Accessories
Your Japanese knives deserve the very best care and accessories. Our range has been carefully curated to complement your knife collection.
Essential Accessories for Japanese Knife Owners
Owning a fine Japanese knife is only part of the equation. How you sharpen, store, and cut with your knives has a direct impact on their performance and longevity. A dull edge on a premium blade is a waste of potential, and a knife stored carelessly in a drawer will chip and scratch. The right accessories transform your knives from good tools into exceptional ones, and they make the daily rituals of cooking more efficient and enjoyable.
Our accessories fall into three core categories, each designed to support a different aspect of knife ownership:
Sharpening stones are the foundation of knife care. Japanese whetstones allow you to restore and refine your blade’s edge with precision that no pull-through or electric sharpener can match. We carry a curated selection of King whetstones ranging from 1000 to 8000 grit, covering everything from routine maintenance to mirror-polish finishing.
Storage solutions protect your investment. Our magnetic knife racks and stands keep blades separated, accessible, and on display. Available in wall-mounted and freestanding formats with Copper, Brass, and Steel finishes, they suit every kitchen layout and aesthetic.
Cutting boards complete the picture. A board that is too hard will dull your knives prematurely, while the right wood, such as Hinoki cypress or walnut, absorbs the blade’s impact and extends edge life. Our boards are selected specifically for compatibility with Japanese steel.
Building Your Kit Over Time
If you are just starting out, the single most impactful accessory to purchase alongside your first knife is a combination whetstone. A 1000/6000 grit stone covers both sharpening and polishing in one, and learning to use it is a skill that pays dividends for a lifetime. Next, add a magnetic rack or stand to protect your edges between uses. Finally, upgrade your cutting board to a material that complements rather than fights against your blade.
All accessories ship from our European warehouse and are backed by our 100-day money-back guarantee. Explore our full Japanese knife collection to find the blades these accessories are designed to support.
What accessories do I need for my Japanese knives?
At minimum, every Japanese knife owner should have a quality whetstone for sharpening, a safe storage solution such as a magnetic rack or stand, and a wooden cutting board made from a knife-friendly material. These three items will keep your knives sharp, protected, and performing at their best. From there, you can add items like blade guards for transport, honing rods for maintenance between sharpenings, and board oil for cutting board care.
How often should I sharpen my Japanese knives?
Most home cooks benefit from sharpening on a whetstone every two to three months, supplemented by occasional stropping or honing in between. The exact frequency depends on how often you cook and what you cut. If you notice the knife slipping on tomato skin or requiring more pressure than usual, it is time to sharpen. Regular maintenance keeps the edge in good condition and makes each sharpening session quicker.
Can I use a regular cutting board with Japanese knives?
You can, but some materials should be avoided. Glass, marble, ceramic, and hard bamboo boards will dull and potentially chip a Japanese blade. Soft to medium hardwood boards, such as Hinoki, walnut, or cherry, are the best choice. High-quality plastic boards are acceptable for tasks like raw meat prep, but wood remains superior for everyday use because it is gentler on edges and more hygienic over time.
Do I need different accessories for carbon steel and stainless steel knives?
The sharpening stones, cutting boards, and storage solutions are the same for both steel types. The main difference is in maintenance: carbon steel knives benefit from a light coat of food-safe camellia or mineral oil on the blade when stored for extended periods, to prevent oxidation. Stainless steel knives do not require oiling. Both types should be hand washed, dried promptly, and stored on a magnetic rack or in blade guards.