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![Rust Preventing Blade Oil-[Musashi]-[Japanese-Kitchen-Knives]](http://www.musashihamono.com/cdn/shop/files/Rust-Preventing-Blade-Oil-Musashi-Japanese-Kitchen-Knives.jpg?crop=center&height=140&v=1755329524&width=140)
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Japanese knives stand out from their Western counterparts not only for their traditional craftsmanship and culinary heritage, but also for the level of care and delicate sharpening techniques they require.
How to use a Japanese knife
Caring for your Japanese knife requires a consistent routine, and with proper care, your knife can outlast its maker.
The Japanese Cutting Technique
❖Use the entire length of the blade, not just the center or tip
❖Let the blade do the work. Japanese knives are designed to be sharp and efficient
❖Don’t force or press hard. Excessive pressure damages the edge and the ingredients
Avoid
❖Twisting or prying — might result in chipping
❖Avoid tossing it into a drawer without protection
❖Always clean and dry your knife thoroughly before storing
❖Avoid using knife blocks — this will dull the edge and produce mould
Entire length
Sharp and efficient
Don’t press hard
How to take care of your knife
Caring for your Japanese knife requires a consistent routine, and with proper care, your knife can outlast its maker.
Care steps
❖Washing — Rinse with a soft sponge and dishwashing soap
❖Drying — wipe dry after washing
❖Oiling — Apply non-acidic edible oil on a cloth and coat the knife after drying
Avoid
❖Machine washing — will damage the handle & blade
❖Not rinsing after acidic foods — leads to oxidation and rust
❖Storing without thorough cleaning and drying
❖Leaving the knife in moist places after use
Washing
Drying
Oiling
How to store your knife
Proper storage is essential to keep your Japanese knife sharp, safe, and rust-free.
Storing recommendations
❖Japanese Wooden Sheaths — ideal for drawers, use the sheath designed for your knife
❖Knife Rolls — each knife in its pocket, great for traveling
Avoid
❖Storing without cleaning and drying
❖Hitting hard items (bones, frozen food)
❖Using a knife not designated for the purpose
❖Glass or ceramic cutting boards — use wood or soft plastic
Wooden Sheaths
包丁ケース
Knife Case
How to de-rust your knife
Caring for your Japanese knife requires a consistent routine, and with proper care, your knife can outlast its maker.
Basic De-rusting Tips
❖Follow the grain of the metal when de-rusting
❖Use a gentle abrasive or rust remover designed for knives
❖Rinse and dry thoroughly after treatment
❖Follow up with oiling to protect against future rust
Avoid
❖Harsh chemicals or steel wool — can scratch or weaken the blade
❖Leaving the knife wet after de-rusting
❖Forgetting to oil the blade after rust removal
How to sharpen your knife
A sharp knife is safer, easier to use, and makes cooking more enjoyable. Sharpening requires a lot of practice, but it’s a skill anyone can learn.
Basic Sharpening Tips
❖Hold your knife at the right angle for effective sharpening
❖Use smooth, controlled strokes on both sides of the blade
❖Keep the sharpening stone wet for best results
❖Finish with a fine stone or strop to polish the edge
❖For single-bevel knives, follow specific instructions
❖Maintain consistent pressure
❖Oil carbon steel after sharpening
Avoid
❖Excessive pressure — can damage the blade
❖Skipping sides — sharpen evenly
❖Sharpening a dirty or rusty blade
Wet Stone
Right Angle
Oil After Use
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Still not sure? Choose Musashi Membership. Re-sharpen, re-handle, and de-rust your knife by the masters who made it, plus enjoy priority service and tailored rewards.
