Best Japanese Knives at Williams-Sonoma and Sur La Table

Last updated: April 2026

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Quick Answer

• Kai's Shun and Seki Magoroku brands account for about 40% of the Japanese kitchen knife market, with Kai producing 10,000 knives daily (translated from Japanese).
• Misono and Sakai Takayuki are highly recommended brands by Japanese knife experts for their professional-grade quality (translated from Japanese).
• Global knives are not recommended due to high prices and poor cost-performance, despite their popularity (translated from Japanese).
• Avoid all-stainless steel knives and ceramic knives due to hygienic issues and brittleness, respectively, with ceramic blades breaking if dropped on the floor (translated from Japanese).

When searching for high-quality Japanese kitchen knives at retailers like Williams-Sonoma and Sur La Table, discerning home cooks often look for brands that offer both exceptional performance and lasting value. Our analysis of Japanese sources reveals that brands such as Misono, Sakai Takayuki, and Kai's Seki Magoroku series consistently stand out as top recommendations for their robust construction, superior edge retention, and ergonomic design. These brands represent the pinnacle of Japanese blade craftsmanship, drawing on centuries of tradition and modern metallurgical advancements. Kai, for instance, is a dominant force in the Japanese market, manufacturing an impressive 10,000 knives daily and capturing approximately 40% of the domestic market share (translated from Japanese). However, not all popular knives are equally recommended. Japanese experts caution against certain trends, like overly decorative Damascus patterns or knives made from extremely hard yet brittle materials, emphasizing that practical utility and a balance of properties are paramount for a truly excellent kitchen tool.

What are the Top Japanese Knife Brands for Home Cooks?

For shoppers comparing the most popular all-purpose blades, our 10 Best Japanese Gyuto Knives Under $300 [2026 Ranked] guide pairs well with the brand list below. For home cooks seeking the finest Japanese kitchen knives, Japanese knife experts consistently recommend Misono, Sakai Takayuki, and Kai's Seki Magoroku series as top choices. These brands are highly praised for their exceptional balance of quality, durability, and value, making them suitable for both everyday home use and more demanding culinary tasks. Professional chefs frequently gravitate towards the high-performance knives produced by these reputable Japanese manufacturers, recognizing their commitment to traditional craftsmanship combined with advanced technology. The consistent endorsement of these three brands across various Japanese knife review sites underscores their reputation for delivering superior cutting performance and long-term reliability.

Misono, based in Seki City, Gifu Prefecture, is renowned for its integrated production process, which ensures that every knife is crafted with meticulous attention to detail from start to finish https://kohno-onlineshop.com/blog/misonos-recommended-knives/. This comprehensive approach allows Misono to maintain strict quality control, resulting in knives that are celebrated for their sharpness and longevity. Their commitment to excellence has made them a favorite among culinary professionals and home enthusiasts alike. Similarly, Sakai Takayuki, originating from Sakai City, Osaka, boasts a long history of blade making, tracing its roots back to the 14th century. While the provided research does not detail Sakai Takayuki's specific manufacturing process as extensively as Misono's, its consistent recommendation alongside Misono and Seki Magoroku by Japanese experts like modama.net suggests a comparable level of quality and performance in the professional-grade category https://modama.net/knife/bestknife08.html.

Kai's Seki Magoroku series, named after a famous swordsmith from the Kamakura period, brings the legacy of "unbreakable, unbendable, and exceptionally sharp" blades into the modern kitchen https://macaro-ni.jp/56713. This brand is not only popular domestically but also recognized internationally for its blend of traditional craftsmanship and cutting-edge technology. While Kai also offers its premium Shun series, Seki Magoroku is specifically highlighted as an excellent choice for general household use. Within the Seki Magoroku lineup, there is a wide range of models, from entry-level options to more advanced designs, ensuring that various needs and budgets are met. For example, the Seki Magoroku 4000ST Santoku knife, priced around 3,000 yen (approximately $20 USD), is considered an affordable yet highly effective option for home use. It features molybdenum vanadium steel, which is known for its long-lasting sharpness and ease of sharpening, making it a practical choice for everyday cooking https://knife-japan.hatenablog.com/entry/kai. This balance of quality materials and reasonable pricing exemplifies why Seki Magoroku is a top recommendation for home cooks.

