The Ultimate Guide to Japanese Knife Care: Tips and Mistakes to Avoid

Japanese Knives are well-known worldwide due to their exceptional craftsmanship, sharpness, and durability. Knife-making in Japan is a true work of art, as the craftsmen at their workshops use centuries-old techniques that are passed through generations, which reflects dedication, mastery, and pursuit of perfection in the process of crafting knives. Owning a Japanese knife is more than just possessing a kitchen tool - it's like owning a timeless masterpiece, a lifelong companion that blends craftsmanship and art together.

 However, those knives require proper care. If not maintained properly, their performance can be very poor. But don’t worry, we got you covered, in this article, we will explain how to properly choose a knife and how to care for your knives so they can serve you for a lifetime!

 Table of contents:

- Japanese knife types and their usage

- Explanation of Steel Types and what they are their pros and cons

- Most popular mistakes people make with Japanese Knives

- Caring for your knife is a key to the longevity

- Conclusion

 Explanation of the knife types and their usage

Santoku

The Santoku knife is a multi-purpose kitchen tool that you can use for slicing, dicing, and chopping. Originating in Japan, Santoku was designed to be more compact and lightweight than the traditional Western chefs knife, making it a popular choice in Japanese kitchens.

 Strengths: The short and wide blade offers excellent control for chopping, dicing, and mincing a variety of ingredients like vegetables, meat, and fish. Ideal for most everyday kitchen tasks.

Avoid: Tasks requiring precision with long blades or cutting through bones and hard foods due to the thinner blade.

 

Gyuto

If you translate the word Guyto (牛刀) from Japanese to English, it means "Cow Sword," which reflects the mastery of the knife in slicing meat.

Originally, the Guyto Knife was known for its perfection in slicing meat due to the long and slender blade but over time, It has evolved into a favorite among professional chefs and passionate home cooks for its versatility in handling meat, vegetables, and more.

Strengths: A versatile chef's knife alternative with a pointed tip and curved edge, perfect for slicing larger meat cuts and general cooking tasks.

Avoid: Heavy-duty tasks like cutting bones or frozen foods. Not ideal for extremely fine, detailed cuts due to its larger size.

 

Nakiri

In Japan, a Nakiri is a vegetable knife. It's designed to handle a full range of vegetables, and a lot more, with ease. It is mainly used by home cooks for quickly and efficiently chopping, slicing, and mincing vegetables, and fruits, becoming a popular knife among vegetarians.

 Strengths: The flat, rectangular blade is specially designed for vegetable prep like slicing, dicing, and chopping with clean, straight cuts.

Avoid: Meat preparation or tasks involving bones, as its thin edge isn’t robust enough.

Yanagiba

Yanagiba is a traditional Japanese knife, primarily used for slicing raw fish and preparing sashimi or sushi. This single-bevel knife offers exceptional sharpness, allowing for clean and effortless cuts - essential for achieving perfection in high-quality Japanese cuisine.

 If you translate the word "Yanagiba" from Japanese (柳刃), it means "willow blade." The Yanagiba knife is named after its long, slender blade, which resembles the elegant leaves of the willow tree.

Strengths: The long, single-bevel blade is exceptional for slicing raw fish for sashimi or sushi, allowing clean and precise cuts.

Avoid: Chopping or rough cuts and cutting hard ingredients like bones or frozen foods.

Petty

The name Petty came from the French word Petit, meaning small, perfectly reflecting the compact size of the knife. Inspired by the Western paring knife, the Petty knife typically ranges between 75mm and 150mm in length. This knife is the best option for those who find a full-sized knife too large for more delicate jobs, such as peeling, trimming, or cutting small fruits and vegetables.

Strengths: Its narrow, pointed blade is perfect for peeling, trimming, and delicate tasks, especially for fruits and vegetables.

Avoid: Larger or heavy-duty tasks, such as chopping thick ingredients or slicing large cuts of meat.

Sujihiki

The Sujihiki knife is a versatile slicing knife in Japanese cuisine, designed for precision and efficiency. Its name translates to flesh slicer, reflecting its primary use.

Strengths: A long, slim blade excels at slicing cooked meat and fish, producing thin, clean slices.

Avoid: Chopping, mincing, or heavy tasks like cutting through joints or bones.

Honesuki

The Honesuki knife is a specialized tool designed for poultry boning. Its rigid, triangular blade offers exceptional control, which is perfect for maneuvering around joints and separating meat from bones.

