Japanese knives are engineered for precision. Their refined steel, thinner edges, and purposeful geometry are what set them apart and also why thoughtful care matters.

Welcoming a Japanese knife into your kitchen is a meaningful step. Handcrafted in Seki, Japan, Shun knives reflect generations of bladesmithing expertise paired with modern innovation. They are sharper and more refined than most Western knives, and that performance comes with different care needs. The reassuring truth is that proper care is simple, intuitive, and quickly becomes part of your daily cooking ritual.

This in-depth guide to how to care for Japanese knives will walk you through cleaning, storage, and maintenance with clarity and confidence so you can protect your investment, avoid common mistakes, and fully enjoy cooking with truly exceptional tools.

Harder Steel, Purposeful Performance

Shun knives are made using high-quality Japanese steels that are harder than those used in most Western-style knives. This hardness allows for:

Exceptionally sharp edges
Clean, precise cuts
Better preservation of texture and flavor

Shun blades are sharpened to a 16-degree angle per side, a balance that delivers remarkable sharpness while maintaining durability for everyday cooking.

Because the steel is harder and the edge is finer, Japanese knives are less tolerant of misuse. They are not designed for twisting, prying, or powering through hard materials. Instead, they excel when used with intention and reward proper technique with effortless cutting and superior results.

Close-up of a Shun knife blade showing refined edge geometry and layered Japanese steel craftsmanship.

Proper Cleaning: The Foundation of Japanese Knife Care

The most important knife care tip is also the easiest. Clean your knife properly every time you use it.

How to Clean a Kitchen Knife

After each use, hand wash your knife as soon as you are finished cutting. Avoid leaving food residue on the blade, especially acidic ingredients like citrus, tomatoes, onions, or garlic. If left on the blade too long, acids can react with the steel and increase the risk of discoloration or corrosion over time.

Hand wash immediately with warm water and mild dish soap
Use a soft sponge or cloth
Rinse thoroughly
Dry completely with a towel before storing

This simple routine protects both the blade and the edge and takes less than a minute.

What to Avoid

To preserve the integrity of your knife:

Never put Japanese knives in the dishwasher
Do not soak them in the sink
Avoid abrasive scrubbers or harsh detergents
Do not leave them to air-dry

Dishwashers expose knives to prolonged moisture, high heat, and contact with other utensils, all of which can compromise the blade, handle, and edge.

Hand drying a Shun knife with a clean towel after washing, emphasizing proper drying to protect the blade.

Stainless Steel, Carbon Steel, and Rust: What to Know

Rust is often misunderstood, so it helps to clarify how it applies to Shun knives.

Stainless Steel Shun Knives

Most Shun knives are made with high-quality stainless steel. This means:

They are far more resistant to rust than traditional carbon steel
They still require proper washing and thorough drying
Neglect over time can still lead to corrosion

Stainless steel is not rust-proof. It is rust-resistant.

If you notice rust beginning to form on your knife, it is important to address it promptly before it worsens. In most cases, light surface rust can be removed with a fine metal polish and gentle pressure. Taking care of small spots early helps prevent permanent damage and preserves the integrity of the blade.

For ongoing maintenance and protection, the Shun Knife Care Kit includes tools designed to help keep your knives clean, polished, and well cared for over time.

Carbon Steel Exceptions: Narukami & Shun Blue

Shun’s carbon steel knives, including Narukami and Shun Blue, require more attentive care.

Carbon steel:

Will rust quickly if left wet
Must be washed and dried immediately
Will develop a natural patina over time

This patina is expected and valued. It is a visual record of use and care, not a flaw. Other Shun stainless steel knives do not necessarily develop a patina, and changes in appearance on those blades may indicate moisture exposure rather than normal aging.

Two Narukami Shun knives shown side by side, one new and one with a developed patina.

Narukami Chef's Knives. A patina has developed on the right knife.

Why Leaving a Blade Wet Matters

Moisture left on a blade, even briefly, can weaken the steel over time. While you may not see immediate rust, lingering water can lead to subtle corrosion that increases the risk of edge damage or chipping with continued use.

Drying your knife thoroughly after every wash is a simple but essential step. It protects the steel, preserves the edge, and helps maintain the long-term integrity of the blade.

How to Store Knives Safely and Protect the Edge

Proper storage keeps your knife sharp, safe, and ready to use.

Shun knife protected with a blade guard in front of a Hinoki cutting board, demonstrating safe storage and edge protection.

Blade Guards (Saya or Edge Protectors)

Pros:

Excellent edge protection
Ideal for drawer storage
Great for travel or small kitchens

Considerations:

Always ensure the knife is fully dry before inserting

Blade guards are one of the safest and most versatile storage options.

Shop Now for Blade Guards and Sayas

Shun knife being placed spine-first into an in-drawer wooden knife tray, showing proper knife storage to protect the blade.

