What is the best way to store Japanese knives?

A magnetic knife rack or magnetic stand is the best storage option for Japanese knives. It holds each blade individually without any edge-to-edge contact, allows the knife to be grabbed and returned in a single motion, and keeps blades visible so you can select the right knife at a glance. Wall-mounted racks also save counter and drawer space.

Do magnetic knife holders damage knives?

No, a well-made magnetic knife holder will not damage your knives. Quality magnetic racks, like ours, use a wood or padded surface between the magnet and the blade, preventing scratches. The magnetic force is calibrated to hold the knife securely without requiring excessive force to remove it. The only scenario where damage could occur is with very cheap, exposed-magnet strips that allow steel-on-steel contact.

Is a knife block or a magnetic rack better?

Magnetic racks are generally superior for Japanese knives. Traditional knife blocks can harbour bacteria in their slots, dull edges as blades are inserted and removed, and limit you to a fixed number of knives in predetermined sizes. Magnetic racks accommodate any number or size of knife, are easy to clean, and keep blades visible. The only advantage of a block is that it requires no wall installation, though our freestanding magnetic stand addresses this.

Where should I mount a magnetic knife rack in my kitchen?

The ideal location is on the wall near your primary cutting area, at a height that allows you to grab a knife comfortably without reaching or bending. Avoid mounting directly above the stove, where heat and grease can affect the knives, or in high-traffic areas where someone might brush against exposed blades. Our article on the best places to hang a magnetic knife rack covers ten practical placement options.

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Storage

Somewhere safe for the edge.

A drawer is the worst place for a Japanese knife. The edge knocks against other metal, the spine takes scratches, and you stop reaching for it. A magnetic rack or stand fixes all three.

WoodsOak or American walnut

Rack endsSteel, brass or copper

HoldsUp to six, or eight to nine

Made inPoland, by hand

Shop storage Rack or stand?

Eight pieces

Shop storage.

Side by side

Rack or stand?

The same magnet and the same woods. The difference is where it lives and how many knives it holds.

	Wall rack, 50 cm	Wall rack, 70 cm	Stand
Holds	Up to six knives	Eight or nine knives	Up to six knives
Lives	On the wall	On the wall	On the counter or a shelf
Woods	Oak or walnut	Oak or walnut	Oak or walnut
Ends	Steel, brass or copper	Steel, brass or copper	None
Best when	Wall space is short	You own a full set	You cannot drill, or you rent

Why a magnet

Three things a drawer gets wrong.

The edge stays clear.Each blade rests on wood, apart from the others, so nothing knocks against it.
The blade stays dry.Air reaches both sides, so a knife put away damp dries instead of sitting in a slot.
You reach for it.A knife you can see gets used. One at the back of a drawer does not.

Made in Poland. Every rack, stand, tray and wooden holder is made by hand by an independent woodworker, in oak or American walnut, finished with natural oil and a food-safe stain.

Questions

Choosing storage.

How many knives does it hold?

The stand and the 50 cm rack hold up to six knives. The 70 cm rack holds eight or nine.

Will the magnet mark the blade?

Put the knife on spine first and let the blade settle flat against the wood. To take it off, roll it back by the spine. The edge never drags across anything.

Oak or walnut?

Oak is lighter, with a more open grain. Walnut is darker and quieter. Both are finished with natural oil and a food-safe stain, and both match our boards and trays.

How do I look after the wood?

Wipe it with a dry or lightly damp cloth. If the wood starts to look dry, a little food-safe oil brings it back.

More accessories

Around the knife.

01Sharpening stonesKing whetstones, made in Japan.Shop

02Cutting boardsWalnut and Aomori hiba, kind to the edge.Shop

04Table linenStonewashed linen for the kitchen and the table.Shop

05TablewareKintsugi china, brass, marble and walnut.Shop

Looking after a Japanese knife

Sharpening, boards and storage, explained in Knife School.

Read Knife School Take the knife quiz