Accessories

A good knife deserves a little support.

The stones, racks and boards we’d actually put next to a Japanese blade — chosen to keep it sharp and protected, not to pad out a catalogue.

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Everything for the care, storage and craft of a Japanese knife — one short, deliberate list.

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Sharpening stones

Whetstones from 1000 to 8000 grit — a routine touch-up through to a mirror finish.

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Cutting boards

Hinoki, hiba and walnut — woods that cushion the edge instead of blunting it.

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Storage

Magnetic racks and stands in copper, brass and steel. Blades apart, and on show.

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Table linen

Handwoven Japanese linen for the kitchen and the table.

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Tableware

Porcelain and stoneware, finished to sit beside the knife.

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Essential accessories for Japanese knife owners

A premium blade only stays premium if you look after it. How you sharpen it, where you store it and what you cut on decide whether it keeps its edge for years or chips in a drawer within months. Three things do most of that work.

Sharpening stones restore an edge with a control no pull-through or electric gadget can match. Our King whetstones run from 1000 to 8000 grit, covering everything from a routine touch-up to a mirror-polish finish.

Storage solutions keep blades apart, visible and off one another. Magnetic racks and stands, wall-mounted or freestanding, in copper, brass or steel to suit the kitchen you already have.

Cutting boards matter more than people think: too hard a surface blunts a knife fast. Hinoki cypress and walnut give just enough to absorb the blade’s impact and protect the edge, and ours are chosen specifically to work with Japanese steel.

Building your kit over time

Starting out, the one accessory worth buying alongside your first knife is a combination whetstone. A 1000/6000 grit stone sharpens and polishes in one, and learning to use it pays back for the life of the knife. After that, add a magnetic rack or stand to guard the edges between uses, then a board in a wood that works with your blade rather than against it. Everything ships from our European warehouse with a 100-day money-back guarantee. The Japanese knife collection these are built around is a click away.

Frequently asked questions

At a minimum: a whetstone to keep it sharp, somewhere safe to store it — a magnetic rack or stand — and a wooden board that won’t blunt it. Those three cover the essentials. From there you can add blade guards for travel, a honing rod between sharpenings, and board oil to keep the wood happy.
Most home cooks sharpen on a whetstone every two to three months, with the odd strop in between. It depends how much you cook and on what. The tell: if the knife slides off a tomato skin or you’re pressing harder than usual, it’s time. Little and often keeps each session quick.
You can, but skip glass, marble, ceramic and hard bamboo — they dull and can chip a Japanese edge. Soft-to-medium hardwoods like hinoki, walnut or cherry are ideal. Good plastic is fine for raw meat prep, but wood is kinder to the edge and ages better.
Same stones, boards and storage for both. The only difference is upkeep: wipe a little food-safe camellia or mineral oil on a carbon blade before it sits unused for a while, to keep rust off. Stainless needs no oil. Either way — hand wash, dry promptly, and store on a rack or in a guard.

The knives these are built around.

Made once, kept for years. Every stone, board and rack here is chosen for one thing — the blade.

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