How to Care for Japanese Knives (And Keep Them Razor-Sharp for Life)
A handmade Japanese knife is an investment — and with the right care, it will outlast almost everything else in your kitchen. Here's exactly how to care for Japanese knives made from hard steels like AUS-10, so your blade stays sharp, beautiful, and rust-free for decades.
1. Always hand wash — never the dishwasher
This is the golden rule. Dishwashers expose your knife to harsh detergents, high heat, and knocks against other items — all of which dull and damage the edge. Wash by hand with mild soap, then dry immediately with a towel. Never leave a Japanese knife soaking or air-drying.
2. Use the right cutting board
Cut on wood or soft plastic, never glass, stone, or ceramic. Hard surfaces chip and roll the fine edge of hard Japanese steel. A good board protects your investment with every cut.
3. Hone with a ceramic rod — not a steel one
Here's a crucial point many people get wrong. Standard honing steels are too aggressive for hard Japanese steel (HRC 60+) — their grooves can micro-chip the edge instead of realigning it. Instead, use a smooth ceramic rod, which realigns the edge gently. A few light passes once a week keeps your knife feeling sharp between sharpenings.
4. Sharpen on a whetstone
The traditional and best way to sharpen a Japanese knife is with a whetstone (sharpening stone). Keep a consistent angle of about 10–15 degrees, and let the stone do the work. As a rule of thumb:
- Home cooks: sharpen every 2–4 months with regular use.
- Professionals / heavy use: every 1–2 weeks.
Soak the stone before use, work from a coarser to a finer grit, and rinse the stone clean afterward.
5. Store it safely
Don't toss your knife loose in a drawer where the edge bangs against other utensils. Use a knife block, magnetic strip, or a blade guard to protect the edge.
A knife built to last — and guaranteed to
Oni Craft knives are handmade from AUS-10 Japanese steel and built to be cared for and kept for life. That's why every blade comes with our lifetime guarantee. Treat it well, and it will reward you for decades. Curious about the steel? Read about AUS-10 here.
👉 Explore our handmade AUS-10 Japanese knives.