• Before Using a Japanese Knife

  • A knife is more than just a tool—it is the bridge between the cook and the ingredients. Every Japanese knife carries the skill of artisans, a rich history, and the passion of those who use it. As the culmination of centuries-old blade-making traditions, Japanese knives offer unparalleled sharpness and elegance, elevating the joy of cooking.

  • However, to maintain its exceptional sharpness for years to come, proper knowledge and care are essential. This page provides key insights on how to handle your Japanese knife correctly before you start using it. Experience the fusion of tradition and innovation, and make your cooking moments even more fulfilling.
  • honbazuke

    1. Can I Start Cutting Right Away?

    We understand that you're eager to use your new knife immediately, but is it properly sharpened? Although some knives are sold ready to use, many Japanese knives are sold with the expectation that the customer will sharpen and shape them before us

    Therefore, before you start using your knife, you should check with the store where you purchased it to confirm if it is ready for immediate use or if it needs to be resharpened.

    Honbazuke 
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    2. What if I am Left-Handed?

    While most people are right-handed, there are also left-handed cooks. Using a single-edged knife designed for a right-handed person can be very challenging for someone who is left-handed. For this reason, single-edged kitchen knives are available for both right- and left-handed users. Make sure to choose the one that fits your dominant hand.

    Some Western double-edged kitchen knives are also designed to be used by both right- and left-handed users, so it is important to check the specifications carefully before making your choice.

    Left-Handed Japanese Knife Collection 
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    3. Cutting Board Stress on Knives

    When you cut a radish on a cutting board, most of your energy is spent hitting the board rather than cutting the radish. According to one study, the wear and tear on a knife from cutting a radish 10,000 times in the air is comparable to the wear and tear from hitting the cutting board just 400 times.

    In other words, the more often the knife hits the cutting board, the more the blade wears and gets damaged, and the less often it hits, the longer it stays sharp and the less likely it is to dull. With this in mind, actions like scraping the cutting board or using the knife to pick up food should be avoided.

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    4. What to Do with Knives not in Use during Cooking?

    The most important thing to keep in mind when knives are not in use during cooking is where they are stored and the direction they are facing. It is very dangerous to store knives with the cutting edge out of the way, but it is also very dangerous to store knives with the handle protruding from the counter or cutting board

    In particular, the structure of Western kitchen knives allows them to be easily turned by a light touch of the fingers on the handle. This can result in unintentional injury or even a broken blade if it falls to the floor. Remember that when knives are not in use, they should be placed at the back of the cutting board and aligned parallel to the cutting board.

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    5. What not to Cut

    Certain foods should be avoided as they are likely to damage the blade. These include "hard" foods, which can cause the blade to chip or break. Typical examples are frozen foods and bones in meat and fish.

    While some knives can cut through fish bones to a certain extent, it is best to avoid striking them with force. Not only can the bones cause the knife to break, but they can also chip or deform the blade when it hits the cutting board. Additionally, avoid scratching or scraping materials with the blade, as this can also lead to chipping and distortion.

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    6. Handle Hygiene Issues

    Many people diligently maintain the hygiene of their knife blades to prevent rust and bacterial growth, but often neglect the handle. The handle may be difficult to clean due to its shape, or because many knives have dark colors like black or dark brown, which can hide stains and scratches.

    If proper cleaning is consistently neglected, there is a risk of bacteria accumulating around the handle or the handle itself deteriorating and becoming loose. Do not be complacent, thinking it’s okay just because dirt or scratches aren’t visible. Make an effort to keep the handle as clean as the blade.

    Keep knife handles clean 

  • 7. Why Dishwashers Aren't Ideal for Kitchen Knives

    Generally, neither Japanese nor Western kitchen knives are suitable for dishwashers and dryers. Steel knives, which are prone to rust, and even stainless steel knives, which are more resistant to rust, can still deteriorate if regularly exposed to the dishwasher environment. Furthermore, when knives are placed in a dishwasher with other dishes, their cutting edges may chip due to contact with other items.

