Care Guide — MIYABEC VG-10 Damascus Knife

Your MIYABEC knife is forged from 67-layer VG-10 Damascus steel with a hardness of 60-62 HRC. To preserve its exceptional performance and sharpness for years to come, follow this comprehensive care guide.

Cleaning after each use

Caring for a VG-10 Damascus knife begins with proper cleaning after each use. Here are the steps to follow:

Wash the blade by hand only with warm water and mild dish soap.
Use a soft sponge—never steel wool or an abrasive side.
Dry immediately with a clean cloth—never leave the blade wet.
Store in the MIYABEC box or on a magnetic rack.

⚠️ Never put in the dishwasher. Heat and aggressive detergents will irremediably damage the Damascus steel and resin handle.

The natural patina—a mark of quality

You may sometimes notice a slight golden or brownish tint on the blade after cutting acidic foods such as onions, strawberries, or citrus fruits. This is completely normal—it is the signature of true, high-quality high-carbon steel.

This natural patina proves the authenticity of your VG-10 Damascus steel. A simple wash with soapy water is enough to restore the blade's original luster. Over time, this patina stabilizes and naturally protects the steel.

Sharpening—when and how

Thanks to its 60-62 HRC hardness, your MIYABEC knife retains its sharpness for 3 to 6 months of daily use—much longer than a standard European knife at 56-58 HRC.

When it's time to sharpen:

Use a whetstone with 1000 grit to restore the edge, then 6000 grit to refine.
Maintain an angle of 9°–12° on each side—the traditional Japanese angle.
Avoid electric grinders—they remove too much steel and can damage the Damascus layers.
A ceramic honing rod between sharpenings helps realign the edge without removing material.

Recommended cutting board

The choice of cutting board is crucial for preserving your Damascus knife's sharpness:

✅ Wood—ideal, preserves the blade's edge.
✅ Soft plastic—acceptable for daily use.
❌ Glass or ceramic—absolutely to be avoided, destroys the edge in a few uses.
❌ Granite or marble—same thing, too hard for Japanese steel.

Storage

Proper storage protects both your knife and your fingers:

Store in the magnetic MIYABEC box included with your knife.
A wooden knife block or a magnetic wall bar are also excellent options.
Avoid throwing the knife loose in a drawer—contact with other utensils dulls the blade.

Foods to avoid

Your MIYABEC knife is a precision tool designed for fine cutting. To preserve the blade:

❌ Do not cut bones or hard pits—use a cleaver for these tasks.
❌ Do not cut frozen foods.
❌ Do not use as a lever or screwdriver.
✅ Vegetables, boneless meats, fish, herbs—your MIYABEC knife excels at all these tasks.

Frequently asked questions about maintenance

My knife has a golden stain after cutting onions—is it rust?

No, it's not rust. It's a natural temporary oxidation of VG-10 steel on contact with acidic foods. Washing with soapy water is enough to remove it. It's actually a sign of your steel's quality.

How often should I sharpen my MIYABEC knife?

With normal daily use, expect a full sharpening every 3 to 6 months. Use a ceramic honing rod once a month to maintain the edge between sharpenings.

Can I put my knife in the dishwasher?

No. The dishwasher is the number one enemy of a quality Damascus knife. Heat, prolonged moisture, and aggressive detergents damage the steel and handle. Always wash by hand.

For any questions about maintaining your MIYABEC knife, contact us at info@miyabec.ca—we are here to help.