Knife Care & Maintenance
Keep Your Japanese Knife in Perfect Condition
Proper care will keep your Japanese knife sharp, safe, and long-lasting. With just a few simple habits, you can maintain peak performance for years.
Taking care of your knife is simple and takes only a few minutes after each use.
Daily Care Basics
- Wash your knife by hand immediately after use
- Dry it completely with a clean towel
- Do not leave it wet or in the sink
- Avoid dishwashers
Prevent Rust
Japanese knives, especially carbon steel, can rust if not properly cared for.
- Always dry your knife after washing
- Store in a dry place
- Apply a light coat of oil if not used for a long time
Sharpening Your Knife
Regular sharpening keeps your knife performing at its best.
- Use a whetstone for best results
- Sharpen every few weeks depending on use
- Maintain a consistent angle while sharpening
Proper Storage
- Use a knife block, magnetic strip, or blade guard
- Avoid storing loose in drawers
- Protect the edge from damage
What to Avoid
- Do not cut frozen food or bones (unless using a Deba)
- Avoid glass or stone cutting boards
- Do not twist or pry with the blade
Care Made Simple
Wash, dry, and store properly—that’s all you need to keep your knife in excellent condition.
Explore Accessories
Find sharpening stones and accessories to care for your knife.