How to Care for Japanese Knives

Preserve Sharpness, Beauty, and Performance for a Lifetime

Japanese knives are prized around the world for their sharpness, precision, and craftsmanship. Whether hand-forged from high-carbon steel or layered Damascus, these blades are incredibly capable — but also require proper care.

If you’ve invested in a Japanese knife, here’s how to take care of it the right way — so it performs like new for years to come.

1. Always Hand Wash

Japanese knives are not meant for the dishwasher. The intense heat, moisture, and detergent can damage the blade, degrade the handle, and shorten the life of the knife.

Instead:

• Rinse with warm water immediately after use

• Use a soft cloth or sponge with mild soap

• Dry immediately with a clean towel — never air dry

Moisture is one of the biggest enemies of high-carbon steel and natural handles.

2. Store Properly

Japanese knives should be stored in a way that protects both the blade and the user. Avoid throwing them in a drawer where the edge can chip or dull.

Recommended storage options:

• Magnetic strips (mounted safely away from heat and steam)

• Wooden sayas (blade covers)

• Knife rolls or cases (especially for chefs on the move)

• Dedicated slots in a wooden knife block

Proper storage prevents edge damage, rust, and accidents.

3. Avoid Cutting Hard Materials

Japanese knives excel at precision slicing, not brute chopping. Never use them to cut bones, frozen food, hard squash, or shells.

Doing so can cause:

• Chipping along the edge

• Cracks or stress fractures in the blade

• A loss of fine sharpness over time

Use your Japanese knife for tasks it was designed for — meat, fish, fruit, and vegetables. For bones or heavy-duty work, switch to a Western-style cleaver or butcher’s knife.

4. Use the Right Cutting Surface

Avoid hard cutting boards like glass, marble, or ceramic — these will quickly dull even the hardest steel.

The best cutting boards for Japanese knives:

• End-grain wood boards (like hinoki, walnut, or maple)

• High-quality soft plastic boards (for professional kitchens)

These materials cushion the edge, reducing wear and extending sharpness.

5. Sharpen Correctly

Japanese knives are often sharpened to a much finer angle (typically 12–15° per side) than Western knives. To maintain that edge:

• Hone regularly with a ceramic rod to keep the edge aligned

• Sharpen as needed using a water whetstone (1000–6000 grit)

• If unsure, have your knife professionally sharpened by a specialist familiar with Japanese geometry

Never use pull-through sharpeners — they can damage the blade geometry and cause uneven wear.

6. Prevent Rust on Carbon Steel

Many Japanese knives are made with high-carbon steel, which holds an edge longer but is more prone to rust.

To prevent corrosion:

• Always dry the knife completely after use

• Store in a dry place (away from steam or wet counters)

• Apply a light coat of food-safe oil (like camellia or mineral oil) if storing for long periods or in humid environments

A natural patina may develop over time — this is normal and actually adds a layer of protection.

Final Thoughts

Japanese knives are tools of precision, tradition, and beauty. With the right care, they don’t just last — they evolve. Their edges stay keen, their grain patterns deepen, and their feel in your hand becomes second nature.

Whether you're a professional chef or a passionate home cook, treating your knife with respect is part of the journey.

For more care tips and sharpening guides, visit our blog or follow us on social media for behind-the-scenes tips from our chefs and makers.