How to clean japanese knives


Japanese knives are renowned for their exceptional craftsmanship and sharpness. These knives come in a variety of styles, ranging from traditional designs to modern, cutting-edge styles. All Japanese knives require proper care and maintenance to keep them in top condition.

One of the most important things for maintaining a Japanese knife is proper cleaning. Cleaning your knife after each use not only keeps it from rusting, but also helps preserve its blade sharpness and performance. Here are some tips on how to clean and maintain your Japanese knives.

Overview of how to clean Japanese knives

Rinse off your knife with warm water, and then dry it thoroughly with a soft cloth or paper towel. This will help to prevent rusting and keep the blade sharp.

For more thorough cleaning, you should use a soft brush or sponge to scrub the blade. Make sure to use a gentle cleaning agent, such as mild dish soap or vinegar, and avoid any harsh chemicals that could damage the blade.

When holding your knife to clean it, make sure to always use two hands; this will help you keep a steady grip and prevent accidents. Store properly: After cleaning, make sure to store your knife in a dry place, away from humidity and direct sunlight. It’s best to keep it in its original box or sheath if possible.

10 ways how to clean Japanese knives


Preparing the Materials and Workspace

Gather the necessary materials and make sure your workspace is clean and dry.

Hand Washing the Japanese Knife

Put the knife under warm running water and use a sponge or soft brush to clean it. Make sure to get rid of any food remnants on the blade and the handle.

Soaking the Japanese Knife in Soapy Water

Fill a bowl or sink with warm water and mild dish soap, then soak the knife for 5–10 minutes. This will help to remove any stubborn stains or dirt.

Using a Soft Sponge to Clean the Blade

Once the knife is out of the soapy water, use a soft sponge to gently scrub away any remaining dirt. Make sure not to use too much force, as this could damage the blade.

Drying the Japanese Knife with a Clean Cloth

After you finish cleaning, make sure to dry the blade and handle thoroughly with a soft cloth or paper towel. This will help to prevent rusting.

Removing Stubborn Stains with Baking Soda Paste

If you find any stubborn stains or rust spots, you can make a paste with baking soda and water. Rub the paste onto the affected area and leave it for a few minutes, then rinse off with warm water.

Polishing the Blade with a Whetstone

To keep your blade extra sharp, you can polish it with a whetstone. Make sure to use a gentle motion and never put too much pressure on the blade.

Honing the Japanese Knife with a Sharpening Steel

To help maintain the edge of the blade, use a sharpening steel to hone it. Make sure to move the knife in a circular motion and avoid any jerky movements.

Storing the Knife Properly

Once you have finished cleaning and honing your Japanese knife, make sure to store it in a safe and dry place. It’s best to keep it in its original sheath or box, if possible.

Regular Maintenance for Longevity

For the best performance, make sure to clean and sharpen your Japanese knife regularly. This will help to keep it in top condition and ensure its longevity.


Cleaning and maintaining a Japanese knife is an important part of ensuring its performance and longevity. With proper care, your knife can last for many years, so make sure to follow these tips for the best results.


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