Proper use and maintenance of a Japanese knife prolongs its life.

Hand washing and drying are best for Japanese knives. Simply use a soft sponge, some dishwashing detergent and warm water. If you put the knife in the dishwasher, there is a chance that the blade, handle or edge of the knife will be damaged and rust may appear. Use a towel to wipe the knife clean and also use it to quickly wipe moisture from the knife when preparing food. Never use a Japanese knife to cut a hard bone or hard surface. Plastic or wooden cutting boards are best, but avoid cutting on boards made of hard materials such as bamboo, granite, stainless steel, hard plastic or glass as they can damage the edge of your knife.

After cleaning and drying the knife, it is important to store the knife properly, either in a wooden sheath or in a leather knife sheath to protect the blade. It is also important that the knife does not come into contact with other kitchen utensils during storage.