Beginner’s Guide: 5 Easy Ways to Care For Your Japanese Knife

While many may hesitate at the price of a Japanese knife, few who own one doubt why it commands such a high price. With proper care and maintenance, Japanese knives are known to last a lifetime. However, to make the most out of your investment, making sure it doesn’t break (or if it does, making sure to address and remedy this as soon as possible) is a must!

For a beginner, however, the level up from sticking your department store knife in the dishwasher to the different maintenance products a Japanese kitchen knife needs may be dizzying! For this reason, we have created a beginner’s guide to Japanese knife maintenance! 

Table of contents:

1. Using a Proper Cutting Board
2. Sharpening your Blade Regularly
3. Avoiding Cleaning with a Dishwasher
4. Oiling the Blade Regularly 
5. Avoid Cutting Hard Items

Use a Proper Cutting Board

For beginners who have never had to worry about the longevity of their knives, they may not have thought about the importance of a cutting board – much less purchasing a cutting board made of the proper material.

Fortunately, a proper cutting board need not be expensive. We recommend buying a plastic and/or wooden cutting board to protect your knife, although many knife enthusiasts recommend a wooden board to not only enhance the overall experience of cutting, but also ensure that you do not have to return to the store many times for a replacement!

Why are wood and plastic cutting boards good for chef’s knives? Because the materials are softer, and therefore easier on the knife’s edge when contact is made, using these boards can help preserve your blade!

Musashi Japan offers a wooden cutting board made from Japanese cedar, lined with walnut, to improve its strength, natural antibacterial properties, and pleasant aroma!

What cutting boards should I avoid? You may find yourself drawn to their visual appearance, but glass, stone and ceramic cutting boards may dull knives more quickly. 

Sharpen When Needed

How do I sharpen my knife? To sharpen your knife, start by placing the blade flat on the sharpening stone at the correct angle: in most cases, place it at a 45 degree angle against the stone, and lift it 15 degrees above the stone.

Sharpen until a slurry, otherwise called a sharpening sludge, forms, then check for a burr, or a curved lip of metal that raises up along the opposite side of the blade, as you are moving the knife back and forth over the sharpening stone. This indicates sufficient sharpening. Finish by polishing with a finer grit and strengthening the edge by touching the tip to the stone.

How often should I sharpen my knife? A knife that is used regularly may require sharpening every 1-2 months, but knives that do not see much use will not need sharpening as often at around 3-4 months. As a general rule of thumb, you can tell when a knife needs to be sharpened through feel, largely because it has become duller and cannot cut as easily as it once did.

If you’re not keen on sharpening your knives, you can look up sharpeners in your area to do it for you! As long as you do your research on this sharpener’s experience and quality of work, you should be able to get your hands on your old knife (but better!) in a few days.

Otherwise, Musashi Japan’s collection of splash-and-go sharpening stones should be enough to get you started on your own journey sharpening!

Clean and Store Your Knives Properly

It should be common knowledge that the dishwasher's heat and aggressive detergents can affect the handle of the knife, leading to damage over time. In fact, the knives can also bump up against other cutlery during the washing process, which can dull or even chip them or damage your other cutlery.

Instead, we recommend hand washing knives with dish soap and water. Use a soft sponge and avoid abrasive tools like steel wool, and make sure to dry it thoroughly before storing it in a drawer block. Otherwise, a magnetic strip that’s far enough away from the counter that the risk of food splatter is low works too!

However, for busy people who need to wash their knives in the dishwasher, exceptions apply in the form of completely stainless steel Japanese kitchen knives. Musashi Japan’s all-stainless steel knife collection is a worthy investment, especially as they’re on the affordable side of the spectrum!

Check out all of the available styles of all-stainless steel knives!

1. Gyuto
2. Santoku
3. Bunka
4. Nakiri
5. Petty

Can I store my knife in a drawer? While this is indeed the most convenient option, the mere opening and closing of the drawer may run the risk of dulling your knife because it bumps against the corners of the drawers, as well as against other tools in the drawer.

Avoid Cutting Hard Items

A Deba can usually handle fish, as well as chicken bones, with a sharp smack on the spine. However, anything harder and/or larger and you may need to turn to specialty knives like a Chinese Cleaver or Chopper to avoid damaging your chef’s knife.

What is a Chinese Cleaver? Chinese cleavers are versatile kitchen tools with angular blades of various lengths. They are versatile tools able to handle different ingredients and functions all at once, although they come with somewhat of a learning curve.

What is a Chopper? The Chopper knife is a thick, heavy Japanese style knife ideal for cutting through joints, especially those of big animals. It is perfect for heavy-duty tasks in cooking… and even hunting! Definitely use this knife when handling tough ingredients!

For more information on specialty Japanese knives, check out Part 1 and Part 2 of the ultimate guides we made! 

Oil the Blade Regularly

Nourishing your knife’s blade with our Tsubaki oil helps it withstand the test of time by helping prevent the development of cracks and chips. This oil will create a physical barrier between the steel and everything else. If your knife was properly cleaned and dried, this guarantees your blade will look its best for generations to come. Food-grade mineral oil prevents patination and corrosion.

Did you know that, alternatively to Tsubaki oil, you can also make use of olive or mineral oil that you use for cooking?

How often should I oil the blade of my knife? Generally, a knife should be oiled after every cleaning. If your knife is in a storage compartment and not being used, oiling it every two to three months should be enough. If you will be placing it in storage for a while, make sure to lubricate it first.

Should carbon and stainless steel be receiving different treatment?

What’s the difference between carbon and stainless steel knives? The main difference between carbon and stainless steel Japanese knives comes down to who uses them. Home cooks usually like stainless steel because it's easy to take care of, lasts a long time, and doesn't rust easily. On the other hand, professional chefs prefer high-carbon steel knives because they stay sharper for longer, even though they need more care to avoid rusting.

To keep your knives in good shape, always dry them right away after washing to prevent rust, and store them properly in a dry place—using a blade guard or knife block can help protect them. While both carbon and stainless steel knives need this basic care, there are some differences in how you treat them.

For carbon steel knives, you should wipe the blade dry immediately after each use to avoid rust. If you live in a humid area or plan to store the knife for a while, apply a thin layer of oil after washing. You don't need to oil it after every wash if you use the knife often, but regular oiling is important to keep the blade in good condition.

Stainless steel knives, on the other hand, don't rust as easily. They only need occasional oiling, especially if they're stored for long periods or if the handle is made of wood.

Caring for your Japanese knife may seem intricate, but mastering these basic maintenance techniques will ensure your investment lasts a lifetime. By following these five essential tips—using a proper cutting board, sharpening your blade regularly, avoiding the dishwasher, oiling the blade, and steering clear of cutting hard items—you’ll keep your knife in top condition and enhance its performance.

While the initial care might feel like a significant shift from your old habits, the benefits of preserving a high-quality knife are well worth it. Embrace these practices, and your Japanese knife will continue to serve you well, making every meal preparation a pleasure. For more detailed guidance on sharpening and other knife care tips, stay tuned for our upcoming beginner’s guide. Happy cooking!

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