Home » Maintaining and caring for Japanese knives? Tips from a sushi chef

Maintaining and caring for Japanese knives? Tips from a sushi chef

As a sushi chef, I cannot do without my Japanese knives. They are my most important tools, and without them I simply cannot make the fine, precise cuts that sushi requires. Having a Japanese knife is like having a good partner in the kitchen: it requires attention and love, but you get incredible performance in return. Japanese knives must therefore be well maintained.

Over the years, with the help of my friend Christian (owner of japaneseknives.eu), discovered what to do to keep your knives in tip-top shape. Today I’m sharing our best tips so you can enjoy your knives as much as I enjoy mine. Whether you’re a home cook or, like me, work with knives daily, the advice below will help you keep them sharp, shiny and ready for action in the kitchen!

Why I love my Japanese knives

Japanese knives are really something special. I love my Yanagiba, my Santoku, my Petty, my Gyuto and my Deba. These Japanese knives are razor sharp, super light and designed for precision. This makes them ideal for my sushi work. They are different from Western knives-thinner, harder and sharper. This makes them great to work with, but also a bit more fragile.

I’ve learned that if you don’t take good care of your knives, they can quickly become blunt, rust or even damaged. And believe me, there is little more frustrating than trying to cut a perfect slice of sashimi with a blunt knife. When I was still cutting my fish with an ordinary Western knife, I got frustrated that it never looked as beautiful as the sushi chefs I saw working.

Curious why I am such a fan? Read my article 12 good reasons to buy Japanese knives. There I explain why they really make a difference in the kitchen.

This is how I clean my Japanese knives

After a long day of sushi making, cleaning my knives is really a regular ritual. It only takes a few minutes and keeps them in tip-top shape. Here’s how I approach it:

Rinse immediately. As soon as I finish cutting, I rinse my knife under warm water. Waiting is not an option because food residue can corrode the blade.

Pro-tip: Never soak your knife in water, even for a few minutes. Even stainless steel cannot withstand prolonged contact with water.
Use mild soap. A small drop of mild soap is enough. Chemical cleaners? Absolutely don’t!

As a sushi chef, I’ve had quite a few knives pass through my hands, and believe me: the way you clean your Japanese knife makes a world of difference. Personally, I always use a soft dish towel or sponge. Scouring sponges? Those stay far away from my kitchen! Your knife absolutely does not like that.

When I clean my knives, I always wipe in a motion from top to bottom: I start at the back of the blade (which is the blunt top) and work down along the cutting edge. It’s super important to be careful and always keep your fingers away from the cutting edge. One wrong move and you can ruin not only your cloth, but also your fingers – and you really don’t want that.

What I never do? Pull a cloth up along the cutting edge or make a back-and-forth motion. That’s a guaranteed way to ruin your knife AND your day. By following this simple routine, I keep my knives sharp, my wipes whole, and myself away from the emergency room. Trust me, it’s worth it!

Then dry thoroughly. I always use a soft cloth to dab the knife completely dry. Even a little moisture can cause rust. So make sure your knife is completely dry before storing it. Again, watch your fingers carefully huh!

And perhaps most importantly: Never put your Japanese knife in the dishwasher. The high temperatures and harsh dishwasher detergents are disastrous for both the blade and the handle. Your knife really won’t survive. I cannot say it clearly enough.

How do you prevent rust on your Japanese knives?

Rust is the enemy of any knife. Fortunately, it is easy to prevent if you follow a few simple rules:

Dry immediately. This is really the golden rule. Never leave your knife wet.
Use oil. Occasionally I give the blade an extra layer of protection with a special knife oil.
Keep them in the right place. Choose a dry place in your kitchen, away from damp areas such as the sink.

Will there be a little rust anyway? Don’t panic! You can often get rid of it just fine with a rust eraser or fine sandpaper.

How do you safely store Japanese knives?

Storing your knives safely is not only better for the blade, but also for your own safety. These are my favorite ways:

Knife block. Nice and classic, but make sure the block is clean and dust-free.
Magnetic strip. Convenient and space-saving, plus your knives hang nice and visible.
Knife cover. Ideal if you keep your knives in a drawer.
Knife roll. When I go out for my sushi workshops, I take my knives with me in a nice leather roll. This keeps them neat and fully protected.

Whatever you do, never throw your knives loose in a drawer. This is bad for the blade and quite dangerous. Someone can get hurt badly if they accidentally reach into your Japanese knife.

Keep your knives razor-sharp

For me, a blunt knife is not an option. Not only does it make my work more difficult, but it also ruins the texture of the fish and vegetables I cut. I always use a sharpening stone to keep my knives sharp.

Here’s how I approach it:

The right grit. A coarse grit to repair damage and a fine grit to polish.
The right angle. Japanese knives are usually sharpened at a 15-20 degree angle. Consistency is everything here.
Take your time. Haste is seldom good. For me, sharpening is almost a meditative moment of rest-a way also to show respect for the craft that goes into the knife.

I learned to sharpen my knives from Christian, owner of https://www.japaneseknives.eu/. He sold me my first Yanagiba and gave me a master class in sharpening right away. You’d better start maintaining your Japanese knives right away, right?

Do you find sharpening exciting or would you rather have someone else do it for you? No problem! Many professionals offer a sharpening service specifically for Japanese knives.

Don't forget the handle

Most Japanese knives have wooden handles. This looks beautiful, but it requires some love. This part of your Japanese knives must also be maintained properly:

Oil regularly. I use food-safe mineral oil to prevent dehydration.
Avoid water. Do not allow water to soak into the wood during cleaning.

Do you have a handle made of plastic? That is less maintenance intensive, but a clean and dry handle is always better.

What you should and should not do

Here are a few helpful do’s and don’ts I’ve learned after years of working with Japanese knives:

Do:

Use a wooden or plastic cutting board. Harder surfaces, such as glass, will make your knife blunt. Personally, I always use a beautifully beautiful wooden cutting board.
Touch up regularly with a sharpening steel to maintain sharpness.

Don’t:

Using your knife for hard tasks such as cutting bones or frozen food.
Abusing your knife as a tool. Do not flip or scrape open lids!

Proper maintenance makes all the difference

My father, an experienced carpenter, always said that “you should also take good care of good tools.” For that reason alone, I take good care of my tools in the kitchen. By now it is simply part of my job. And every time I slice through a perfect piece of salmon or make wafer-thin cucumber ribbons, I feel deep inside why I love my Japanese knives so much. It makes me so immensely happy to put a beautiful dish on a plate with such a wonderful tool. That is why maintaining my Japanese knives is a regular part of my routine.

But it’s not just about the knife itself. It is also respect for the craftsmanship with which it is made and for the food you prepare. And you should always listen to your father right? 😉

In conclusion

My Japanese knives are at the heart of my work, from intimate omakase dinners to busy workshops. Hopefully, these tips will inspire you to care for and maintain your Japanese knives with the same passion.

Still not convinced why you should buy a Japanese knife? Read my article 12 good reasons to buy Japanese knives. It comes highly recommended!

Now grab your favorite knife, give it some love, and get to work. Your knife will thank you! So will your guests!