Strengths: Due to the blade design, this knife is the best for boning poultry. Its thin, strong edge allows for precise cuts around bones, skin, and cartilage, making it ideal for butchering tasks, such as deboning chicken or cutting through joints. 

Avoid: Tasks that involve heavy-duty chopping, cutting through large bones, or other tough ingredients. Due to its specialized shape, the Honesuki is not suitable for tasks that require a broader or more versatile cutting edge, such as slicing meat or dicing vegetables.

Japanese Knives Steel Types Explained: Carbon Steel vs Stainless Steel

 Why Choose Carbon Steel?

 Performance and Sharpness

Carbon steel knives are well-known for their superior edge retention and ability to achieve a razor-sharp edge. This makes them ideal for precision tasks like fine slicing, intricate vegetable cuts, or tasks that demand high accuracy.

 Their ease of sharpening is significant. Unlike stainless steel, which can be tougher to sharpen due to added alloys, carbon steel allows even less experienced sharpeners to achieve professional-level sharpness. Many professional chefs favor carbon steel because it develops a patina over time, which not only adds character but also acts as a protective layer against further corrosion. 

 When Carbon Steel May Not Be Ideal

Fragility: Due to the lack of chromium, carbon steel might be more prone to chipping, we do not recommend using carbon knives for tasks like like cutting through bones or frozen foods.

 High Maintenance: Carbon Steel knives require active care. Regular cleaning, drying, and occasional oiling are mandatory to prevent rust and maintain their edge.

 Best for:

Professionals or enthusiasts who prioritize performance over convenience.

Tasks that require exceptional sharpness and precision, such as preparing sushi or sashimi.

Those who appreciate traditional craftsmanship and are willing to invest time in knife maintenance.

 

 Why Choose Stainless Steel?

Added chromium made these knives more resistant to rust and corrosion. Stainless knives are softer than carbon steel knives, but they are still very durable and very forgiving, they are the best option for beginners, or for people who don’t want to take a lot of care for carbon steel knives, and who appreciate convenience.

 Convenience and Durability

Stainless steel knives are much easier to maintain due to the presence of chromium, which provides excellent resistance to rust and corrosion. This makes them ideal for environments where moisture is unavoidable, such as coastal areas or humid kitchens.

They are less brittle than carbon steel, allowing them to handle tougher tasks like cutting through bones or dealing with frozen foods without significant risk of damage.

 Accessibility for Beginners

The forgiving nature of stainless steel is a major advantage for beginners or home cooks who may not have the time or skill to maintain a carbon steel knife properly.

 While they dull faster than carbon steel knives, their ability to withstand rougher handling without chipping makes them a practical choice for everyday use.

 Drawbacks for Professionals

Stainless steel cannot achieve the same level of sharpness as carbon steel, and the edge dulls more quickly. This can be a drawback for professionals who need consistent performance throughout a long day in the kitchen.

Resharpening stainless steel is often harder, especially for those new to sharpening, due to the harder alloys added for corrosion resistance.

 Best for:

Home cooks who prioritize ease of use and low maintenance.

Tasks involving acidic or watery foods, such as cutting tomatoes, citrus, or other juicy ingredients.

Casual or heavy-duty users who need a reliable, durable blade for general kitchen work without frequent care.

 Key Decision Points

 1. Maintenance vs. Performance

 Choose Carbon Steel: If you value sharpness, precision, and edge retention, and are willing to invest time in maintenance.

Choose Stainless Steel: If you want a low-maintenance knife that still performs well and doesn’t require meticulous care.

 2. Environment

If you are living in a high-humidity area, stainless steel is preferable as carbon steel may rust quickly.

 3. Use Case

Specialized Tasks: Carbon steel is better for delicate, high-precision work, such as Japanese cuisine or intricate cuts.

General Use: Stainless steel is more versatile and forgiving for various cooking styles and everyday tasks.

Common Mistakes People Make with Japanese Knives

 Wrong knife for the job

As you already know there are many types of Japanese Knives, and it is crucial to choose the correct one for the type of work you will do.

 Not suitable steel type

Sometimes people do not know the difference between Carbon and Stainless Steel knives, therefore they might choose the wrong steel type for the job, as each steel type has its pros and cons.

 Neglecting proper care 

Japanese knives are not only kitchen tools, they are also masterpieces, but they do require proper care, especially if you want your knives to stay with you for a lifetime.

 Cutting on the Wrong Surface

Using hard or inappropriate surfaces damages the edge of the blade. It also has a risk of making your knives dull faster.

For your convenience we have created some information you should know, so your knife can be in top shape.

