Suwada Blog

Kitchen knives stored securely on a wall-mounted magnetic strip

How to Store Japanese Kitchen Knives Safely

Saya, magnetic strips, knife blocks and drawer inserts can all work if the edge is protected, the blade is completely dry and the knife can be removed without scraping the cutting edge.

Japanese Santoku kitchen knife with a broad double-bevel blade

Can Japanese Knives Go in the Dishwasher?

For most Japanese kitchen knives, hand washing is the safer choice. Dishwashers add heat, detergent, long moisture exposure and contact that can damage fine edges, finishes and handles.

Japanese Santoku kitchen knife with the cutting edge clearly visible

What to Do If a Japanese Knife Chips

Small chips are often repairable. First assess the size and location, stop stressing the damaged edge, then decide whether normal sharpening, coarse-stone repair or professional work is appropriate.

Japanese Gyuto kitchen knife with visible steel blade finish

Patina on Carbon Steel Knives: Good or Bad?

Patina on carbon steel is normal. Learn how to distinguish stable patina from orange rust and how to care for a reactive Japanese knife.

Japanese Santoku kitchen knife with a clean steel blade surface

Why Does a Japanese Knife Rust?

Why Japanese knives rust, which steels are most reactive, how to prevent corrosion and what to do when orange rust appears.

1000-grit whetstone used for routine Japanese kitchen knife sharpening

How Often Should You Sharpen a Japanese Knife?

Sharpen when cutting performance declines, not on a fixed calendar. Frequency depends on use, steel, hardness, edge geometry, board, technique and how lightly you maintain the edge.

1000-grit sharpening stone used as a medium-grit stage in knife sharpening

1000 vs 6000 Grit Whetstone: What’s the Difference?

1000 grit is for ordinary sharpening; 6000 grit is a fine refining and polishing stage after the edge is already formed.

Dual-grit sharpening stone with 1000 and 3000 grit surfaces

1000 vs 3000 Grit Whetstone: Which Do You Need?

Use 1000 grit to restore the edge and 3000 grit to refine it. You do not necessarily need both.

1000-grit sharpening stone used for routine knife-edge maintenance

Is 1000 Grit Enough to Sharpen a Japanese Knife?

Yes: for an undamaged but dull kitchen knife, a properly used 1000-grit stone can produce an excellent working edge.

Japanese Petty knife with a Shirogami #2 carbon-steel edge and stainless cladding

Aogami vs Shirogami: What’s the Difference?

Aogami and Shirogami are Japanese carbon-steel families with different compositions and trade-offs; neither is universally better.

Japanese Gyuto kitchen knife with steel blade and wooden handle

Carbon vs Stainless Japanese Knives: Care, Patina & Edge Behaviour

Compare carbon and stainless Japanese knives by corrosion resistance, patina, maintenance, sharpening feel, cladding and everyday use. Neither category is automatically sharper or better.

Japanese Nakiri knife with rectangular double-bevel vegetable blade

What Is a Nakiri Knife?

A Nakiri is a tall, relatively straight-edged Japanese vegetable knife, usually double bevel and designed for chopping and push cutting on a board.

Suwada Blog

How to Store Japanese Kitchen Knives Safely

Can Japanese Knives Go in the Dishwasher?

What to Do If a Japanese Knife Chips

Patina on Carbon Steel Knives: Good or Bad?

Why Does a Japanese Knife Rust?

How Often Should You Sharpen a Japanese Knife?

1000 vs 6000 Grit Whetstone: What’s the Difference?

1000 vs 3000 Grit Whetstone: Which Do You Need?

Is 1000 Grit Enough to Sharpen a Japanese Knife?

Aogami vs Shirogami: What’s the Difference?

Carbon vs Stainless Japanese Knives: Care, Patina & Edge Behaviour

What Is a Nakiri Knife?

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