Japanese Kitchen Knives RSS

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.
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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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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.

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