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How to use Japanese knives

Japanese knife makers excel in creating ultimate sharpness. Here are our suggestions to maintain maximum sharpnesss.

Sharpening Japanese knives:

The best method to keep your knives razor sharp is to take them to a professional sharpener periodically and maintain them in between with a sharpening rod or, preferrably with a whetstone.  If you want to maintain your knives yourself, we recommend Japanese whetstones, but a periodic visit to the professional is still recommended. Maintaining your knives on a whetstone will prolong the sharpness. Practice makes perfect and the most important ingredient is time. All devices that sharpen your knives quickly, easily and cheaply are myths...

Cutting board: 

A Japanese razor sharp edge can easily damaged and break out (chipping) while cutting on ​​the wrong board. Cutting boards made of glass, ceramic, steel or even some rock-hard glued plastics are an absolute "No Go" and should be avoided in use. Wood, which has a natural anti-bacterial effect, is the best surface for cutting. This the board we advice: 

How to clean your Japanese knive: 

Hand wash your knife with warm water and dry with a dry towel, then store correctly. Always make sure that the sharp side points away from you when cleaning. A Japanese knife is absolutely not dishwasher safe, both blade and handle will be damaged and the warranty will expire immediately.

Oxidation (rust):

Make sure your knife is absolutely dry before putting it away. The knives from our webshop are made with a high carbon content, which makes the knife extremely hard and tough. Compared to Western knives, there is less chrome in the steel, which makes our Japanese knives less stainless. So always store Japanese knives in a dry room. Do not leave it in the refrigerator or car. Do not leave your knives in the water for a day.

How to store your knife?

Proper storage of the knives prevents the cutting edges from touching each other or a hard surface, causing damage. Therefore, use a Saya, a wooden protective cover when storing your knives, if you want to store them in a drawer, for example. We also recommend a magnetic knife stand or wall bracket. If you want to transport your knives, we recommend a good knifebag, in which several knives can be stored. Handy, not only for the professional, but also for the homecook who, for example, wants to bring his knives on a holiday. If you want to transport your knives during a flight, it goes without saying,your knives not acompany you as hand luggage.

Japanese cutting technique:

These Japanese knives from Hamono.nl are ideal for cutting and carving. The extremely sharp cutting edge ensures that the knife will go through the product with a velvety smooth edge. The cut surface is extremely thin and delicate. It is absolutely not suitable for chopping or prying or twisting in hard products. Our knives are also absolutely not suitable for cutting bones, bones and / or frozen products.

Using a sharpening steel:

In addition to whetstones, you can also use ceramic sharpening steels or diamond steels. The following applies: the sharper your knife, the finer your steel. Using a whetstone will create a sharper edge and will create , depending on the grid, a more refined edge. A sharpening rod will be easier to use.


For advice, questions and maintenance you can always email us or visit us in The Hague.

All knives come with a warranty on the construction of the knife, handle and attachment of the handle or blade itself. There is no guarantee on the cutting edge itself.