    Additionally, if the handle is made of wood, it may deteriorate due to the harsh conditions within the dishwasher, such as temperature fluctuations and exposure to hot water. For these reasons, it is best to wash knives using detergent and a sponge or simply by hand.

    Is it okay to wash knives in the dishwasher?  

  • 8. Sharp Yet Prone to Chipping

    Every chef desires a knife renowned for its sharpness. However, a "perfect" knife does not exist. The quality of sharpness is intrinsically linked to the propensity to chip. A sharp knife has a fine edge (though it's not the only factor). This fine edge can also be described as delicate, so it's important to handle it gently. In other words, avoid actions like striking or cutting hard materials. Conversely, a dull knife means the edge is already blunted and less likely to chip. When you need to chop something with force, it's a good idea to use a knife that has already lost its sharpness.

Why Does a Knife Lose Its Sharpness?

  • If you cook regularly, you probably use a knife every day without giving it much thought. But at some point, you might notice: "My knife isn’t cutting as smoothly as before..."

  • So, why does a knife become dull?

  • The answer is simple: The edge wears down and becomes rounded over time.
    Try sliding a dull knife lightly over your fingernail. A sharp blade would catch, but a dull one will simply glide across, offering no resistance.

  • What Causes the Blade to Wear Down?

    You might assume, "It’s the food I’m cutting, right?"
    Not exactly.

    Surprisingly, most ingredients are much softer than the knife itself, meaning they are not the main cause of dullness.

    So what is?

  • The real culprit is the cutting board.

  • When you cut food, your knife isn’t just making contact with the ingredients—it’s also hitting the cutting board every single time.

  • But why doesn’t the cutting board get cut?
    Because it’s much harder than the food you’re slicing.

  • Each time your knife meets the cutting board, its edge gradually wears down. Over time, this constant contact rounds the blade, reducing its sharpness.

  • That seemingly harmless cutting board is actually a major factor in how long your knife stays sharp. Understanding this can help you take better care of your knife and keep it performing at its best for years to come.
Type of Cutting Board

Why Does Chipping Occur?

  • One unavoidable phenomenon when using a knife over time is chipping.

  • Regardless of whether it is a professional or household knife, many people have experienced chipping at some point. Since knives are sharpened to a thin edge for cutting efficiency, they become extremely delicate, making chipping an inevitable fate.

  • So, why does a knife blade chip?

  • Main Causes of Chipping

    In most cases, chipping occurs due to improper use. Specifically, chipping happens when unnatural force is applied to the blade. Let’s examine the most common scenarios.

  • 1. Excessive Force Beyond the Expected Limit

    This occurs particularly when cutting hard ingredients.

    Examples include fish bones and shells. Because these materials are difficult to cut, users may attempt to chop forcefully or push down heavily, which puts excessive strain on the edge and causes chipping.

  • 2. Applying Lateral Force

    Knives are strong against vertical force but extremely weak against lateral force due to their thin blades.

    For example, when cutting hard-skinned vegetables like pumpkins, the blade may not advance smoothly, leading users to twist or pry the knife. This motion applies lateral force, significantly increasing the risk of chipping.

  • 3. Cutting Frozen Ingredients

    Using a knife on frozen meat or fish exerts unexpected stress on the blade.

    Frozen ingredients are very hard, making it difficult for the blade to penetrate smoothly. As a result, users often twist the knife, leading to chipping. High-end knives with carefully tempered steel are particularly vulnerable to breakage at low temperatures.

    Even if the surface appears thawed, the inside might still be frozen. Always ensure the ingredient is fully defrosted before cutting.

  • 4. Striking the Cutting Board Too Forcefully

    Most people cut food on a cutting board, but they may not realize that they are also striking the board with the blade.

    Since cutting boards are much harder than most ingredients, forcefully hitting the blade against the board can also lead to chipping.

