The high-carbon steel blades of Japanese sushi knives are more prone to rust than stainless steel alternatives, which affects the life of the knife and your ability to use the knife safely. To avoid rusting, wash and dry the knife immediately after use. If needed, add a small amount of oil to the blade for an added layer of protection.
Also, remember that Japanese knives are not dishwasher safe, as the heat, water, and chemicals can damage the blade and handle. To preserve your knives, hand-wash them with mild soap and warm water. Here are some additional tips for your Japanese knives:
- Avoid using Japanese knives to cut acidic foods, as this can change the color, taste, or smell of the food
- Avoid cutting extremely hard or frozen items with your knife, as this may cause chipping or breakage to the blade
- Never use the knife on a metal or glass surface. For best results, use an end-grain wooden cutting board