Use the Dishwasher: High heat, harsh detergents, and movement inside a dishwasher will dull the razor edge, warp wooden handles, and degrade the steel over time.
While stainless steel requires far less attention than carbon, a small amount of daily care ensures your blade retains its edge and pristine finish for years.
Caring for Carbon Steel
Prized for taking an extraordinarily keen edge and holding it through hours of prep, high-carbon steel is the heart of Japanese knifemaking. Unlike stainless steel, a carbon blade is a living object—it is meant to be used, aged, and maintained rather than kept as an ornament.
The Daily Ritual
Carbon steel requires a mindful approach to care:
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Keep a Damp Cloth Nearby: When slicing acidic ingredients—especially tomatoes, lemons, and limes—keep a damp cloth on your cutting board to wipe the blade regularly as you work.
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Wash & Dry Immediately: Once finished, hand-wash your knife with mild soap and dry it thoroughly straight away. Never leave a carbon blade sitting wet, and never put it in the dishwasher.
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Oil for Storage: If storing your blade for an extended period, apply a light coat of food-safe mineral oil to protect the steel from ambient moisture.
Patina: The Living Steel
With use, your blade will naturally darken and develop a varied, iridescent patina. This evolving surface is a sign of use, not of wear—it is the knife acquiring its sense of self whilst adding a layer of natural corrosion resistance. If your carbon knife looks as pristine as the day you unboxed it, it simply isn't being used enough. Do not scrub this darkening away; celebrate it as part of the tool's character.
Restoration & Repair
Carbon steel knives are exceptionally resilient and built to last generations. Should an accident occur, remember that damaged steel can almost always be brought back to life:
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Light Rust: If surface rust appears, gently rub it away with a dry scourer or a dedicated rust eraser, then rinse, dry thoroughly, and oil.
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Chips & Damaged Tips: Minor chips can be honed out, snapped tips can be re-established, chipped edges re-ground, and handles replaced.
Treat your blade with intention, and it will reward you with a lifetime of effortless preparation.