Buying Guides
JAPANESE KNIVES
The Honest Japanese Knife Starter Kit for Culinary Students
Culinary schools hand out knife lists. The lists are usually wrong: they include things you do not need and skip...
Gyuto 210mm vs 240mm: Picking the Right Length
The single most consequential decision in buying a Japanese chef knife is not the steel or the maker. It is...
Best Japanese Knife for Bread (and Why Most Are Wrong)
Most Japanese knives are bad at bread. The thin, hard, brittle edge that makes a Japanese gyuto magical on tomatoes...
Why Japanese Knives Are So Sharp (The Actual Science)
Japanese knives are sharper than Western knives for two reasons: the steel is harder and the edge is ground thinner....
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