Blog | Learn More About Japanese Knives

VG-10 vs SG2: Which Japanese Steel Performs Better?

VG-10 and SG2 are two of the most popular Japanese knife steels—but they perform very differently. This guide compares sharpness, durability, ease of maintenance, and real-world performance so you ...

The Complete Guide to Sharpening Japanese Knives: Stones, Techniques, and Angles

Sharpening Japanese knives isn’t just maintenance—it’s part of the craft. This complete guide walks you through choosing the right whetstone, mastering sharpening angles, and using proven technique...

The Ultimate Guide to Japanese Knife Steels: From White Steel to Powdered Alloys

From White and Blue carbon steels to modern stainless options like VG-10 and ZA-18, and high-tech powdered alloys like SG2, this guide explores the Japanese steels behind the world’s sharpest knive...

Japanese Knife Types Explained: Gyuto, Santoku, Nakiri, Sujihiki, Yanagiba and More

Japanese kitchen knives are celebrated for their precision, craftsmanship, and performance—but choosing the right one can feel overwhelming. This comprehensive Japanese knife guide breaks down esse...

The Legacy of Japanese Knife Craftsmanship: Traditions, Regions, and the Artisans Behind the Blade

Japanese knife craftsmanship is far more than a utilitarian craft—it is a living cultural heritage shaped by centuries of sword-making traditions, regional pride, and the unwavering dedication of m...

What Angle To Sharpen Japanese Knives For Best Results

When it comes to sharpening Japanese knives, many chefs and home cooks ask: what angle to sharpen Japanese knives for the best results? Unlike Western knives, which typically have a more obtuse edg...

Usuba Vs. Nakiri Knives: Key Differences Explained

When exploring the world of Japanese vegetable knives, two stand out for their precision and craftsmanship: the Usuba and the Nakiri. While both are designed for slicing vegetables with precision, ...