A Japanese Chef knife is an exceptional tool: hard steel, razor sharpness, surgical precision. But like any blade, it loses its effectiveness over time. The good news? With a few simple steps, you can restore its original sharpness.
In this 2025 guide, discover how to sharpen a Japanese Chef knife step by step, which tools to choose, and the mistakes to avoid to preserve your blades for a lifetime.
Why sharpen a Japanese Chef knife regularly?
The specifics of Japanese Damascus steel
Japanese Chef knives are often forged in Damascus steel. This multilayered steel (45 to 67 layers) is known for its hardness and its ability to retain sharpness longer. But high hardness also means that poor sharpening can damage the blade.
Impact of poor sharpening on durability
Poor sharpening can:
Create micro-cracks
Damage the balance of the blade
Reduce the lifespan of the knife
👉 To preserve your knives, suitable sharpening is essential.
What tools to use to sharpen a Japanese Chef knife?
Japanese water stones
The traditional method relies on water stones :
Grit 1000 → to restore sharpness
Grit 3000 → to smooth and refine
Grit 8000 → to polish and achieve a razor cut
The ideal sharpening angle
Japanese knives are sharpened between 10° and 15° (compared to 20-22° for Western knives). This narrower angle ensures a cleaner cut, but requires precision.
Useful accessories
Angle guide for beginners
Ceramic rod for light maintenance
Finishing leather to polish and remove the burr
Step-by-step tutorial: how to sharpen a Japanese Chef knife
1 - Prepare the stone and the blade
Soak the water stone for 10-15 minutes.
Clean the blade and keep it slightly moist.
2 - Perform the sharpening strokes
Place the blade on the stone at the chosen angle.
Make regular strokes from the base to the tip.
Start with grit 1000, then 3000, then 8000.
Alternate sides of the blade for balanced sharpening.
3 - Remove the burr and test the sharpness
Gently pass the blade over leather or a thick cloth to remove the burr.
Test the sharpness on a sheet of paper: the blade should cut effortlessly.
Maintenance and best practices after sharpening
Cleaning and drying
Always wipe your knife after sharpening and avoid any prolonged contact with moisture.
Storage and protection
Use a sheath, box, or magnetic block to avoid shocks.
Never leave your Japanese knives lying in a drawer.
Our recommendations for Japanese Chef knives
Don't have a Japanese Chef knife yet or want to complete your collection? Discover our high-end models here:
How to sharpen a Japanese Chef's knife?
Which stone to use to sharpen a Japanese Chef's knife?
Japanese water stones (grit 1000, 3000, 8000) are the most suitable.
What angle to sharpen a Japanese Chef's knife?
An angle of 10° to 15° is ideal to maintain a razor-sharp edge.
Can you sharpen a Japanese Chef's knife with a honing rod?
Yes, but only with a ceramic honing rod, for quick maintenance.
How often to sharpen a Japanese Chef's knife?
A complete sharpening every 6 to 12 weeks is sufficient, depending on use.
How to test the sharpness after sharpening?
The blade should cut a sheet of paper without resistance.
