When I think of beautiful kitchen knives with a reputation that precedes them, I think of ornate santokus. A traditional Japanese knife that's named after its three uses — slicing, dicing, and mincing — across three key food types — meat, fish, and vegetables. And while these knives are crafted to work hard, there are specific rules for maintenance that help them live up to their standing.
The way you store kitchen knives is one of these main principles. Using a traditional saya to protect the blade, avoiding leather wrapping, thoroughly drying before stowing away, and storing them in safe, accessible locations rather than haphazardly throwing them in a drawer are some Japanese lessons to take into your own kitchen.