  • Other Factors That May Cause Chipping

    While chipping is mostly due to usage issues, other factors can also contribute.

  • 1. Corrosion and Rust

    If a knife is not properly maintained, rust can penetrate deep into the metal, weakening its structure.

    When this happens, even after sharpening, the rusted areas remain structurally weak, making the blade more prone to chipping. Regular maintenance and thorough drying after use are essential.

  • 2. Overly Thin Sharpening

    Sharpening improves cutting performance, but if a blade is sharpened too thin, even slight impacts can cause chipping.

    While thin edges provide better sharpness, maintaining a balance between sharpness and durability is crucial.

  • 3. Improper Heat Treatment

    Though rare, heat treatment issues during manufacturing can also lead to chipping.

    If the tempering process is not properly controlled, the blade’s metal structure can become too brittle, making it prone to breaking under normal use.

  • Conclusion

    Although chipping is inevitable, proper knife usage can minimize its occurrence.

    • Avoid forcing the knife through hard ingredients (e.g., fish bones and shells).
    • Do not twist or pry the blade.
    • Never use a knife on frozen food.
    • Refrain from forcefully striking the cutting board.
    • Regularly maintain and dry the knife.
    • Sharpen the blade to an appropriate thickness.

  • A knife is an essential tool for any chef. By following proper usage and maintenance practices, you can extend the lifespan of your knife and keep it in optimal condition.
lemon

The Cause of a Kitchen Knife Becoming Dull

A kitchen knife can become dull due to exposure to salt and acid, even in rust-resistant stainless steel knives. Bleach is particularly harmful as it can corrode the blade. Additionally, dishwashers can damage knives, affecting the handle and possibly leading to cracks. It is important to wash knives promptly after use, especially when cutting acidic or salty foods, and to dry them thoroughly to prevent rust and maintain their sharpness.

The Cause of a Kitchen Knife Becoming Dull
japanese chef

Things to Know to Become a Pro Knife User

To become proficient with knives, it's crucial to understand that knives are meant for slicing, not hitting. Professional chefs minimize noise by slicing cleanly, avoiding forceful contact with the cutting board. A well-maintained sharp knife doesn't require force, extending its lifespan and preserving its edge. Proper technique, such as slicing onions and scallions without crushing them, can prevent tears. Mastering these skills contributes to culinary precision and efficiency.

Things to Know to Become a Pro Knife User

Free Special Services with Your Japanese Knife Purchase

AtKIREAJI, we are committed to providing you with anauthentic cutting experienceand helping you enjoy theexcellence of Japanese knives for a lifetime. Through our professionalHonbazuke serviceand complimentarySaya, we are dedicated to supporting your journey with Japanese knives with theutmost care and attention.

Free Special Services

The Origin of Craftsmanship

  • Treating your tools with care is an opportunity to reflect on your attitude toward cooking.

    For us traditional artisans, tools are not merely instruments for work; they are mirrors reflecting the heart of their user. Whether it’s a knife, cutting board, pot, or pan, the way these tools are maintained reveals the owner's mindset toward their craft. Well-cared-for tools tell a story of sincerity and respect for the art of cooking.

  • Taking care of your tools is not just a task but a meaningful moment to connect with yourself. Sharpening a knife refines not only its edge but also your sense of handling ingredients. Keeping a cutting board clean enhances the precision and care in every step of preparation. These small acts of attention gradually manifest in the quality of your cooking.

  • Loving and cherishing your tools goes beyond convenience or functionality. It deepens your appreciation for cooking, infusing every dish with greater care and intention. "To care for your tools is to love the craft of cooking itself."

  • In the rush of daily life, it’s easy to overlook the upkeep of your tools. However, dedicating even a little time to this practice can lead to a rediscovery of the joy and depth of cooking. Take a moment to connect with your tools—you may find that both your meals and your spirit become richer and more fulfilling.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

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    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

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    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.