Craftsmanship

JAPANESE KNIVES

Why Japanese Knives Are Sharpened Differently Than Western Knives
Photo by Markus Spiske on Unsplash Reading time: 10 minutes Why Japanese Knives Are Sharpened Differently Than Western Knives Japanese...
Craftsmanship
Hot metal in forge fire

Yakiire: The Ancient Art of Japanese Blade Hardening Explained
Yakiire, The Ancient Art of Japanese Blade Hardening Explained Estimated Reading Time: 12 minutes Key Takeaways Yakiire is the critical...
Craftsmanship
Blacksmith tools in Japanese workshop

The Master Blacksmiths of Sakai: Profiles in Living Craft
The Master Blacksmiths of Sakai, Profiles in Living Craft Estimated Reading Time: 13 minutes Key Takeaways Sakai has been Japan’s...
Craftsmanship
Japanese knife steel blade

Aogami Blue Steel vs Shirogami White Steel: A Cultural Guide to Japan's Finest
Aogami Blue Steel vs Shirogami White Steel, A Cultural Guide to Japan’s Finest Estimated Reading Time: 12 minutes Key Takeaways...
Craftsmanship
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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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