Japanese Kitchen Knives

Aogami · AUS-10 · Ginsan · High Carbon Steel · Japanese kitchen knife · Japanese knife · Japanese knives · Japanese stainless steel knives · Kitchen Knives · Knife Buying Guide · Shirogami · Stainless Steel · stainless steel knives · VG-10

3. Stainless Steel Kitchen Knives vs High Carbon Steel Kitchen Knives

High carbon steel can be sharpened to a razor-sharp edge and maintain that edge for generally a very long time. However, the higher the carbon content the more brittle a knife becomes. Additionally, as the name suggest, stainless steel is much easier to maintain than high carbon steel. High carbon steel knives need to be wiped down right after use.

Double Bevel · double beveled blades · Japanese kitchen knife · Japanese knife · Japanese knives · Japanese vegetable knives · Kitchen Knives · Knife Buying Guide · Single Bevel · single bevel blade · Slicer for sashimi

2. Single Bevel Knives vs Double Bevel Knives

One of the largest differences between western style knives and traditional Japanese knives is the bevel. While western style knives are sharpened at an angle on both sides creating a V, Japanese knives are sharpened at an angle on only one side, more like a chisel レ.

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1. Japanese Kitchen Knives – History, Process, Design, and Materials

Looking for your first Japanese knife? This is your guide!

The breadth of options when you just begin looking can be overwhelming. Our job is to help educate and make that choice more straightforward. Learn about the history, process, materials and design of knife making in Japan.

3. Stainless Steel Kitchen Knives vs High Carbon Steel Kitchen Knives

2. Single Bevel Knives vs Double Bevel Knives

1. Japanese Kitchen Knives – History, Process, Design, and Materials

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