Why You Should Never Hone a Japanese Knife (And What to Do Instead)

One of the most common questions we receive is: “Can I use a honing rod to sharpen my Japanese knife?”
The short answer is: no. Japanese knives require a different approach to care and maintenance, and using a honing rod can actually harm your blade. Here's everything you need to know about why honing rods are not suitable for Japanese knives — and what you should do instead.

The Key Difference Between Japanese and Western Knives

Honing rods, or honing steels, are frequently used in Western kitchens to maintain knives made from softer stainless steels. Knives from Germany or France, for example, often lose their edge quickly and need regular realignment using a honing rod.

Japanese knives are made from much harder steel. This steel retains its edge longer and resists curling, meaning it doesn’t require daily honing. In fact, using a honing rod on a Japanese knife can be too abrasive and may chip the finely sharpened edge — especially on high-carbon or traditional single bevel knives.

Why Japanese Knives Shouldn’t Be Honed

Japanese blades, particularly traditional styles like Honyaki or Kasumi, are crafted for exceptional sharpness and precision. Their hardness allows them to hold incredibly fine edges, but it also makes them more brittle than softer Western knives. Applying force with a honing rod can lead to microchipping or worse, especially at the delicate edge of the blade.

A Brief History of Japanese Knife Craftsmanship

The art of Japanese knife making has its roots in 14th-century swordsmithing. Cities like Sakai in Osaka Prefecture became renowned for producing swords used by samurai. These swords were prized for their sharpness, strength, and craftsmanship — qualities that have been passed down to modern Japanese kitchen knives.

When demand for swords declined in the 16th century, many smiths turned to producing cooking knives. Today, Sakai remains a hub for high-end cutlery. Knives like the Honyaki are crafted using similar methods to traditional samurai swords, offering unmatched quality, sharpness, and cutting performance. However, this same level of refinement requires proper care and maintenance — and that means avoiding tools like honing rods that can cause damage.

The Right Way to Maintain a Japanese Knife

To maintain a sharp, clean edge on your Japanese knife, you should use a water whetstone. Whetstones are the traditional and correct method for sharpening Japanese knives and were developed alongside the blades themselves over centuries.

To learn how to sharpen your knife properly using a whetstone, visit our step-by-step guide: How to Sharpen Your Knife.

Conclusion: Treat Your Japanese Knife with the Care It Deserves

Japanese knives are precision tools born from centuries of craftsmanship. While it may be tempting to reach for a honing rod out of habit, doing so can cause irreversible damage to your blade. Instead, invest in a proper whetstone and learn the correct sharpening technique — or explore our professional sharpening services if you'd prefer expert care. With the right maintenance, your knife will not only stay sharper longer, but also last for generations.