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JAPANESE KNIVES
What Knife Do Professional Chefs Actually Use? We Asked 50 Chefs

What Knife Do Professional Chefs Actually Use? We Asked 50 Chefs
Photo by Cooker King on Unsplash Key Takeaways Over 80% of professional chefs rely on an 8-inch chef knife as...
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Leather knife roll with chef knives arranged inside

Best Knife Roll and Bag for Chefs 2026: Protect Your Blades on the Move
You have invested in quality Japanese blades, now you need to protect them when they leave your kitchen. Whether you...
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Best Knife for Cutting Fish: From Fillets to Sashimi
Photo by Huy Phan on Unsplash Reading time: 11 minutes Best Knife for Cutting Fish, From Fillets to Sashimi AK...
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Best Knife for Cutting Vegetables: The Right Blade for Every Veggie
Photo by Jeff Sheldon on Unsplash Reading time: 11 minutes Best Knife for Cutting Vegetables, The Right Blade for Every...
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Recent Posts

The Honest Japanese Knife Starter Kit for Culinary Students
Culinary schools hand out knife lists. The lists are usually wrong: they...
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Gyuto 210mm vs 240mm: Picking the Right Length
The single most consequential decision in buying a Japanese chef knife is...
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Best Japanese Knife for Bread (and Why Most Are Wrong)
Most Japanese knives are bad at bread. The thin, hard, brittle edge...
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Why Japanese Knives Are So Sharp (The Actual Science)
Japanese knives are sharper than Western knives for two reasons: the steel...
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Honyaki vs Kasumi: How Japanese Knives Are Really Built
Honyaki knives are forged from a single piece of high-carbon steel, hardened...
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