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Japanese Knife Care & Buying Guides

Soaking vs Splash-and-Go Whetstones: Preparing Yours Correctly

Illustration of a whetstone with water droplets on its surface beside a water jug and folded cloth

Identify your waterstone’s preparation method, distinguish soaking from splash-and-go use, and plan sensible drying and storage.

Posted in Knife care, Sharpening, Whetstones

How to Flatten a Whetstone: Checking the Sharpening Surface

Illustration of a gridded whetstone on a holder beside a flattening plate, water bowl and folded cloth

Check a whetstone for uneven wear, choose a compatible flattening tool, understand the pencil-grid check and build a practical surface-maintenance routine.

Posted in Japanese knives, Knife care, Sharpening, Whetstones

Honing Rod or Whetstone? Choosing Care for a Japanese Knife

Illustration of a chef knife, honing rod and whetstone laid separately on a wooden surface

Compare honing rods and whetstones through actual Shun and GLOBAL guidance. Identify what your tool does, check compatibility and know when sharpening is needed.

Posted in Honing, Japanese knives, Knife care, Sharpening

Storing Japanese Kitchen Knives: Guards, Blocks and Magnetic Holders

Illustration of three covered kitchen knives stored separately in a divided wooden drawer

Compare drawer guards, knife blocks and magnetic holders for Japanese knives, with practical checks for blade fit, drying, access and secure storage.

Posted in Kitchen equipment, Knife care, Knife storage

Which Cutting Boards Suit a Japanese Knife?

Illustration of a wooden cutting board with a kitchen knife and vegetables beside a plain beige cutting board

Choose a cutting board for your Japanese knife by comparing maker recommendations, working space, surface materials and the care each model needs.

Posted in Cutting boards, Kitchen equipment, Knife care

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

What Whetstone Grit Do You Need for Kitchen Knives?

Illustration of three whetstones, a kitchen knife, a water bowl and a folded cloth on a wooden workbench

Learn when 1000 grit can be enough, what coarse and finishing stones do, and why preparation depends on the exact whetstone.

Posted in Knife care, Knife sharpening, Whetstones