6 Easy Ways to Care for Your Gyuto Japanese Chef Knife

Japanese knives need to be cared for, despite being known for their sharpness and performance. This way, they last for a long time. 

The Gyuto Japanese chef knife is general-purpose and the equivalent of a Western chef knife. It can be used on most types of ingredients, from meat to fish to vegetables and fruits, to perform different types of cutting. 

For keeping your favorite knife (or any knife in your kitchen, really), you can follow a few easy steps. 

Sakai Kikumori Kikuzuki Kuro Gyuto 240mm

6 easy ways to maintain your Gyuto Japanese chef knife

Use it properly

Never use your Gyuto to cut anything other than food! While cutting through meat around the bone is what it is meant for, cutting through bone is not something you should be doing with a Gyuto. For meat, vegetables, or other ingredients, cut straight through or use the push/pull technique. 

Even though the Gyuto knife is multi-purpose, it is limited to cooking and not any other tasks. Using the Gyuto for anything other than cooking can cause permanent damage to your beloved knife. 

Clean after each use

Japanese knives are made of different types of steel, the major types being stainless steel and carbon steel. Regardless of which of the two your Gyuto’s blade is made of, make sure to wash it well after each use. Do not use harsh scrubbers that are made of steel or metal. Instead, use a soft sponge to wash the blades. If needed, use mild soap. 

Drying after washing

Carbon steel blades in particular must be promptly dried after washing as they are more prone to rusting as compared to stainless steel blades. However, note that stainless steel is not 100% rust-proof either. This step is a must, even if you are storing it in a traditional Saya (sheath) to protect the blades. 

Storage 

Japanese knives must be stored away carefully when not in use so that the blades will not be hitting against other utensils or blades of other knives. Store them in a leather or magnetic Saya that you can display with pride. 

Cutting surface

Invest in a good cutting board, preferably made of wood, to avoid dulling the blade. Avoid hard surfaces like marble (the most common kitchen counter surface) or glass, which are hard. 

Large Cutting Board Made of Larchwood

Sharpening 

If you feel like your Gyuto is not doing the job like it should, the blade has probably turned dull. This is when you should get it sharpened professionally. You can purchase a whetstone for your home to sharpen between professional services.

If you sharpen it yourself, ensure to strop to remove burr on either side (a result of sharpening) of the blade to retain a smooth surface for use. You can buy knife polishing accessories to keep the knife looking brand new. 

The Cook’s Edge is a store that offers Atlantic Canada’s largest selection of beautiful handcrafted Japanese knives, including the popular Gyuto Japanese chef knife. The store also offers affordable knife sharpening services.