Things That Can Damage Your Japanese Knife| Knowing Appropriate Use

Things That Can Damage Your Japanese Knife| Knowing Appropriate Use

Things That Can Damage Your Japanese Knife
| Knowing Appropriate Use

Japanese knives are specialized blades made from high-quality steel that may last a lifetime. The lightweight and thin design is responsible for reducing resistance during chopping while ensuring accuracy in cuts. Though known for their sharpness, durability, and sleek look, these delicate blades are still prone to damage, which may be the result of inappropriate usage.
Curious about what aspects can damage your knife? If yes, then this blog is for you. It also details valuable insights regarding its appropriate usage that can assist you in maintaining its excellent condition.

Damascus Steel Chef Knife

Common Factors That Can Damage Your Japanese Knife

Improper Storage

A Japanese Knife is a long-term investment that can last for a whole lifetime with proper storage facilities. However, improper storage like keeping your blade in the utensil drawer, may lead to reducing their sharpness as the continuous shifting movement may result in the chipping away of the edges. There are other aspects as to how improper storage can harm your Japanese blades, as mentioned below:

  • Storing them directly after washing them in humid conditions may lead to rust.
  • Placing them near a hot stove may subject them to sudden changes in the temperature, which can cause a slight bend in the knives.
  • The sheath may seem like a convenient storage option, but its made up of rough material which can scratch the delicate blade.

Excessive Force 

Though our Japanese knives are known for their robustness, if you put unnecessary force, then it can result in its damage. The following are types of excessive force which may lead to knife damage:

  • Twisting and Drying, especially during cutting complex food products or opening the lids, can bend the blades while compromising their functionality.
  • Applying extreme side pressure while chopping can dull the edge of your Japanese blade unevenly.
  • Putting excessive pressure on the tip while cutting downwards or forcefully chopping food items like chicken, etc, can result in the chipping of the edge.

Inappropriate Cutting Surfaces 

Some cutting surfaces can affect the edges of the knives while posing a threat to their quality. The following are some other cutting surfaces that are not good for your Japanese blades:

  • The metal cutting board provides a highly rough surface that has the potential to cause nicks.
  • The stone or granite countertops provide a hard surface that can easily crack your blade.

Improper Cleaning and Maintenance

The longevity and performance of Japanese knives can be easily impacted if they are improperly cleaned and maintained. The usage of wrong techniques in maintaining the sharpness of these knives can also alter or damage the cutting angle. There are other aspects under these factors that can harm the finish of these blades, as mentioned below:

  • Abrasives and harsh cleaners like bleach, detergents, etc., can remove the protective patina and leave various marks.
  • A dishwasher that includes a jostling experience and high heat can lead to rust formation and loosening of the handle.

Appropriate Usage 

The Japanese knives require appropriate usage along with suitable storage facilities and maintenance as mentioned below:

Utilize knives To Its Full Potential 

The Japanese knives demand some attention, which means that you must employ the following pointers for the correct usage of these blades:

  • The first thing to be careful about is utilizing the right Japanese knife for the right task i.e., using the boning blade for the boning task and chopping knife for the chopping task.
  • Apply up and down motion while using the blades without exerting any force.
  • Employ a wooden cutting board while avoiding marble, as they may damage the wedge.
  • Ensure to immediately wash and dry your blade manually to avoid corrosion.

Proper Storage Facilities

You must keep your blades in the following storage facilities:

  • The knife blocks known for having various slots are specifically designed to protect your Japanese knives as they prevent your blades from getting exposed to the air. Thus avoiding any rust formation.
  • Magnetic strip is another popular option for storing your high-quality Japanese knife collection. These are installed on the wall where your blades magnetically stick.


Maintenance is a must when it comes to these knives for which you can clean them with a damp cloth or mineral oil to remove any dust. The other ways of ensuring its maintenance are stated down below:

  • Use the correct sharpener, speed, and accurate angle for your Japanese knives while employing the right techniques. However, you should only sharpen the blades when they start losing the ability to perform clean cuts or when you have to apply some pressure.
  • The wooden handle should also be maintained with the help of wax or oil, which may contribute to extending the lifespan of these knives.


A Japanese knife made from a forging process and quality steel can last for a lifetime, which is only possible if you avoid all the factors that can damage your blades. You can add more value and extend their life by knowing the ways in which you can handle and maintain them. However, if you need professional help, you can visit the chef knife store at Yakushi Knives.

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