Techniques & Recipes

JAPANESE KNIVES
Mastering Japanese Knife Skills: Using Nakiri for Vegetable Prep and Beyond

Mastering Japanese Knife Skills: Using Nakiri for Vegetable Prep and Beyond
Discover the art of using Nakiri for vegetable prep — where every slice is a mindful movement rooted in Japanese...
Techniques & Recipes
How to Chop Herbs Finely Using Japanese Knives: A Step-by-Step Guide to Master Knife Skills

How to Chop Herbs Finely Using Japanese Knives: A Step-by-Step Guide to Master Knife Skills
Want to master the art of precision? Learn how to chop herbs finely using Japanese knives—a skill that elevates flavor,...
Techniques & Recipes
Mastering Water Stone Sharpening Tips for Japanese Knives: The Ultimate Guide

Mastering Water Stone Sharpening Tips for Japanese Knives: The Ultimate Guide
Unlock razor-sharp precision with expert water stone sharpening tips tailored for your Japanese blades. Learn how to sharpen Japanese knives...
Techniques & Recipes
How Board Material Affects Knife Edge: The Best Cutting Boards for Japanese Knives

How Board Material Affects Knife Edge: The Best Cutting Boards for Japanese Knives
Did you know the wrong cutting board can ruin your Japanese knife’s edge? Discover how board material affects knife edge,...
Techniques & Recipes
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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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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