Table of content
Introduction
Owning a Japanese knife is a privilege for any cooking enthusiast, but it requires special care to keep it performing and looking its best. Nothing complicated, really. But it is important to know. Here’s a guide to help you care for your new Japanese knife.
Cleaning your japanese knife
After Every Use : Rinse your knife with warm water to remove food particles. Use a soft sponge and mild dish soap if needed. Avoid abrasive pads that can scratch the blade.
Immediate Drying : Always dry your knife immediately with a clean, soft cloth after rinsing. This prevents rust and staining, especially on carbon steel blades.
No Dishwasher : Never put Japanese knives in the dishwasher. The heat, harsh detergents, and potential contact with other utensils can damage the blade. There is a place in hell for those who do.
Warranty: It is very important to read all this article. Alambika or the makers cannot be made responsible for a dent in the blade of your japanese knife or a chip resulting from use at home. If you are afraid someone at your place does not use the knife properly, please, make home rules. We will not take back a knife that has been used. We will not refund or replace a knife with a dent made outside the store. Actually, no sane retailer will.
The warrant covers any defects of fabrication (handle cracked, blade not properly positionned, etc.) These are extremely rare as craftmen verify their work and we also inspect knives before shipping them or handing them to you.
In case you have an issue, please, feel free to contact us. We will help repairing and or guide you.
Consider a japanese knife as a sportcar; you cannot blame the dealership for the speed it can go.
Also, we underline an obvious fact: they are very sharp. Please be carfeul.
Sharpening a Japanese knife
Japanese knives are known for their exceptional sharpness, and preserving this sharpness is essential.
Use a Whetstone : Unlike Western knives, which can be maintained with a honing rod, Japanese knives should be sharpened with a whetstone (water stone). Grits of 1000-3000 are ideal for regular sharpening, while 5000-8000 grit stones are used for fine polishing.
Regular Sharpening : Depending on how often you use it, sharpening every few weeks will keep the edge keen without removing too much metal. You can simply use the finer grit once a month to give it the boost it needs.
Professional Sharpening : If you’re not comfortable sharpening yourself, bring your knives over at Alambika. Our professional service will take care of it. We can also repair broken tips or notches.
Do no let an unspecialized sharpener do it: The gentlemen who comes with a truck to sharpen the lawn mower blades is probably very nice and means well. However his equipment is not suited at all for a japanese knife. Unless he is a a clear japanese blade specialist and does NOT use a a mechanical wheel, please never hand them your precious blades. They more than probably will return scratched and much thinner.
Storing your Japanese Knife
Magnetic Bar or Wooden Block : Store your knife on a magnetic strip or in a wooden knife block to prevent contact with other utensils. This minimizes the risk of dulling the blade.
Blade Protection : If you store your knife in a drawer or transport it, invest in a saya (wooden sheath) or a silicone edge guard to protect the blade and keep it secure. Consider keeping the box for storage and transport.
Blade Maintenance
Oiling : For carbon steel knives, a thin coat of mineral oil once a month will help prevent rust. Use a soft cloth to apply a light layer and wipe away any excess.
Acids : Staining of the carbon exposed part of a blade is utterly normal. High-acid foods like lemons and tomatoes can however discolor carbon steel blades too quickly to your taste. Wipe the blade immediately after cutting acidic ingredients to prevent over stainng.
What to avoid doing with your japanese knife
Some no nonsense wisdom it is better to read first instead of dealing with the issue later.
Avoid Hard Surfaces : Use a wooden or soft plastic cutting board. Hard surfaces like marble, glass, or ceramic can damage the edge. We often forget, but the bottom of a plate is hard ceramic.
No Frozen Foods or Bones : Japanese knives are made for precision and fine cuts. Avoid using them on frozen foods or bones, which could chip or damage the blade. There are special knifes for this, called Deba, that are thicker and softer.
- No Twisting or Lateral Pressure : Japanese knives are designed for straight, precise cuts. Twisting or applying sideways pressure on the blade can weaken it.
- Be Careful : Escpescially in the first two weeks, do NOT get distracted while using your knife. The blade of japanese knives cuts much more than any others.
- Avoid leaving in the sink: The wood of the handle will not like it. Moreover, it is very dangerous to have such a blade hidden under suds, if you or someone grasps it by the sharp side, it can get bloody.
Owning a Japanese knife is an investment not just in a kitchen tool but in an art form. These knives are crafted with precision, often using techniques that have been perfected over centuries. However, their superior quality and performance come with the need for careful maintenance.
Unlike Western knives, Japanese knives have extremely hard, delicate blades that can be damaged by improper use or care. Regular cleaning and drying, proper sharpening with a whetstone, and careful storage practices are key to preserving both their edge and aesthetic appeal.
The main goal of caring for a Japanese knife is to maintain its razor-sharp edge and prevent issues like rust, chips, and dulling. Using a soft cutting board, such as wood or gentle plastic, helps to keep the edge sharp longer, while avoiding hard foods like bones or frozen items prevents chips and breakage. Even small habits, like drying the blade immediately after washing and storing it safely, can make a huge difference in its lifespan.
While these steps may seem detailed, they quickly become second nature. With proper care, a Japanese knife becomes a long-term companion in the kitchen, rewarding you with effortless slicing and precision that enhances the joy of cooking. Treating it as a valuable tool rather than a typical kitchen item will ensure it performs beautifully for many years, becoming a piece you can truly rely on and appreciate.
The Author: Jean-Sebastien Michel
Jean-Sebastien Michel is an expert in knives and knife sharpening, and a notable presence in Montreal's cocktail community. As the founder of Alambika, he combines his deep knowledge of culinary tools with a passion for mixology. Jean-Sebastien's expertise and commitment to quality have made him a trusted resource for both professionals and enthusiasts, continually advancing the craft of cocktail making and the art of knife maintenance.
