How to Care For and Maintain Your Japanese Knives

April 16, 2025 Yoshihiro Cutlery

Japanese knives have thinner, sharper blades than German knives, making them ideal for precision cutting.

Because of this, they require more careful handling. Improper care can lead to rusting (especially for high carbon steel knives) and chipping.

But when properly maintained, a Japanese knife can last many years—and deliver better performance every time you cook.

General Knife Care

Taking care of your knife is the best way to protect your investment—and enjoy better performance in the kitchen. Here are a few simple rules to follow:

Cleaning

Never put your knife in the dishwasher. The heat and detergent can damage the blade and handle.
Wash by hand with mild soap and warm water, then dry it immediately. Don’t let the knife air dry.
After cutting acidic foods (like tomatoes or citrus), wipe the blade right away—especially for high carbon steel, which can discolor easily.

Preventing Rust

Apply a few drops of knife oil or Tsubaki oil after each use. This protects against moisture and rust—especially important for high carbon steel knives.
Even stainless steel knives can rust if left wet for too long. Always store your knife completely dry.

Cutting Tips

Use the right knife for the job—don't use a delicate slicing knife to cut through bone.
Avoid hard surfaces like glass, granite, or metal. Use a wooden or soft plastic cutting board instead.
Don’t twist or pry the knife sideways while cutting. Japanese knives are thinner and sharper, but more brittle than Western knives.
Don’t cut frozen foods or anything extremely hard—that’s a common cause of chips or cracks.

Storage

Avoid tossing your knife into drawers where it can get nicked or dulled.
Store your knife in a dry place. Use a saya knife cover to protect the blade. You can browse our saya cover selection here.

Sharpening Your Knife

The condition of your knife and what you’re trying to achieve with it will determine which whetstone you should use. Using the wrong stone not only wastes time and material—it can actually damage your knife. You shouldn’t rely on just one stone, either. Sharpening with only one grit would take far too long, unevenly wear down the stone, and could end up harming the blade. That’s why sharpening usually involves using multiple grits, starting with a coarser stone and moving finer as you go.

Quick Tip: For most home cooks, a 1000 grit stone is all you need to keep your knife sharp with regular maintenance.

Coarse Stones (200 – 400 Grit)

These stones are used to reshape blades, fix chips, and thin down steel.

200 Grit: This is a very coarse stone that removes metal quickly. It’s ideal for serious repair jobs like fixing chips or thinning a blade but should only be used if absolutely necessary.
400 Grit: Still coarse, but a bit more forgiving. Great for removing small chips, reshaping edges, or doing general repair work. Professional chefs often start with a 400 grit, since it gives more control—and if needed, you can still drop down to a 200 grit later.

Basic Sharpening (1000 Grit)

1000 Grit: The 1000 grit stone is a solid daily sharpening tool. If your knife has just gotten dull, this stone can bring the edge right back. It’s not for damage or chip repair—but when used regularly, it can keep a knife in good shape for decades.

Finer Stones (3000 – 6000 Grit)

These stones help clean up the edge after sharpening. They smooth out any roughness left behind by lower grits and prepare the blade for polishing.

3000 Grit: Good for refining after a 1000 grit sharpening.
6000 Grit: Often used for routine maintenance and polishing for kitchen knives.

Super Fine Stones (8000 – 10000 Grit)

These are for polishing and putting a mirror-like finish on your edge. Great for knives used on fruits, vegetables, or fish where precision matters.

8000 Grit: Best used on knives for delicate tasks like slicing vegetables, seafood, or fruit.
10000 Grit: A polished edge from a 10,000 grit stone can make cuts almost effortless.