What’s the best way to sharpen a Japanese knife?

The best method is using a whetstone. It allows you to maintain the original edge angle and get a razor-sharp finish.

• Use the 3000–5000 grit side for regular edge maintenance and light sharpening.
• Use the 8000–10000 grit side for fine polishing, finishing, and restoring razor sharpness.

• Always soak your stone if it's not splash-and-go, and maintain a consistent sharpening angle (typically 15° per side)

If you're new to sharpening, you can also bring your knife to a professional sharpening service or follow video tutorials for guidance.