Common Mistakes to Avoid with Japanese Knives

Japanese knives are renowned for their unparalleled sharpness, delicate craftsmanship, and cultural heritage. But with this precision comes the responsibility of proper use and care. At Shinbu, we believe that every customer should know how to protect their investment. Avoiding a few common mistakes will ensure your knife stays razor-sharp and beautiful for years to come.

Why Proper Care Matters

Unlike many mass-produced Western knives, traditional Japanese knives are forged with a harder, thinner steel that allows for incredibly fine edges. This makes them exceptional for precise cuts—but also more prone to chipping or corrosion if misused.

Below are the top five mistakes we see new owners make, along with our advice for avoiding them.

1. Using Your Knife to Chop Bones

Japanese knives like the Gyuto, Santoku, or Nakiri are designed for precision slicing and chopping of boneless meat, fish, and vegetables. Chopping through bones or hard materials (like frozen foods) can cause chips or cracks in the fine edge.

Shinbu Tip: For cutting bones or hard joints, use a cleaver or dedicated heavy-duty butcher knife instead of your Japanese chef’s knife.

2. Soaking Your Knife in Water

Leaving your knife soaking in a sink or water-filled container is a recipe for rust—especially with high-carbon steel blades that provide superior sharpness but require proper care.

Shinbu Tip: Always wash your knife immediately after use and dry it thoroughly. Never leave it submerged or wet for long periods.

3. Not Drying Your Knife Immediately

Even stainless or rust-resistant steel can develop spots or corrosion if left wet. One of the most common reasons we see knives sent back for repair is rust caused by poor drying habits.

Shinbu Tip: After washing, dry your knife completely with a soft cloth, moving from spine to edge to protect your fingers and the blade.

4. Putting Your Knife in the Dishwasher

Dishwashers expose blades to high heat, harsh detergents, and accidental contact with other utensils—dulling the edge and damaging the handle.

Shinbu Tip: Always hand wash your knife with mild soap, warm water, and a soft sponge. Dry immediately and store properly.

5. Using the Wrong Cutting Surface

Hard surfaces like glass, stone, or ceramic cutting boards will dull or chip your knife’s edge very quickly.

Shinbu Tip: Use a high-quality wooden or soft plastic cutting board. End-grain wood boards are especially gentle on fine Japanese blades.

Real Stories: Common User Mistakes

We often see customers send back knives with chipped edges from chopping through chicken bones or complaints about rust after leaving knives overnight in the sink. These problems are preventable with a few simple habits. At Shinbu, we want you to keep your knife as sharp and beautiful as the day you unboxed it—so we share this knowledge with every purchase.

Expert Tips from Shinbu

• Store your knife safely in a wooden sheath (saya) or on a magnetic strip away from other metal tools.
• Sharpen your knife regularly with a whetstone to maintain its edge.
• Oil high-carbon blades lightly with food-safe mineral oil if storing for a long time.
• Never use your Japanese knife as a can opener, screwdriver, or pry tool.

By avoiding these common mistakes and following these simple tips, you can enjoy the true performance and beauty of a Shinbu knife for years to come.

Ready to experience the sharpness and craftsmanship of a true Japanese blade? Explore our collection and discover the perfect knife for your kitchen today.