If you've invested in a good Japanese knife , you probably already know it's no ordinary kitchen tool. It's precision-crafted, hand-forged, and made with high-quality steels. But there's one common mistake that can quickly ruin your knife: putting it in the dishwasher .
1. The dishwasher damages the edge
The movement of the dishwasher, combined with contact with other utensils, can cause the knife's edge to become dull and lose its precision. Japanese knives are sharpened at a sharper angle than Western knives , making them more precise, but also more delicate.
2. Constant humidity rusts steel
Even Japanese stainless steels can rust if exposed to a humid environment for extended periods. And the inside of a dishwasher is exactly that: heat, steam, and moisture trapped during the drying cycle.
3. The detergent is too aggressive
Dishwasher detergents are formulated to clean tough grease and residue. However, they are also abrasive and can damage the finish of the steel and handle, especially if the knife has natural wood trim.
4. Wooden handles can crack
Many traditional Japanese knives have handles made of wood such as magnolia, walnut, or even ebony. These materials are not designed to withstand heat cycles and pressurized water. The result can be warping or cracking.
So how should I wash my Japanese knife?
1. Hand wash immediately after use with warm water and a little mild soap.
2. Dry it immediately with a clean cloth, without letting it wring.
3. Avoid scrubbing with metal scouring pads or abrasive products.
4. Store it in a case , block, or magnetic holder to protect the edge.
Conclusion
Caring for your Japanese knife starts with the simplest habits. Putting it in the dishwasher is one of the quickest ways to ruin a tool that, when properly cared for, can last a lifetime. Treat it as what it is: a piece of craftsmanship that deserves attention and respect.
