Japanese knives are a work of art and precision. But no matter how well made they are, if you don't take proper care of them, their edge will be ruined. Here are the five most common mistakes that ruin them (and how to avoid them).
1. Using a board that is too hard (or too cheap)
If you're using a glass, marble, or hard plastic board... stop. You're breaking the edge with every cut.
Solution: Use softwood boards , such as hinoki or ginkgo. They're gentle on the edge and help extend the knife's life.
2. Store it loose in a drawer
That "clink clink" every time you pick up a fork is the sound of disaster. The edge is bruised and worn down.
Solution: Use a sheath (saya), a wooden magnet, or a knife bag . It's a minimal investment, but provides maximum protection.
3. Cutting things that are not intended for that knife
Are you using your Santoku to open a pumpkin or crack bones? Wrong. It's like using a scalpel to chop wood.
Solution: Every knife has its purpose. Use Deba knives or butcher knives for tough cuts.
4. Put it in the dishwasher
Neither fast nor effective: dishwashers damage edges, handles, and can even rust high-carbon steels.
Solution: Hand wash with warm water, without harsh detergents, and dry thoroughly immediately afterward.
5. Not sharpening it when it's time
Waiting for the knife to not even cut a tomato is waiting too long. The edge will gradually dull.
Solution: Use sharpening stones from time to time, even if the knife "seems" to be fine. Maintaining an edge is easier than recovering it.
Take care of it as it deserves
A well-maintained Japanese knife can last for years. It just requires the right things: good habits, a proper board, and not putting it through the wringer.
Want to learn more about how to care for it? Check out this post:
👉 5 Common Mistakes When Using a Japanese Knife
