Craftsmanship

JAPANESE KNIVES

Giving a Japanese Knife as a Gift (and the Coin Tradition)
There is a small Japanese tradition: when you give a knife as a gift, you include a coin. The recipient...
Craftsmanship

Powdered Steel in Japanese Knives: SG2, ZDP-189 and the Rest
Powdered metallurgy is a real metallurgical advance. It produces knives that hold an edge longer than conventional steels. It also...
Craftsmanship

Single Bevel vs Double Bevel: Why It Changes Everything
The bevel geometry of a Japanese knife is the single biggest determinant of how it cuts. Double-bevel is the workhorse...
Craftsmanship
Beautiful gift wrapping with Japanese-style presentation

Japanese Knife Gift Wrapping Ideas: Make Your Present Unforgettable
You have chosen the perfect Japanese knife, now make the presentation match the quality of the blade. A beautifully wrapped...
Craftsmanship
Recent Posts

The Honest Japanese Knife Starter Kit for Culinary Students
Culinary schools hand out knife lists. The lists are usually wrong: they...
Buying Guides

Gyuto 210mm vs 240mm: Picking the Right Length
The single most consequential decision in buying a Japanese chef knife is...
Buying Guides

Best Japanese Knife for Bread (and Why Most Are Wrong)
Most Japanese knives are bad at bread. The thin, hard, brittle edge...
Buying Guides

Why Japanese Knives Are So Sharp (The Actual Science)
Japanese knives are sharper than Western knives for two reasons: the steel...
Buying Guides

Honyaki vs Kasumi: How Japanese Knives Are Really Built
Honyaki knives are forged from a single piece of high-carbon steel, hardened...
Buying Guides
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Popular Posts

Camellia Oil vs Mineral Oil for Japanese Knives: Which to Use

How to Remove Patina From a Carbon Steel Knife

How to Break In a New Japanese Knife
Wooden knife handle close-up showing natural wood grain

How to Maintain a Wooden Knife Handle: Oil, Clean, and Preserve
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