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Japanese Knife Care & Buying Guides

Carbon Steel vs Stainless Steel for Your First Japanese Knife

Illustration of two kitchen knives, one with a mottled gray-blue blade and one with a bright silver blade, on a wooden board

Compare carbon and stainless steel by everyday care, blade construction and appearance to choose a first Japanese knife that fits your routine.

Posted in Carbon steel, Knife buying guide, Knife care, Stainless steel

Japanese Knife Care: Cleaning, Oiling, Sharpening and Storage

Shun Classic 8-inch chef’s knife with a patterned blade and dark handle

Answers to common Japanese knife-care questions: when to oil, which oil to choose, how often to sharpen, and how to protect the blade between meals.

Posted in Carbon steel, Japanese knife care, Kitchen knife maintenance, Knife sharpening