The reputation of these brands is not just anecdotal; it is built on a foundation of rigorous manufacturing standards and a deep understanding of blade metallurgy. Japanese knife making, particularly in cities like Seki, has evolved over centuries, integrating diverse steel materials, precise blade shaping, advanced sharpening techniques, and high-quality whetstones. This comprehensive expertise across all aspects of blade production is what sets Japanese manufacturers apart, even when compared to globally recognized brands. The focus is not merely on hardness but on a critical balance between hardness and toughness, ensuring that the blade is both incredibly sharp and resilient to chipping or breaking during daily use. The consistent presence of Misono, Sakai Takayuki, and Seki Magoroku in expert recommendations underscores their ability to deliver this delicate balance, providing home cooks with tools that enhance their culinary experience and stand the test of time.

Why Are Kai's Shun and Seki Magoroku So Popular?

Kai's Shun and Seki Magoroku series are immensely popular due to Kai's dominant position in the Japanese knife market and their commitment to blending historical craftsmanship with modern technology. Kai is the largest knife manufacturer in Seki City, a city renowned for its blade-making heritage. The company produces an astonishing 10,000 knives daily and commands approximately 40% of the Japanese knife industry's market share https://knife-japan.hatenablog.com/entry/kai. This significant production capacity and market presence highlight Kai's ability to cater to a broad audience, from professional chefs to everyday home cooks.

The Shun series represents Kai's premium brand, specifically designed for and embraced by professional chefs worldwide. These knives are known for their exquisite craftsmanship and high performance, often featuring intricate Damascus patterns and advanced steel compositions that deliver exceptional sharpness and durability. The Shun Classic, for example, features a 33-layer Damascus pattern and a traditional D-shaped handle, providing a comfortable and secure grip https://manaitano.com/%E8%B2%9D%E5%8D%B0%E3%81%AE%E5%8C%85%E4%B8%81%E3%80%8C%E6%97%AC%E3%80%80shun%E3%80%8D%E3%82%AC%E3%82%A4%E3%83%89%EF%BC%81%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E6%AF%94%E8%BC%83%E3%81%A8%E5%BE%8C/. The Shun Premier, another high-end option, also features a 33-layer Damascus pattern but adds a distinctive "tsuchime" (hammered) finish, which not only enhances its aesthetic appeal but also serves a functional purpose by helping food release more easily from the blade. Its symmetrical handle design makes it versatile for both right and left-handed users https://manaitano.com/%E8%B2%9D%E5%8D%B0%E3%81%AE%E5%8C%85%E4%B8%81%E3%80%8C%E6%97%AC%E3%80%80shun%E3%80%8D%E3%82%AC%E3%82%A4%E3%83%89%EF%BC%81%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E6%AF%94%E8%BC%83%E3%81%A8%E5%BE%8C/. The "Shun" brand is rooted in the concept of bringing "the peak of the season" to daily life, reflecting the Japanese appreciation for seasonal ingredients and the spirit of traditional blacksmithing combined with cutting-edge technology https://macaro-ni.jp/56713.

In contrast, the Seki Magoroku series caters to a broader audience, offering a wide array of options ranging from entry-level to high-end models, making them accessible and appealing for general household use. The origins of Seki Magoroku trace back to the Kamakura period (1185–1333) when sword making began in Seki. Among the famous swords crafted during this era, those by "Seki no Magoroku" were particularly esteemed for their beauty, artistry, and exceptional sharpness, embodying the ideal of being "unbreakable, unbendable, and cut exceptionally well" https://macaro-ni.jp/56713. This historical legacy is deeply embedded in the brand's identity, promising modern users the same level of craftsmanship and performance. As demand for Japanese swords declined, many swordsmiths transitioned to producing household blades, carrying forward their ancestral techniques. This rich heritage ensures that Seki Magoroku knives offer high quality, outstanding sharpness, and thoughtful designs that users will cherish for a long time.

