In Japan, knife making centers around using hard steel. To maximize the quality of these knives, we have a culture of sharpening them with whetstones. To finish the edges to suit their intended use, we use whetstones of different grit sizes to sharpen Japanese knives made of hard steel.
We often receive inquiries from overseas customers asking if it's possible to sharpen Japanese knives using sharpening steels. If the question is about feasibility, then yes, it is certainly possible.
However, while it's not always the case if done carefully, using a sharpening steel is generally not compatible with Japanese knives made of hard steel because striking the blade with a sharpening steel can easily chip the edge.
Furthermore, sharpening steels, which tend to be coarser, are generally not suited for Japanese knives. Japanese knives require edges tailored to each type and are finished step-by-step using whetstones of different grit sizes to achieve the finely finished edges they require.
In terms of maximizing the performance of Japanese knives, using conventional sharpeners, which also tend to be coarser, poses similar challenges. Using a coarse grit sharpening steel or sharpener can lead to over-sharpening the blade with each use, which makes them unsuitable for long-term use. Japanese knives are designed to be lifelong partners, especially for home chefs.
Japanese knives come in various types depending on cooking methods, ranging from all-purpose knives like Gyuto and Santoku knives beloved by home chefs, to specialty knives like Sashimi knives and Deba knives favored by professional chefs.
According to each purpose, we meticulously sharpen and finish them using various grit sizes of whetstones.
When finishing our all-purpose knives, such as Gyuto and Santoku knives, we use three different grit sizes of whetstones to maximize their quality.
To fully enjoy our Japanese knives, we recommend that even home chefs use whetstones for sharpening. In that case, please use Nakato, a medium grit whetstone available at our store.
In Japan, knife making centers around using hard steel, and there is a culture of sharpening them with whetstones to maximize the quality of these knives.