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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
What is the Difference Between Nakiri and Santoku Knives?
The Nakiri and Santoku are the most common Japanese knives used in the Western world. We break down the key differences between these two knives and their functions in this blog.
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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.
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