One popular model for home use is the Seki Magoroku 4000ST Santoku knife, which is an excellent choice for its affordability (around 3,000 yen) and practical features. It uses molybdenum vanadium steel, known for its ability to maintain a sharp edge for extended periods and its ease of sharpening, making it a reliable tool for daily cooking tasks. With proper care, this knife can serve a household for many years. For those who prefer an all-stainless steel design for hygiene and dishwasher compatibility, the Seki Magoroku Takumi Sou Santoku knife is an option. While the blade material is comparable to the 4000ST, its seamless stainless steel handle offers enhanced durability and easy cleaning, though traditional Japanese knife experts often caution against all-stainless designs due to potential ergonomic and hygienic drawbacks in other brands https://knife-japan.hatenablog.com/entry/kai. The Seki Magoroku Damascus series, considered the top-tier of the Seki Magoroku line, features a Damascus pattern on its blade and a VG-10 steel core, hardened to around HRC 60. This steel provides superior sharpness and edge retention. Despite its premium features, a Seki Magoroku Damascus Gyuto knife can be found for about 7,500 yen, making it an accessible entry into high-performance Damascus knives. One reviewer commented, "I like 'understated Damascus,' so I have a very favorable impression of Seki Magoroku's Damascus, which is hard to notice from a distance" (translated from Japanese) https://knife-japan.hatenablog.com/entry/kai. This indicates an appreciation for functionality over overly flashy aesthetics. The extensive range and consistent quality across both the Shun and Seki Magoroku lines are key drivers of their widespread popularity, both within Japan and internationally.

What's the Difference Between Shun Classic and Shun Premier?

The Shun Classic and Shun Premier series, both part of Kai's premium knife brand, share a core commitment to high-quality craftsmanship but differ significantly in their blade design, finish, and handle ergonomics. Understanding these distinctions helps consumers choose the knife that best fits their aesthetic preferences and functional needs in the kitchen. Both series feature a 33-layer Damascus pattern, showcasing Kai's advanced metallurgical techniques and commitment to creating visually stunning, high-performance blades.

The Shun Classic is recognized as the foundational series and the core of the "Shun" brand. Its most distinctive feature is the beautiful 33-layer Damascus pattern that adorns the blade, creating a unique visual appeal reminiscent of traditional Japanese swords https://manaitano.com/%E8%B2%9D%E5%8D%B0%E3%81%AE%E5%8C%85%E4%B8%81%E3%80%8C%E6%97%AC%E3%80%80shun%E3%80%8D%E3%82%AC%E3%82%A4%E3%83%89%EF%BC%81%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E6%AF%94%E8%BC%B3%E3%81%A8%E5%BE%8C/. Beyond aesthetics, the Classic series employs a traditional Japanese D-shaped handle, typically made from laminated PakkaWood. This specific handle shape is designed to fit comfortably in the right hand, providing an excellent grip and control during use. This ergonomic design is a hallmark of traditional Japanese cutlery, ensuring that the knife feels like an extension of the user's hand. The combination of high-carbon VG-10 steel for the core and the surrounding Damascus layers contributes to the Classic's renowned sharpness and edge retention, making it a reliable choice for a wide range of kitchen tasks.

The Shun Premier series, while also featuring a 33-layer Damascus pattern, distinguishes itself with a unique "tsuchime" (hammered) finish on the blade surface https://manaitano.com/%E8%B2%9D%E5%8D%B0%E3%81%AE%E5%8C%85%E4%B8%81%E3%80%8C%E6%97%AC%E3%80%80shun%E3%80%8D%E3%82%AC%E3%82%A4%E3%83%89%EF%BC%81%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E6%AF%94%E8%BC%B3%E3%81%A8%E5%BE%8C/. This hammered texture is not purely ornamental; it creates small air pockets between the blade and the food, which helps reduce drag and prevents ingredients from sticking to the knife during slicing. This functional benefit makes the Premier particularly effective for delicate tasks or when working with starchy vegetables. Another key difference lies in the handle design. Unlike the Classic's D-shaped handle, the Shun Premier features a symmetrical handle, making it equally comfortable and effective for both right-handed and left-handed users. This universal design broadens its appeal and usability. The Premier series also often features a hand-hammered finish on the blade, adding to its artisanal aesthetic and further differentiating it from the Classic. Both series utilize high-grade materials and Kai's meticulous sharpening techniques to achieve a lasting, acute edge.

