Japanese knives are some of the most desirable and sought after cooking tools in the world. They feature distinct shapes and sharp cutting edges, enabling them to perform tasks many other knives can’t. However, even the finest Japanese knife will eventually lose its sharpness if it is not properly cared for; honing is one of the most important steps to keeping your Japanese knife in perfect shape.

Honing a Japanese knife involves using a honing stone or rod to sharpen the blade’s edge. Honing eliminates minute slices or dents on a knife’s edge that result from chopping and slicing, thus allowing its performance to remain as topnotch as possible. Furthermore, honing more regularly extends the lifespan of a Japanese Knife by preventing smaller wear and tear from damaging it over time; professional chefs often hone their blades several times after every few uses for this very reason. In contrast, completely resharpening a blade has potential risk of reducing its lifespan as well due to metal filing off its edge during the process.

Benefits of Sharpening Japanese Knives

Sharpening Japanese knives is an important maintenance step for preserving the quality and condition of your beloved blades. By honing Japanese knives regularly, you will not only help maintain the sharpness of a blade, but also enjoy other benefits such as:

1. Longer Lifespan: Honing a knife regularly helps extend its lifespan by removing any nicks or dull spots on the blade caused by use. This removes the need to completely replace worn out blades and can save you money in the long run.

2.Improving Cutting Efficiency: Keeping a knife sharp means less time and effort is needed when you’re slicing, chopping and dicing fruits, vegetables, and other types of food. This improved efficiency makes meal-prep easier and faster, especially with delicate products like tomatoes that must be peeled quickly yet carefully

3.Enhanced Safety: Working with dull kitchen knives can increase your chances of having an accident as it requires more pressure to cut through food as opposed to using sharp blades which are much easier to handle. Sharpened Japanese knives are safer to use because they feature a thinner cutting edge that helps decrease the risk of slipping and potentially hurting yourself while working in the kitchen.

Different Styles and Techniques of Sharpening a Japanese Knife

Honing a Japanese knife is an essential part of keeping it in good condition. Different styles and techniques for sharpening a Japanese knife exist, depending on the type and design of the knife.

When honing a Japanese knife with a single-beveled blade, most people use an Uzumi sharpening stone. The stone usually has a coarse side and then a finer side that is used to hone and sharpen the blade. People will typically start by smoothing out any rough edges with the coarse side before following up with multiple passes over the finer surface. It’s best practice to begin by holding the blade at an angle of 10-15° against the stone as you make strokes away from your body. After each pass, it is important to flatten out any new burrs that have been created. Finishing off with more passes using lighter pressure will create a very fine edge on your blade in no time.

For knives that feature double beveled blades like Santokus, many people prefer to use whetstones or even countertop sharpening units. When first honing your Santoku’s blades repeat the same process employed when using a single beveled knife: start on one side of the stone and make long strokes away from yourself and ensure that you keep each stroke angle consistent throughout until you can see your desired level of sharpness emerging from the metal; after which you can move onto polishing and finishing steps with lighter pressure across both sides of the blade simultaneously for even larger improvements in sharpness. Again take care to periodically check for burrs or imperfections that may need attention further down the line or compromise cutting performance.

Overall, however you decide to hone your Japanese knife, remember there are some vital do’s & don’ts that should always remain front-of-mind such as never pressing too hard against an abrasive surface nor changing angles suddenly while at work – practitioners should instead move smoothly, proceed slowly, pay close attention to their strokes & angles – keeping in mind smaller movements + shorter durations will allow them sharper improve their overall efficiency & skill set at honing knives over time!

Choosing the Right Sharpening Tool and Sharpening Angle

When honing a Japanese knife, it is important to select the correct sharpening tool and sharpening angle that best suits the type of blade you are trying to sharpen. The most common sharpening tools used for honing a Japanese knife include waterstones, whet stones, diamond stones, ceramic stones, and electric sharpeners. Each type of sharpening tool has its own unique characteristics and should be chosen based on the desired outcome being sought by the user. The two main angles that create different types of edges on a knife blade are single-bevel angle (10-17 degrees) and double-bevel angle (20-30 degrees). A single bevel angle is most commonly used for right hand users, while a double bevel angle is intended for left-handed users or those who do not have strong preference. It will also depend on the blade design and function of the knife itself as to which angle is selected.

Tips and Tricks for Sharpening Japanese Knives

When honing a Japanese knife, it’s important to follow proper technique in order to achieve the best possible sharpness. There are two common methods of honing: sharpening stones (such as whetstones) and pull-through sharpeners. Before beginning any sort of honing process, start by soaking your stones in water for 30 minutes or more—this will make it easier to slide the blade along the stone’s surface.

Once your stone is ready, you’ll need to choose your grit. It’s best to start with a relatively coarse stone (400-600 grit) and work your way up from there; doing so prevents accidental damage to the edge of the knife. When honing a Japanese knife on a stone, hold the knife at an angle of approximately 10 degrees before rubbing it back and forth against the grain of the stone with moderate pressure.

If using a pull-through sharpener, angle the blade at roughly 10 degrees before inserting it into one of the notches— be sure not to press down too hard on the knife while doing so. When finished, run your fingers along both sides of the blade; if they don’t feel smooth and sharp throughout, you may need to repeat these steps with a higher-grit stone or sharper before rinsing off the blade and wiping it down with a cloth. Additionally, be sure to clean off your stones after each use—residue from previous sessions can decrease their effectiveness over time.

Sharpening Frequencies for Different Types of Japanese Knives

Different types of Japanese knives require different sharpening frequencies based on how frequently they are used and the type of blade material. For instance, professional chefs tend to sharpen their Japanese kitchen knives once a week, in order to keep them sharp enough for their daily tasks. However, carbon steel blades will typically require more frequent honing than stainless steel blades due to the higher level of reactivity from oxidation. Ceramic knives should be honed less frequently, as they are a much harder material and can suffer from blade micro-fractures if oversharpened. Additionally, any hardwood cutting boards or stone surfaces used with Japanese knives should also be honed occasionally to maintain superior edge retention and slicing performance since these materials can help wear down the knife’s edge more quickly. Finally, softwoods like pine should not cause significant damage to most high quality Japanese knives but may benefit from occasional honing with an ultrasoft cloth to remove any metallic residue.

Common Sharpening Problems to Avoid

Honing a Japanese knife requires prior knowledge and skill, as an improperly sharpened knife can cause serious injury. Here are a few common sharpening problems to avoid:

1. When honing a Japanese knife, it is important to keep the same angle throughout and not to tilt the knife at different angles. If the angle isn’t consistent, the sharpness of the blade will be compromised and can cause uneven cutting edges that could potentially injure someone.

2. Avoid oversharpening your knife by removing too much material from the steel. This causes damage to the blade’s edge and reduces its lifespan considerably. When sharpening, focus on maintaining an even thickness throughout the whole length of the blade and never let any part get too thin or overly rounded.

3. Never use scissors or a file to sharpen a Japanese knife; this will cause irreversible damage due to hard surfaces rubbing against soft steel and altering its molecular structure. Only use approved whetstones and specialized grinders when handling this type of knife!


After honing a Japanese knife, it is important to store the blade properly. This will help ensure that its sharp edge remains intact for a longer period of time. To properly store your knife, use a proper knife block or holder with slots specifically designed for your particular knife type. If a proper holder is not available, then use a wooden cutting board or butcher block as an alternative that can stay on the counter to separate the blade from other utensils and keep it safe from accidental cuts or damage. Never store the blade directly in a drawer where it can become dull or damaged over time. Additionally, make sure you clean and dry the blade after each use for maximum edge retention.