KNIFE CARE GUIDE
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Japanese knives are crafted with harder, thinner steel than Western knives. This gives them extraordinary sharpness and cutting performance but also means they require mindful care. Follow these guidelines to maintain longevity, edge retention, and safety.
✅ DO - Ensure the longevity of the blade
Proper Care & Best Practices
• Hand-wash immediately after use
• Japanese blades should never sit dirty or wet.
• Rinse under warm water.
• Clean with a soft sponge and mild dish soap.
• Avoid abrasive pads.
• Dry right away with a soft towel, especially the spine, choil, and near the handle.
Use the right cutting board
The surface you cut on affects sharpness dramatically.
Best boards:
• End-grain timber (Hinoki, maple, walnut)
• High-quality soft composite or PE plastic
These materials absorb impact and reduce edge wear, helping the edge stay sharper for longer.
Store your knife safely
Proper storage prevents dulling and accidental damage.
Recommended options:
• Wooden saya (ideal for transport and drawer storage)
• Magnetic wooden knife strip (avoid metal-only strips)
• Knife block with horizontal slots
• Knife roll for travel
Avoid tossing it into a drawer even with a blade guard as other items can bump the edge.
Sharpen Regularly
Japanese knives perform best when kept extremely sharp.
• Use whetstones for sharpening (1000–6000 grit range for regular upkeep).
• Hone lightly
• Consider professional sharpening if you’re unsure about technique.
• Maintain angle control — typically 12–15° per side for double-bevel knives.
Oil Carbon Steel Blades
If your knife is made from Aogami (Blue), Shirogami (White) or wrought iron cladding:
• After drying, apply a thin layer of camellia oil or food-safe mineral oil.
• Helps prevent rust, especially in humid or coastal environments.
Use the knife for its intended purpose
Japanese knives are specialists not generalists.
Examples:
• Gyuto = all-purpose slicing & chopping
• Nakiri = vegetables
• Yanagiba = raw fish slicing
• Deba = fish butchery (but still no bone chopping)
Using the right knife preserves the edge and prevents chipping.
Use a smooth slicing motion
Japanese knives are designed for push-cutting and slice-cutting, not for hacking or rocking aggressively.
Smooth, controlled cuts reduce stress on the edge.
❌ DON’T — Common Mistakes to Avoid
Put it in the dishwasher
Dishwashers cause:
• Edge damage from knocking into other items
• Handle swelling or cracking
• Discoloration from harsh detergents
• Rusting from prolonged moisture exposure
Dishwashing is one of the fastest ways to ruin a Japanese knife.
Leave the knife wet or dirty
Especially for carbon steel knives.
Moisture leads to rust and pitting.
Leaving acidic foods (onions, citrus, tomatoes, pickles) on the blade can cause immediate discoloration.
Cut hard ingredients
Japanese blades are harder and thinner ideal for precision, not brute force.
Avoid cutting:
• Bones
• Frozen foods
• Hard pumpkin/squash
• Coconuts
• Raw sweet potato (can chip some knives)
• Crusty bread
Use a Western-style chef knife or cleaver for these tasks.
Twist, pry, or lever with the blade
Lateral pressure is the #1 cause of chipped or broken tips.
Avoid:
• Prying open jars
• Twisting inside hard vegetables
• Scraping pans
• Cutting through pits or seeds
Scrape with the cutting edge
This dulls the knife quickly.
Instead:
• Use the spine to push ingredients
• Use the flat of the blade to scoop
Leave your knife in a sink
This can cause:
• Chips from striking other objects
• Risk of someone grabbing the blade accidentally
• Moisture exposure leading to rust
Always clean it immediately or place it safely aside.
Drop the knife
Hard Japanese steel doesn’t bend it chips or snaps.
Dropped blades often result in:
• Broken tips
• Chipped edges
• Damaged handles or saya
Use aggressive sharpening tools
Avoid:
• Pull-through sharpeners (damage the edge)
• Electric sharpeners (remove too much steel)
• Steel honing rods on very hard steels
Stick to whetstones or professional sharpening.