Care & Maintenance

JAPANESE KNIVES
Wa-style vs Yo-style Knives: Comprehensive Guide to Japanese Knife Anatomy and Features

Wa-style vs Yo-style Knives: Comprehensive Guide to Japanese Knife Anatomy and Features
What’s the difference between Wa-style vs Yo-style knives—and why does it matter in your kitchen? Discover Japanese knife anatomy, blade...
Care & Maintenance
Japanese Knife Cleaning Tips: Keep Your Blades Sharp, Rust-Free, and Ready

Japanese Knife Cleaning Tips: Keep Your Blades Sharp, Rust-Free, and Ready
Care & Maintenance
How to Hone a Japanese Knife: A Simple Guide to Brilliant Sharpness

How to Hone a Japanese Knife: A Simple Guide to Brilliant Sharpness
Care & Maintenance
How to Sharpen Japanese Knives: The Ultimate Japanese Knife Sharpening Guide

How to Sharpen Japanese Knives: The Ultimate Japanese Knife Sharpening Guide
Care & Maintenance
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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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How to Remove Patina From a Carbon Steel Knife

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Wooden knife handle close-up showing natural wood grain

How to Maintain a Wooden Knife Handle: Oil, Clean, and Preserve
The Complete Guide to Knife Edge Angles — From 10 to 25 Degrees

The Complete Guide to Knife Edge Angles: From 10 to 25 Degrees
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