While both Classic and Premier are top-tier choices for home cooks and professionals, the decision between them often comes down to personal preference for handle shape and the desire for the "tsuchime" finish. If a cook prefers a traditional Japanese D-shaped handle and values the classic, elegant Damascus pattern, the Shun Classic is an excellent fit. If, however, the cook prioritizes the food-release benefits of a hammered finish and prefers a versatile, symmetrical handle, the Shun Premier would be the more suitable option. Both lines exemplify Kai's dedication to creating high-performance knives that are as beautiful as they are functional, offering different aesthetic and ergonomic experiences within the same premium quality framework.

Are All-Stainless Steel or Ceramic Knives Recommended?

All-stainless steel and ceramic knives are generally not recommended by Japanese knife experts, despite their popularity and perceived benefits. These types of knives often fall short in terms of practical use, cost-performance, and durability when compared to traditional Japanese steel blades. While they might appear attractive or convenient, their underlying characteristics present significant drawbacks for serious cooks.

All-stainless steel knives, including popular brands like Global, are frequently "selected out" (選外) from top recommendations. The primary reasons for this exclusion are their high product prices relative to their performance and a perceived poor cost-performance https://modama.net/knife/bestknife07.html. Despite claims of being hygienic due to their seamless construction, many all-stainless designs, including Global, feature numerous hollows or indentations in the handle where dirt and grime can accumulate. This contradicts the very idea of hygiene, making them counterproductive as kitchen tools. A Japanese knife expert states, "If you encounter a page that says 'all-stainless steel knives are recommended!', read it with a grain of salt. Either they don't understand the essence of knives, or they are just writing that to make you buy it" (translated from Japanese) https://modama.net/knife/bestknife07.html. This strong caution highlights the expert consensus that the allure of all-stainless steel often masks practical deficiencies. The brand loyalty for these knives is sometimes maintained through strict no-discount policies, which further contributes to their poor value proposition compared to domestic Japanese brands that offer superior quality at more competitive prices.

Ceramic knives, while exceptionally hard, suffer from extreme brittleness, rendering them unsuitable for daily use in a busy kitchen. Their high hardness means they can achieve a very sharp edge, but this comes at the cost of very low toughness (靭性). The research explicitly warns that ceramic blades can break if dropped on the floor. It states, "Such fragile blades are not worthy of being used as daily tools. Please be careful. I wrote 'they break if dropped on the floor,' but they really do break. (It's not a lie. 'Zirconia ceramic' is that hard and brittle a material.) Please do not actually try it (I repeat, it will snap)" (translated from Japanese) https://modama.net/knife/bestknife07.html. This fragility makes them impractical for the unpredictable environment of a kitchen, where accidental drops can occur. While some might be drawn to their cutting performance or unique material, their inherent weakness makes them a risky investment for a primary kitchen knife.

Japanese experts also caution against purchasing knives solely based on appearance, such as overly decorative Damascus patterns or those made from excessively hard powdered steel, if these features compromise practical use and durability. Many "Damascus" knives are criticized for being "looks-over-substance" products, designed to attract consumers with their flashy appearance rather than their functional superiority. While Damascus patterns can be beautiful, some implementations prioritize aesthetics over the optimal balance of hardness, toughness, and uniform carbide distribution that is crucial for a high-performing and durable blade. Therefore, when considering a new kitchen knife, it is essential to prioritize the fundamental qualities of the blade—its ability to hold an edge, its ease of sharpening, and its resilience—over superficial appeal or marketing claims.

How Do High-Hardness and Powdered Steel Knives Perform?

High-hardness and powdered metallurgical steel knives present a nuanced performance profile. While they are not inherently poor quality, Japanese knife experts express reservations about their suitability for general home use, primarily due to their extreme hardness, which can make them difficult to maintain and potentially brittle. Powdered metallurgical steel (also known as powdered high-speed steel or powdered high-alloy steel) is often touted for its exceptional hardness, but this characteristic can be a double-edged sword in a home kitchen.

Knives made from powdered metallurgical steel are acknowledged for their hardness, which can translate to excellent edge retention. However, this level of hardness is often unnecessary for typical home cooking tasks and can pose challenges for the average user. The primary difficulty lies in sharpening these blades. Achieving and maintaining their edge requires specialized sharpening skills and tools, which most home cooks do not possess. As one expert notes, "Unless you are someone who can say, 'I can easily sharpen any hard knife,' they will be difficult to handle" (translated from Japanese) https://modama.net/knife/bestknife07.html. For those who cannot expertly sharpen such hard steels, the initial impressive sharpness will eventually diminish, leading to frustration. While these knives can be wonderful tools for those who understand and are capable of their maintenance, for others, they might become a source of "mere self-satisfaction" rather than a truly practical tool https://modama.net/knife/bestknife07.html.

