How can I prevent my knife getting rusty after each use?

I sometimes get question from customers that the knife starts get rusty right after using them and wondering if it is normal to getting rusty so easily.

Answer for the question is that the traditional Japanese carbon steels such as Blue Steel and White Steel are really easy getting to rusty although cutting performance is one of the best.

You can prevent getting the knife rusty by wiping with it every time you use it. After you finishing day work then you may use any type of oil on the kitchen paper, and wipe knife gently. I know it is troublesome to do so but this is a standard way to get rust from your knife.

If you are type of the person who are not worrying about getting rusty I suggest to get like VG10, R2 ,Silver No 3,  or any stainless resistance steel, so that you don’t worry about it.

                                          Sakai Takayuki Sekiryu Blue Steel No.2 Japanese Sword Style
                                          Japanese Sushi Knife -270mm

                                         Shigeki Tanaka Blue Steel 17 Layer Damascus Gyuto Japanese Chef
                                         Knife  210mm

                                          Sakai Takayuki VG10 33 Layer Damascus Japanese Nakiri Chef
                                          Knife 160mm

                                         Kanetsune VG10 17 Layer Damascus Japanese Sushi Sashimi 

                                         Knife -210mm

Sukenari announced Sukenari Knives R2/SG2 New Series

R2/SG2 is Takefu Special Steel Company’s steel and HRC is 65 – 64. Blade has razor sharp cutting edge and good retention Sukenari is known for ZDP189 and making knives for Hitachi Steel Company. However, ZDP189 is priced very high and it is not easy to purchase by everyone. Instead, RE/SG series is reasonable despite of it quality. There are 2 types. One is 3 Layer model, and the other is Damascus Mirror Finish. It looks stunning and blade quality is one of the top.