[2024] Rust
I am Okudaira, the owner of "Japanese Kitchen Knife TOKU''.
We want to sell knives made in our hometown of Sakai, Osaka, so we purchase and sell knives made in Sakai from a knife manufacturer in Sakai.
We don't just sell knives, we visit a number of blacksmiths and bladesmiths in Sakai to help our customers understand knives, experience the actual work, and hear from the craftsmen. I'm here. In addition to Sakai, we also visit Seki in Gifu, Tsubame-Sanjo in Niigata, Tanegashima in Kagoshima and Katsushika in Tokyo, in an effort to deepen our understanding of the characteristics and commitment of each.
Rust
When choosing a knife, I often hear the phrase, "A knife that doesn't rust is best."
Someone also bought a steel knife, but it quickly rusted, so I put it away.
So, do stainless steel knives not rust?
No, stainless steel knives are less likely to rust, but they will still rust.
If you have a stainless steel knife that you have been using for many years, have you noticed any areas that have turned slightly yellow?
That's rust on a stainless steel knife.
Even with the stainless steel knives that we receive for resharpening, we often see knives that have rust around the joint with the handle or near the ferrule.
So, what do you look for in a knife?
Is it the appearance? Or the sharpness?
When asked this question, a considerable number of people answer "sharpness."
For such people, we recommend steel knives, but we tell them that steel knives are prone to rust.
So, does a steel knife really rust quickly?
I personally use the deba and yanagiba knives sold in our store, and they have not rusted at all.
After use, I just make sure to wipe off any moisture with a knife cloth or similar.
It's just the same as the way a sushi chef wipes his knife after using it.
Even with this, some knives are still prone to rust.
However, I believe that simply wiping the knife with a cloth after use, not only for steel knives but also for stainless steel knives, will help keep the knife in good condition for a long time.
Since stainless steel knives are resistant to rust, do you leave them as they are after cutting ingredients?
Do you put it in the sink with pots and pans and plan to wash it later?
Do you wash your knives in the dishwasher?
After using a knife, wipe it with a cloth. When washing it, wash the knife by placing it between a sponge starting from the back of the knife.
After washing, dry the knife with a dry cloth. Doing this will keep the knife clean and minimize rust.
If it does get rusty, you can easily remove it by rubbing it with a rust removal sponge moistened with a little water.
Conditions that make the knife prone to rust include when there is moisture remaining on the knife or when cutting something acidic, such as a lemon. These are conditions that make the knife prone to rust, so it's best to be careful.
Both stainless steel and steel have their pros and cons.
Personally, I think that steel knives, which have a sharp edge and bring out the flavor of food, are more appealing than stainless steel knives, which look beautiful.
Let's go to a knife store!
If you don't understand it until you see it, go to a knife store and try holding a knife. However, most stores do not allow you to try cutting the knife, so you cannot check the sharpness before purchasing.
"Japanese Kitchen Knife TOKU'' does not have a store, but we set up stalls at events, so please feel free to stop by if we have one in your area.If there is no knife specialty store nearby, it is a good idea to purchase from an online knife specialty store.
"Japanese Kitchen Knife TOKU'' has posted a video showing the actual cutting process, so please use it as reference.