Interestingly, Kai's higher-end "Shun" brand, despite its premium positioning, does not use powdered metallurgical steel in its primary offerings, and its widely popular "Seki Magoroku" series also refrains from it. This is a deliberate choice. The research highlights that Kai, a leading Japanese knife manufacturer, could technically produce powdered metallurgical steel knives with ease but chooses not to. This decision reflects Kai's "conscientious approach to manufacturing," emphasizing that simply using a very hard steel is not always the best solution for a kitchen knife https://modama.net/knife/bestknife07.html. Instead, Kai focuses on achieving a critical balance between hardness and toughness (靭性), along with ensuring that carbides within the steel are fine and uniformly distributed. This approach results in blades that are not only sharp but also resilient and easier for a wider range of users to maintain. For example, VG-10 steel, commonly found in many high-quality Japanese knives, including the Seki Magoroku Damascus series, has a Rockwell hardness (HRC) of around 60, offering an excellent balance of sharpness and toughness without the extreme characteristics of powdered steels https://knife-japan.hatenablog.com/entry/kai. This demonstrates that optimal performance often comes from a well-balanced steel, not just the hardest available.

Excessively hard blades, particularly those made from powdered metallurgical steel, can also be brittle, making them vulnerable to chipping or breaking if subjected to lateral force or accidental drops. While the research specifically warns about ceramic knives breaking when dropped, the general principle of extreme hardness leading to lower toughness applies to other materials as well, albeit to a lesser degree. This inherent fragility makes them less suitable for daily, rigorous use compared to knives that prioritize a balanced material composition. The contrast between Kai's manufacturing philosophy and that of some other brands, which aggressively market "ultimate hardness" knives, is stark. Japanese experts caution consumers to be wary of retailers who promote powdered metallurgical steel as the "ultimate" material, suggesting that such vendors might prioritize sales over practical utility https://modama.net/knife/bestknife07.html. Ultimately, for most home cooks, a knife with a balanced steel composition that is easy to sharpen and durable for everyday tasks will offer superior performance and satisfaction over an overly hard, difficult-to-maintain blade.

What About German Brands Like Zwilling J.A. Henckels?

German brands like Zwilling J.A. Henckels are globally recognized and have a strong presence in the knife market, but their standing in the eyes of Japanese knife experts has diminished, particularly when compared to domestic Japanese manufacturers. While Zwilling is a prominent German brand, positioned as a premium line within the Henckels company, its market strategy and manufacturing locations have led to some critical observations from the Japanese perspective.

Historically, Zwilling J.A. Henckels has been celebrated for its German craftsmanship. However, Japanese experts note that the brand's luster has faded since it began manufacturing knives in Seki City, Japan. The shift away from exclusively German production is seen as a compromise that impacts the brand's unique appeal. As one expert states, "If Zwilling were still 'Made in Germany' as it once was, we might still consider it, but that's a story of the past. The moment they started using the slogan 'Made in Seki City, Gifu Prefecture,' Zwilling's brilliance, it must be said, was lost" (translated from Japanese) https://modama.net/knife/bestknife07.html. This sentiment highlights a perceived loss of authenticity or distinctiveness when a foreign brand adopts local manufacturing, especially in a place as renowned for knife making as Seki. This situation contrasts sharply with brands like Victorinox, which steadfastly maintains its "Made in Switzerland" identity.

While Zwilling knives are not considered poor quality, they often fall short in terms of cost-performance when directly compared to domestic Japanese brands, such as Kai's Seki Magoroku series, especially when evaluating knives made with similar grades of steel. Japanese knife experts argue that domestic manufacturers like Kai excel across all facets of knife production, from the diverse range of steel materials used and the precise blade crafting to the sophisticated sharpening and honing techniques, and even the quality of sharpening stones. This comprehensive mastery allows Japanese brands to offer superior value. The research emphasizes that Kai, along with other domestic manufacturers, sets an incredibly high standard. It even suggests, "If Japan did not exist and we considered knife manufacturers without domestic Japanese makers, Zwilling J.A. Henckels would undoubtedly be the world's best knife manufacturer" (translated from Japanese) https://modama.net/knife/bestknife07.html. This statement, while a hypothetical, powerfully underscores the exceptional level of Japanese blade technology and craftsmanship.

