Basic rules for the kitchen
1. Never put your knife in the dishwasher or leave it soaking in water.
2. Hone/steel your knife regularly. (see video below)
3. Hand wash your knife in warm soapy water with a soft cloth.
4. Dry your knife completely using a soft absorbent towel.
5. Always keep your knife dry and clean when not in use.
6. Hang your knife on a magnetic knife strip or knife block.
7. Use a wooden or bamboo cutting board.
8. Avoid bones and frozen food with your Japanese knives.
Do Not Rules:
1. Do not use pull through sharpeners!!
2. Do not keep your knives in the kitchen utensil drawer.
3. Do no leave your dirty knife in the sink to wash later.
4. Do not cut directly on the benchtop. Always use a board.
1. You can oil your high carbon steel knives. This will help prevent any oxidation or rusting. You can use tsubaki oil (camellia oil) for this. Remember to wipe the oil off before using the knife again.
2. Remove stains from your knife with either a sliced lemon or a sliced potato. Remember to then immediately rinse the knife off.
Here is a great video from House of Knives Canada about honing.
Some more handy tips.