Owning a Japanese knife is not merely a possession of a sharp object in the kitchen; it is an investment in accuracy, artisanship, and long-lasting performance. But how are you supposed to keep a Japanese knife sharp and strong over the course of years?
The correct usage and handling of it requires proper care; cleaning it appropriately, sharpening it at the appropriate angle, and keeping it in proper storage to maintain its sensitive edge.
This is a complete guide with the major tips on how to maintain your Kyoku knives so that they can cut the food like new, whether you are slicing vegetables or mincing herbs, or cutting meat.
1. Cleaning a Japanese Knife
Learning how to clean is the initial, most significant step in maintaining a Japanese knife. Japanese knives are cut out of fine steel and are frequently of hammered or Damascus pattern. These are very sensitive to corrosion, and their razor-sharp edge has to be sharpened.
How To Wash a Japanese Knife
For utmost performance and longevity, you must wash a Japanese knife right after use. Washing must be done by hand, and (for best results) with warm water. Follow these steps to wash your Japanese knife
- First, wipe the food bits off using lukewarm water, mild dish soap, and a soft sponge. Do not scrub off with an abrasive pad, which scratches the blade.
- Then, wipe the knife completely using a soft towel; the presence of water on the blade, particularly at the edge, can result in rusting.
Never put a Japanese knife in the dishwasher. High heat, harsh detergents, and vibration from other utensils can dull or chip the blade.
For the more "sensitive" Japanese knives, especially (see Kyoku’s Kage Series 4.5" Utility Knife, which has a 3-layer laminated steel blade), handwashing preserves both its function and elegant finish.
Explore more details on when a knife must be cleaned and sanitized.
2. Sharpening a Japanese Knife
The best way to sharpen a Japanese knife is with a whetstone (water stone). Using a whetstone is ideal because the whetstone works better at preserving the fine edge of the blade, matches the correct sharpening angle, and avoids damage from more aggressive tools.
- Japanese knives are usually made from harder, thinner steel than Western knives, allowing for a sharper edge but also requiring more precise sharpening.
- A whetstone lets you control the sharpening angle (usually 12–15° per side), preserving the knife’s fine edge without removing too much metal.
- Other methods, like pull-through sharpeners or electric sharpeners, can damage the blade, chip the edge, or set the wrong angle.
How to Sharpen a Japanese Knife With a Whetstone
Sharpening is where many home cooks go wrong with Japanese knives. Unlike Western knives, Japanese knives often have a sharper edge angle, ranging from 8° to 20°, depending on the blade. Using the wrong technique or tool can damage it permanently.
- Soak the whetstone. Place it in water for 10–15 minutes (unless it’s a splash-and-go stone).
- Stabilize the stone: Put it on a non-slip base or a damp towel so it won’t move.
- Find the angle: Hold the knife at about 12–15° (a lower angle than Western knives).
- Sharpen one side: Push the knife edge-first across the stone in smooth strokes, covering the whole edge. Apply light, even pressure.
- Flip and repeat: Do the same number of strokes on the other side to keep the edge balanced.
- Refine the edge: Progress to a finer grit stone (e.g., from 1000 to 3000–6000) for polishing.
- Deburr: Gently remove the burr (the tiny fold of metal) by alternating light strokes on each side.
- Rinse and dry: Clean both knife and stone, then thoroughly dry the knife to prevent rust.
This method keeps the blade’s edge razor-sharp, prevents chipping, and respects the fine steel Japanese knives are known for.
Sharpening Different Japanese Knives
For knives like the Gin Series 7" Cleaver Knife, which has an Honbazuke sharpened 8-12° edge, a whetstone is ideal. Start with a coarse grit to repair dull edges and follow with a fine grit for a razor-sharp finish. Always keep the angle consistent with the original factory bevel.
For home cooks wondering how to sharpen Japanese knife blades quickly, honing rods can help between full sharpening sessions. However, avoid using electric sharpeners designed for Western knives, as they remove too much steel and ruin the edge geometry.
3. How To Store a Japanese Knife
Another necessary aspect of maintaining a Japanese knife is proper storage. When you leave your knife in a drawer where it bangs with other utensils, you find it getting chipped and dull. Rather, apply a magnetic strip, a knife block, or a sheath.
When you have more than one knife, a specific knife roll or storage case can be taken into account, in particular, when one is involved in professional use. It is easier to keep sharp when the edge is not bouncing off hard surfaces or other tools.
Final Thoughts
So, how to maintain a Japanese knife? You can treat it by cleaning, sharpening, and safely storing it; you will be guaranteed years of easy, painless cutting. Combine these steps with the quality of Kyokuknives, and you will not have to think twice when cooking because it will be high in precision and performance.
Prepared to modernize your kitchen supplies? Find the difference between craftsmanship and the rest of the Japanese knives available in stores. Learn more about the knives available at Kyoku.
