Knife Types

JAPANESE KNIVES

What Is a Bunka Knife? The Forgotten Sister of the Santoku
The bunka is a 165 to 180mm Japanese double-bevel knife with a distinctive angular tip. It sits between the santoku...
Knife Types
Close-up of a Japanese knife blade showing steel details

Japanese Kitchen Knife Anatomy: Every Part Explained with Diagrams
Understanding a Japanese knife's anatomy transforms you from a casual user into an informed owner. When you know what each...
Knife Types
Understanding Knife Balance Point — Why It Changes Everything About How a Knife Feels

Understanding Knife Balance Point: Why It Changes Everything About How a Knife Feels
Photo by Kevin Doran on Unsplash Key Takeaways Balance point is where the knife sits level on your finger, it...
Knife Types
Close-up of Japanese knife blade steel showing fine edge detail

Rockwell Hardness Explained: What HRC Means for Your Kitchen Knife
Key Takeaways HRC (Rockwell Hardness C scale) measures how resistant steel is to deformation, higher numbers mean harder steel. Western...
Knife Types
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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Wooden knife handle close-up showing natural wood grain

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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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