1. Wood:
   • Pros: Gentle on knives, preserves sharpness longer and naturally resists bacteria.
   • Cons: Requires regular maintenance (oil), can absorb moisture and odors.
   • Best For: Most types of knives, especially high-quality Japanese knives.
2. Plastic:
   • Pros: Affordable, lightweight, and easy to clean. Can be gentle on knives.
   • Cons: Can dull knives faster over time and may develop grooves where bacteria can accumulate.
   • Best For: Everyday use, particularly for home kitchens.
3. Glass:
   • Pros: Durable, easy to clean, and doesn’t absorb odors.
   • Cons: Extremely hard on knives, causing them to dull quickly.
   • Best For: Not recommended for preserving sharpness but works for non-knife tasks like food prep.
4. Metal:
   • Pros: Durable and easy to clean.
   • Cons: Harsh on blades, dulling them quickly. Also prone to causing chipping on finer knives.
   • Best For: Generally not recommended for knives, as it damages the edge quickly.

Recommendation: For preserving the sharpness of your knives, wood and plastic are the best choices.

 Improper Storage

Proper storage not only keeps your knives sharp but also prevents accidents in the kitchen.

Leaving knives loose in a drawer or storing them without proper protection can lead to damage to the blade or accidents. Knives can also become chipped, scratched, or even hazardous to handle.

If you would like to avoid any unpredictable solutions, we suggest storing Japanese knives in a magnetic strip, knife block, or protective sheath.

 

Caring for Your Knife: The Key to Longevity

 Japanese knives are made from high-quality materials, and if you want them to serve you for a lifetime, proper care after your tools is necessary. Therefore they require more attention and care than regular Western Knives.

 If you neglect proper care, such as regular cleaning, and sharpening from time to time it can lead to a dull edge, making it harder to cut food, and it can even be dangerous.

Without proper care, the blade chip can occur, the same as rust.

 -Sharpening            

If you want your tool to be razor sharp, don’t forget about regular resharpening, for your reference, see below:

 Stainless Steel Knives: 

Generally, they need to be sharpened every 6 to 12 months, depending on usage. 

Usually, they lose their edge gradually and may need a little touch-up with a honing rod every few weeks.

 Carbon Steel Knives: 

Usually, they need sharpening more often, every 3 to 6 months, because they hold a sharper edge for longer but can become dull more quickly if you use them a lot. Regular maintenance with a honing rod is also very welcomed between sharpenings, as it can help to keep the edge sharp.

 -Oiling

Whether you have a Carbon, or Stainless Steel knife, we recommend oiling your tool frequently, as it is essential for preserving the durability and performance of the blade.

 Even stainless knives can be prone to rust and corrosion, especially in humid environments. 

Oiling helps create a protective layer that prevents moisture from causing oxidation.

By adding a thin layer of oil on the blade, you can prevent food practicals and moisture from adhering to the blade, keeping it cleaner and helping maintain its sharp edge for longer.

 Therefore to keep your knives in a top shape, applying a thin layer of oil after each use is highly recommended.  You can use mineral oil or camellia oil. (link to our oil)

 -Cleaning

No dishwasher

Dishwashers expose knives to high heat and harsh detergents, which can cause the blade to dull, chip, or rust, especially with carbon steel knives.

Many Japanese knives have wooden or delicate handles that can warp, crack, or degrade when exposed to the dishwasher’s high temperatures and moisture.

 Rust and Corrosion: Even stainless steel knives are vulnerable to rust in a dishwasher. The intense moisture and prolonged contact with water can lead to pitting or corrosion over time.

 To protect your knife's longevity and performance, it’s best to hand wash it with warm water, and mild soap, and dry it immediately after use.

 

-Dry Thoroughly

 It is important to dry your Japanese knife, whether it is made from stainless or carbon steel, to prevent rust and corrosion.

 Carbon steel is more prone to rust and can develop a patina from moisture, so drying it immediately after use helps avoid rust spots and maintains the blade's longevity.

 Stainless steel is more resistant to rust but can still corrode over time, especially if exposed to moisture for extended periods. Drying helps keep the blade in good condition and prevents water stains or rust from forming.

 In both cases, drying ensures that the knife remains sharp, functional, and visually appealing, preserving its quality over time.

 Conclusion

With the right care, your Japanese knife will not only last a lifetime but will make every cooking experience a joy. Ready to take your knife skills to the next level?

Stay tuned for new updates from Musashi Japan, by creating an account on our webpage.