Maintenance

Japanese kitchen tools are investments — good ones last decades with proper care. Storage is half the battle. Knives Magnet strip (最強) — The best option. Magnet bar keeps knives visible, accessible, and dry. Air circulation prevents rust. Install it away from the sink (moisture) and stove (heat). Knife block — Avoid. Blades knock against other blades, edges dull faster, and the block traps moisture. Saya (鞘) — Wooden knife sheath. Traditional and protective. One saya per knife. Good for storage in drawers, but better to have a magnet strip. ...

Japanese knives are precision tools with hard, thin edges. Improper care damages them faster than any amount of use. Cleaning Hand wash only. Japanese knives go in the dishwasher — never. The high heat, detergent, and water pressure damage the handle, dull the edge, and can pit stainless steel. Wash immediately after use — acidic foods (citrus, tomatoes, vinegar) react with carbon steel Use warm water and mild dish soap Wipe from the spine to the edge (never across the edge) Dry immediately with a soft cloth — don’t air dry For carbon steel: wipe the blade with a thin coat of mineral oil after drying Cutting Surfaces Wood or soft synthetic cutting boards only. ...