In-Drawer Knife Trays

Pros:

Keeps knives organized and protected
Preserves edges while saving counter space
Ideal for modern, streamlined kitchens

Considerations:

Requires dedicated drawer space

In-drawer trays provide protection without visual clutter, making them a popular choice for cooks who value both safety and aesthetics.

Shop Now for In-Drawer Knife Trays

Shun knife being removed spine-first from a wooden knife block, demonstrating safe storage and proper handling.

Knife Blocks

Pros:

Familiar and accessible
Keeps knives protected and visible

Considerations:

Takes up counter space
Improper insertion can dull edges

Best practice: insert knives spine-first, never pushing the blade down inside the block.

Shop Now for Blocks and Knife Storage

Honing vs. Sharpening: A Simple, Practical Explanation

Understanding knife honing vs sharpening helps you maintain peak performance while caring for your knife in a way that respects its steel and craftsmanship.

Honing is part of regular knife care. With normal use, a knife’s edge can shift slightly out of alignment even if it is not truly dull. Honing realigns that edge so the knife continues to cut cleanly and smoothly. It does not remove steel. Instead, it helps maintain sharpness between sharpenings and supports consistent performance over time.

Sharpening restores the edge when honing is no longer effective. Over time, even a well cared for knife will gradually lose sharpness. Sharpening removes a small amount of steel to create a fresh edge and bring the knife back to peak performance.

Many home cooks choose to sharpen their knives at home using whetstones, which allow for precise control and excellent results when used correctly. Japanese knives are traditionally sharpened on stones, and with practice, this method can restore a blade to exceptional sharpness while preserving its intended edge geometry.

Because Shun knives are made from high-quality Japanese steel and sharpened to a precise 16-degree angle, they hold their edge well and do not require frequent sharpening. For most home cooks, sharpening once or twice a year is sufficient. How often you sharpen depends on how frequently you cook, your cutting technique, and the surface you cut on.

As additional support, Shun offers free lifetime sharpening. allowing you to have your knife professionally serviced whenever you prefer. Whether you sharpen at home or choose professional sharpening, the goal is the same: maintaining performance so your knife continues to cut cleanly, safely, and beautifully.

Home cook honing a Shun knife with a honing rod on a wooden cutting board, showing proper edge maintenance technique.

Honing with a steel.

Home cook sharpening a Shun knife on a whetstone at a kitchen counter, demonstrating traditional at-home sharpening.

Sharpening with a whetstone.

Shun knife being professionally sharpened on a large rotating stone, illustrating factory sharpening and blade restoration.

Free lifetime sharpening at Shun headquarters.

Cutting Boards Matter: Choose the Right Surface

Shun Hinoki cutting boards with a paring knife and garlic cloves, highlighting a gentle cutting surface for knife care.

Your cutting board plays a significant role in how long your knife stays sharp. Even the finest Japanese knife edge can wear prematurely if it is used on the wrong surface.

Wood cutting boards are strongly recommended for Japanese knives because wood gives slightly under the blade. That natural give helps reduce edge wear and protects the knife’s refined geometry, allowing the blade to maintain sharpness longer and perform as intended.

Among wooden boards, Hinoki wood is the best choice and the one we recommend above all others. Traditionally used in Japan, Hinoki is exceptionally gentle on knife edges. Its soft, resilient surface cushions the blade at the moment of contact, which helps preserve sharpness, reduce micro-damage, and extend the time between sharpening. For cooks investing in premium cutlery, Hinoki offers the highest level of care and protection.

Other high-quality wooden boards are also suitable and far preferable to hard surfaces. They support better edge retention and overall knife longevity when compared to glass, stone, or ceramic materials.

Surfaces such as glass, marble, granite, ceramic, and titanium should always be avoided. These materials are unforgiving and can quickly dull or damage even the finest blade.

Common Mistakes That Lead to Chipping or Damage

To protect your knife, avoid these habits:

Cutting bones, frozen foods, or very hard rinds
Twisting the blade during cuts
Scraping food off the board with the blade edge. Use the spine to move food instead
Tossing knives loosely into drawers
Leaving blades wet after washing

It is also a good habit to inspect your knives regularly. Look along the edge for small chips and check the blade surface for spots that may need attention. Catching minor issues early helps ensure your knives remain safe, sharp, and reliable for years to come.

Care as a Daily Ritual and Lasting Investment

Caring for your knife is not a chore. It is a quiet ritual that completes the act of cooking and protects what comes next. Washing, drying, and storing your knife with intention builds confidence, pride, and respect for your tools and your craft.

Learning how to care for Japanese knives is about awareness, not anxiety. A few consistent habits such as proper cleaning, thoughtful storage, the right cutting surface, and occasional maintenance preserve performance and protect your investment. With that care, a Shun knife becomes more than something you own. It becomes something you rely on.

Cared for properly, a Shun knife delivers lasting sharpness, precision, and confidence. It honors ingredients at their peak and elevates everyday cooking into something more deliberate, more satisfying, and deeply rewarding.