How Do You Wash a Japanese Kitchen Knife?
Sep 27, 2026
Wash a Japanese kitchen knife by hand with warm water, mild dish soap and a soft sponge or cloth, then dry it immediately.
1. Keep the knife visible
Do not drop it into a sink full of water or dishes. Keeping the blade visible reduces both corrosion time and accidental cuts.
2. Use mild soap
Warm water and ordinary mild dish soap are enough for normal food residue. Strong abrasives are unnecessary for routine cleaning.
3. Clean the blade safely
Hold the handle securely and wipe along the blade face while keeping fingers away from the cutting edge. Do not scrub across the edge with bare fingers.
4. Rinse briefly
Do not leave the blade or wooden handle soaking. Prolonged water exposure is especially unhelpful for reactive steels and natural wood.
5. Dry immediately
Dry the entire blade, heel, spine and handle junction with a clean towel. Carbon steel benefits from especially prompt drying.
6. Avoid the dishwasher
Heat, long moisture exposure, detergent and contact with other objects can damage fine edges, finishes and natural handles.
What about acidic foods?
Rinse and dry sooner after citrus, tomato, onion or salty foods if the blade contains reactive carbon steel.
