Caring for Japanese knives requires no special knowledge. However, it is important to follow some rules to preserve knives over time without them deteriorating. The maintenance of Japanese knives can be summarized in 3 points:
Cleaning should be done after each use. We strongly discourage the use of the dishwasher, even if the knife is advertised as compatible. The dishwasher will prematurely wear out the blade and handle, as well as the knife's edge.
To properly clean a Japanese knife, run the blade under water and wipe it with detergent, wipe dry with a cloth, and store the knife in a dry place.
Some Japanese cooks sharpen their knives every day at the end of their shift, others once or twice a week. For family use, a monthly sharpening is more than enough to preserve the blade and keep it sharp.
To sharpen knives properly, use a sharpening stone.
To learn how to sharpen knives, visit this page on knife sharpening.
Storing knives together in a drawer is not the best solution, as the knife blade should not be able to bump into other objects. For optimal storage, the knife must not be able to move and the blade must not be subject to impact. Numerous sheaths and cases are available.
The easiest and safest way is to use a magnetic knife holder or knife block, or wrap the knife in a dishtowel and store it in the cabinet.
