How to take care of your carbon knife

A carbon knife is not like any other. It is alive.
The steel reacts to moisture, acid and time - and precisely this gives it character, personality and soul.
A Japanese carbon steel knife can become extremely sharp, develop a patina and take on a unique glow if you treat it with respect.

In this guide, you get 7 simple tips on how to take care of your handmade Japanese carbon knife, so that it stays beautiful and sharp for many years to come.

1. Understand your carbon knife - and why it requires care

Carbon steel is loved by Japanese smiths for its purity and ability to be honed to perfection.
On the other hand, it is a material that reacts to its surroundings. Moisture and acid leave their mark - but it's also what makes it come alive.

Therefore remember:

• Always wipe the knife after use

• Never leave it wet

Over time, the steel will develop a darker tone - called patina.
The patina is not rust; it is nature's own layer of protection and a testament to all that the knife has cut.

2. Cleaning – protect against rust and maintain sharpness

A carbon knife must always be washed by hand. Use lukewarm water, a mild soap and a soft sponge.
When you're done, dry it immediately, preferably with a clean cotton towel.

The dishwasher is the enemy of steel – the high heat, steam and chemicals can destroy the hardening and cause rust stains.

If you discover small spots, they can be removed carefully with a tea towel and some baking soda or a mild polishing agent, but you must be very gentle, as even the baking soda can scratch the steel. Avoid steel wool – it scratches the blade and removes the patina that actually protects.

A simple ritual:
Wipe the knife every time you rinse it. It takes a few seconds – and significantly extends its life.

3. Use and cutting technique – let the egg work for you

A carbon knife rewards patience and precision.
Use it on wooden or plastic cutting boards – materials that support the egg.

Cut in calm, fluid movements and let the sharpness of the steel do the work.
It's about rhythm, not power. When you let the knife slide rather than pressing, the egg stays intact and sharp for longer.

Since Japanese steel is extremely hard, it is not recommended to twist or twist the knife on the cutting board, as you may end up "chipping" your knife, i.e. knocking a piece off the egg. 

We also always recommend that you don't cut into anything that you wouldn't chew - frozen things, bones and other hard things are a no-go! 

4. Oiling – the small routine that makes a big difference

Steel and moisture are never good friends.
To protect your carbon knife against oxidation, you can give the blade a thin layer of oil.

Use a neutral oil such as camellia oil or mineral oil.
Apply a few drops to a piece of paper towel and lightly wipe the leaf over the entire surface.

This simple routine forms a protective layer against moisture and air – especially useful if the knife is not used every day or if you live in a humid climate.

See our selection of oil here

5. Grinding and maintenance – the rebirth of steel

Carbon steel is grateful to work with. It can be sharpened extremely sharp and regains its egg with a few, calm strokes.

A sharp knife can keep its edge for a very long time if you maintain it on a fine-grained whetstone such as 2000/3000 grit. It is also a good idea to use a leather strap and keep an angle of approx. 15 degrees.
Move the knife back and forth with light pressure and let the stone or strap do the work.

After grinding:
Dry the blade thoroughly and give it a thin oil treatment.
With proper care, a Japanese carbon chef's knife will retain its sharpness and expression for many years.

6. Storage – protect the egg

A knife deserves a safe place to rest.
Never leave it loose in a drawer - it wears out both the egg and you.

Use instead:

• Knife magnet in wood – stylish and practical

• Saya (knife sheath) – ideal if you travel or store the knife in a drawer

It protects both the egg of the blade and the balance of the handle.

7. Patina – the steel's personality

Many people confuse patina with rust, but it is the opposite.
The patina is the steel's way of protecting itself – a natural layer that slowly builds up through use.

It tells the story of your knife: the vegetables, meat and fish you have cut.
No two carbon knives get the same patina – each one becomes unique.
This is where craftsmanship and personality merge.

Finishing - make the knife your own

To own one carbon knife is not just about maintenance.
It's about taking responsibility for a piece of true craftsmanship – a tool that gets better over time the more you use it.

When you dry, oil and sand it with calmness and respect, it becomes an extension of yourself.
And that is precisely what makes a handmade Japanese knife so special – it tells your story, one cut at a time.

Discover our selection of carbon knives, Japanese whetstones, and accessories – made to last for generations.