Caring for Japanese Kitchen Knives

Japanese knives are precision instruments. With proper care, they'll stay sharp longer and perform better. Here's how to look after them.

Don't Use a Steel

This is the most important point: traditional honing steels can damage Japanese knives.

Japanese knives use harder steel (60-67 HRC) than Western knives. This hardness makes them sharper but also more brittle. A steel rod can chip the edge.

Instead, use a ceramic honing rod (very lightly) or just sharpen more frequently.

Cleaning

• Hand wash immediately after use
• Never put in the dishwasher
• Dry thoroughly - especially carbon steel knives
• Wipe with a food-safe oil if storing long-term

Cutting Surface

• Use wood or soft plastic cutting boards
• Never cut on glass, ceramic, or stone
• Avoid bones and frozen food
• Don't scrape the edge sideways across the board

Storage

• Use a knife block, magnetic strip, or blade guards
• Never throw loose in a drawer
• Keep edge away from other metal objects

Carbon vs Stainless

Carbon steel knives (White, Blue, etc.) need extra care:

• They rust if left wet
• Clean and dry immediately after use
• A patina will develop - this is normal and protective
• Acidic foods can discolour the blade

With good care, your Japanese knives will reward you with years of excellent performance.