Caring for Your Japanese Chef Knife

Japanese chef knives require a little more care than standard kitchen knives, but maintaining them is simpler than you might think. With the right care, your knife will serve you for years while retaining its sharpness and beauty.

Why Does My Knife Change Color?

If you’ve purchased a high-carbon steel knife, you may notice discoloration after use. This is a natural process called patina formation. High-carbon steel knives, such as those made from Blue or White steel, contain little to no chromium, making them more prone to oxidation. Foods like meats, acidic fruits, and condiments like mustard will create different patina colors and patterns over time. This is completely normal and actually helps protect the blade from rust.

Cutting with Your Japanese Chef Knife

To ensure longevity, always use a straight up-and-down cutting motion. The fine edge of a Japanese knife is extremely sharp, but also delicate. Twisting or torquing the blade can cause chipping or breakage.

Best practices:

• Use a push or pull motion when cutting meats and certain textured foods.
• Cut only on wooden cutting boards. Plastic boards can sometimes cause damage.
• Never use your knife to cut bones, frozen foods, or hard objects.

Cleaning Your Knife

• Use a soft dishcloth with hot water for cleaning. A small amount of dish soap is fine, but avoid abrasive sponges or scourers.
• Never put your knife in the dishwasher! The extreme heat and moisture can ruin the blade.
• If your knife has a carbon steel core, wipe it dry immediately after washing to prevent rust spots from forming.

Storing Your Knife

• Store your knife in the original box or a magnetic knife holder to prevent damage.
• Avoid keeping it loose in a drawer where it can get scratched or dented.
• Apply a thin layer of camellia oil to carbon steel knives between uses to prevent moisture buildup and rust.

Sharpening Your Knife

Keeping your knife sharp is essential for optimal performance. A good sharpening routine involves using a whetstone:

• Start with a rough grit (1000) to reshape the edge.
• Finish with a fine grit (6000) to polish the blade.
• If you’re new to whetstone sharpening, practice on a cheaper knife first.

Need More Help?

At Chef’s Larder, we’re passionate about maintaining high-quality knives. If you have any questions about knife care, feel free to reach out—we’re here to help!