A Japanese knife is not just a cooking tool.

Its razor-sharp edge, elegant form, and refined presence reflect not only expert craftsmanship but also the spirit of its user. To maintain its performance and beauty over time, proper knowledge and daily care are essential.

The true value of a knife lies not only in how it cuts, but in how you prepare to use it—and how you care for it afterward.

In this article, we’ll walk you through everything you need to know before using a Japanese knife, along with a simple, mindful care routine for daily use.

1. Before You Use a Japanese Knife

Japanese knives are known worldwide for their precision and sharpness.
However, using one without understanding its features can lead to chipping, rusting, or even permanent damage.

Here are some crucial things to know before you begin.

Japanese knives are designed for precise slicing, not brute force.
Trying to cut frozen food, bones, crab or shrimp shells can place excessive stress on the blade and lead to chips or cracks.

Use a thick-bladed knife, like a deba, for hard ingredients.
Using the wrong knife not only damages the blade, but also makes prep more difficult and potentially dangerous.

Japanese knives are strong when slicing in a forward and backward motion, but they are structurally weak against twisting or prying forces.
This is especially true for thin, single-bevel knives like yanagiba or usuba, which are meant to glide, not chop or smash.

Never use a Japanese knife to pry open packages or cans.
Such misuse can destroy the blade instantly—and can be hazardous to your safety.

The type of cutting board you use has a major effect on your knife’s edge retention.

Avoid hard surfaces like glass or stone, as they will quickly dull or damage the blade.

Instead, opt for:

• Wooden boards(like cypress or ginkgo): gentle on the edge and naturally resilient.
  
• Soft plastic boards: hygienic and slightly forgiving.
  

A good pairing between board and knife extends the life of both, and leads to smoother, safer cooking.

2. Daily Knife Care — A Quiet Ritual to Preserve Sharpness and Spirit

A Japanese knife’s value is revealed not during use, but in how it is cared for afterward.

Its edge, appearance, and balance are not maintained by expensive gear, but by three simple habits practiced every day:

Wash. Dry. Store.

This daily care becomes a quiet conversation between you and your knife, deepening your connection to the food you prepare.

After cooking, your knife may be coated in oil, salt, and moisture—all of which can cause rust or corrosion.

Wash it as soon as possible using:

• Lukewarm water
  
• Neutral dish soap
• A soft sponge or your hand, following the grain of the blade

Never use dishwashers, bleach, or abrasive cleaners.
These can damage the steel and ruin wooden handles.

Lukewarm water helps the knife dry faster—a small but meaningful detail in proper care.

Water is the enemy of all steel, even stainless.

To prevent rust:

• Immediately dry the knife with a soft, absorbent cloth or paper towel
  
• Pay extra attention to the junction between blade and handle, where moisture tends to collect

Always dry immediately after washing.

Avoid air-drying or standing the knife on a rack, as this can cause chipping or trap moisture.

Never dry over direct heat or open flame—this may compromise the heat treatment of the blade and affect its performance.

Once fully dry, your knife should be stored in a wooden knife stand or sheath (saya).

Never leave a knife exposed in a drawer, as it can chip easily or pose a safety risk. Also, avoid high-humidity environments, which encourage rust.

For long-term storage or during humid seasons, apply a thin layer of camellia or olive oil.
This is a traditional rust-prevention method used by Japanese swordsmiths for centuries.