Furthermore, Japanese experts observe that Zwilling's current product lineup sometimes appears "lost," suggesting a lack of clear direction or an overreliance on brand power rather than innovation in design or material science. Some Zwilling knives are criticized for being "all show and no substance," akin to cars with excessive aerodynamic parts that prioritize appearance over genuine performance. This includes knives with elaborate Damascus patterns and hammered finishes that are perceived as superficial attempts to attract buyers, rather than enhancing practical utility. This approach is seen as typical of "appearance-driven knives" (見た目で買わせる包丁) that focus on visual appeal rather than the core functionality and balance essential for a high-quality kitchen tool https://modama.net/knife/bestknife07.html. In essence, while Zwilling J.A. Henckels remains a respected name globally, Japanese knife experts suggest that consumers looking for the best combination of quality, performance, and value in a kitchen knife would be better served by focusing on leading domestic Japanese brands.

Frequently Asked Questions

Which Japanese knife brands are considered high-end?

High-end Japanese knife brands often include Kai's Shun series, Misono, and Sakai Takayuki. Kai's Shun is a premium brand, with models like the Shun Classic and Premier featuring 33-layer Damascus patterns and high-carbon VG-10 steel cores https://manaitano.com/%E8%B2%9D%E5%8D%B0%E3%81%AE%E5%8C%85%E4%B8%81%E3%80%8C%E6%97%AC%E3%80%80shun%E3%80%8D%E3%82%AC%E3%82%A4%E3%83%89%EF%BC%81%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E6%AF%94%E8%BC%B3%E3%81%A8%E5%BE%8C/. Misono and Sakai Takayuki are consistently recommended by Japanese experts for their professional-grade quality and meticulous craftsmanship, often used by top chefs https://modama.net/knife/bestknife08.html. These brands prioritize a balance of hardness, toughness, and superior edge retention.

Are Global knives good for home cooking?

Global knives, which are all-stainless steel, are generally not recommended by Japanese experts for home cooking due to their poor cost-performance and potential hygiene issues. Despite their seamless appearance, many all-stainless designs, including Global, have handle indentations where dirt can accumulate https://modama.net/knife/bestknife07.html. Experts suggest that pages recommending all-stainless steel knives may not understand the essence of a good knife or are simply trying to sell products.

Why are some Damascus knives not recommended?

Some Damascus knives are not recommended because they are often designed primarily for aesthetic appeal rather than optimal functionality. These "appearance-driven knives" (見た目で買わせる包丁) can be flashy but may use overly hard or brittle core steels, or their Damascus pattern might not contribute to practical performance https://modama.net/knife/bestknife07.html. While a well-made Damascus knife with a VG-10 core (HRC 60) can offer excellent sharpness and durability, the focus should be on the steel's balance of hardness and toughness, not just its decorative pattern https://knife-japan.hatenablog.com/entry/kai.

What is the significance of Seki City in Japanese knife making?

Seki City, Gifu Prefecture, is Japan's largest knife-making hub, with about 90 knife manufacturers. Kai, the largest among them, produces 10,000 knives daily and holds approximately 40% of the domestic market share https://knife-japan.hatenablog.com/entry/kai. The city's knife-making tradition dates back to the Kamakura period, originally known for producing exceptional swords that were "unbreakable, unbendable, and cut exceptionally well" https://macaro-ni.jp/56713. This rich heritage ensures that knives from Seki City, like Kai's Seki Magoroku, embody centuries of craftsmanship and advanced metallurgical techniques.

How often should I sharpen my Japanese kitchen knife?

For home use, a Japanese kitchen knife with a VG-10 steel core, such as the Seki Magoroku Damascus series, can maintain its sharpness for a long time. While a sharpening steel or simple sharpener can be used for daily touch-ups, it is recommended to sharpen the knife with a whetstone or have it professionally sharpened every few months https://knife-japan.hatenablog.com/entry/kai. Regular maintenance helps preserve the blade's keen edge and extends its overall lifespan.

Sources

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3. https://knife-japan.hatenablog.com/entry/kai
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— The Blade & Steel Team