Japanese meat cleavers are powerful tools. They’re sharp, balanced, and made with high-quality steel. To keep them working well, you need to take good care of them. This guide shows you how to clean, sharpen, store, and protect your cleaver so it lasts for many years.
1. Clean After Every Use
Always clean your cleaver after each use. Don’t use a dishwasher. The heat and moisture can harm the blade.
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Rinse the cleaver under warm water.
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Wipe it with a microfiber cloth.
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Dry it fully before putting it away.
Moisture causes rust, especially with Japanese steel like VG-10, White Steel, and Blue Steel. These types hold a sharp edge but can rust if wet.
2. Prevent Rust and Corrosion
Use Camellia oil to stop rust. It’s food-safe and ideal for traditional Japanese blades.
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Apply a drop to the blade.
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Spread it thinly with a clean cloth.
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Do this weekly or after every use if you live in a humid place.
Always store your cleaver in a dry place. Moisture is your knife’s enemy.
3. Sharpen the Blade Properly
Sharp knives are safer and more effective. Dull blades slip and make cutting harder.
To sharpen your cleaver:
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Soak your whetstone or waterstone for 10–15 minutes.
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Place it on a sharpening stone holder to keep it steady.
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Use a knife sharpening angle guide to keep the angle right.
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Rub the blade gently over the stone to build a sharpening slurry.
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Use the Honbazuke sharpening technique (a traditional three-step method):
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Coarse grinding.
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Fine honing.
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Polishing with a leather strop.
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This technique creates a razor-sharp edge.
4. Remove Rust and Stains
If your cleaver gets rusty, don’t panic. Use a rust eraser.
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Wet the blade slightly.
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Rub the eraser gently over the rust.
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Wipe clean with a microfiber cloth.
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Dry and apply Camellia oil.
Never use steel wool or hard abrasives.
5. Deburr the Edge
After sharpening, your blade might have tiny metal bits on the edge. These are burrs.
Use a deburring block to clean the edge.
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Glide the blade lightly over the block.
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This keeps the edge smooth and ready.
Do this every few sharpenings to maintain performance.
6. Store It Safely
Don’t throw your cleaver in a drawer. The blade can chip or become dull.
Use proper storage options:
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A saya, which is a wooden sheath made for Japanese knives.
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A knife holder or magnetic strip mounted on a wall.
Both options protect the edge and keep the knife dry.
7. Choose the Right Cutting Surface
The wrong cutting board can dull your blade.
Use a Hinoki wood cutting board. It’s soft enough to protect the blade and strong enough to last.
Avoid:
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Glass
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Marble
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Stone
These materials damage your edge quickly.
8. Understand Your Steel
Japanese cleavers are often made from high-carbon steels.
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VG-10 is stainless and holds a sharp edge.
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White Steel and Blue Steel are harder but can rust faster.
Know your cleaver’s steel so you can care for it right. Sharpen as needed and apply oil if your blade is carbon steel.
Final Thoughts
Caring for your Japanese meat cleaver is simple if you follow a routine.
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Clean it right away.
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Sharpen it the correct way.
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Store it safely.
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Use the right board.
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Apply oil when needed.
With care, your cleaver will stay sharp and beautiful for many years.