Can Japanese Knives Go in the Dishwasher? (Spoiler: Don’t Do It)

Japanese kitchen knives are renowned worldwide for their exceptional sharpness, precision, and craftsmanship. Whether you're using a Gyuto, Santoku, or Nakiri, owning a Japanese knife is like owning a finely tuned instrument — it performs beautifully, but demands respect.

One of the most common questions from new owners is:
“Can I clean my Japanese knife in the dishwasher?”

Here’s the short answer: Absolutely not.

Let’s dive into why this is a bad idea — and what you should do instead.

Why Dishwashers Are Dangerous for Japanese Knives

• Thermal shock: Dishwashers alternate between hot and cool cycles, leading to warping or micro‑fractures.
• Chemical corrosion: Alkaline detergents strip oils/coatings, causing rust, pitting, or discoloration.
• Blade damage: Knocks in the dishwasher can chip the fine, acute edge of Japanese knives.
• Handle degradation: Wooden/composite handles may crack or loosen from heat and moisture.

How to Clean Your Japanese Knife

• Hand-wash immediately: Use warm water, mild soap, and a soft sponge or cloth—avoid scouring pads.
• Dry thoroughly: Wipe the blade and handle, especially around the spine and tang.
• Oil if carbon steel: Lightly coat with food-safe oil to prevent oxidation.
• Store properly: Use a sheath, magnetic strip, or knife block to protect the edge.

What If It’s Already Been in the Dishwasher?

• Immediately remove and dry your knife.
• Check carefully for rust near the edge and handle.
• Sharpen or strop if the edge is dull or chipped.
• Apply camellia or food-safe oil if it's carbon steel.
• And—don’t repeat. 😉

Final Verdict

Conclusion

A Japanese knife isn’t just a kitchen tool—it’s a piece of craftsmanship. Putting it in the dishwasher is like washing a silk kimono with gravel.

Protect your edge, respect the steel, and your knife will serve you for decades.