Best Practices, taken directly from one of Japan's best knife-makers, Takayuki Shibata.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. If you use a rod, ensure contact is made from end to end of the blade.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.