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Why Hand-Forged Japanese Knives Stand Above The Rest

There’s an ongoing debate over the difference between hand-forged and machine-made knives. Many consider hand-forged to be superior—products of craftsmanship, skill, and years of tradition.  On the...

Nakiri Explained: A Japanese Knife Guide

The Nakiri kitchen knife is a must-have for the home cook. Evolving to excel at vegetable preparation, this traditional Japanese knife’s razor sharp blade can handle everything from tough-skinned s...

Yanagiba Explained: A Japanese Knife Feature

When it comes to traditional Japanese kitchen knives, the Yanagiba stands apart as the premier tool for slicing raw fish with unmatched precision. It is essential for sushi and sashimi preparation,...

Gyuto Explained: A Japanese Knife Feature

Found in professional kitchens and homes alike, the Gyuto knife—Japan’s answer to the Western chef’s knife—was built for slicing meat with speed and precision. Lightweight, versatile, and razor-sha...

Santoku Explained: A Japanese Knife Feature

Found in nearly every Japanese kitchen, the Santoku knife—meaning “Three Virtues”—excels with its ability to chop, slice, and dice. Compact and versatile, this all purpose Japanese knife is designe...

Japanese Knife Guide: Single and Double Bevel Explained

Single vs. Double Bevel If you’ve been researching Japanese knives, you’ve probably come across the term “knife bevel.” It’s often used interchangeably with “grinding angle” or “edge angle,” which ...

Gyuto vs Santoku: Choosing the Right Japanese Knife

Japanese Knives If you’re shopping for a Japanese knife, you’ve probably come across the terms Gyuto and Santoku. These two styles are staples in Japanese kitchens—and they’re quickly gaining popul...

Introducing Hanaha: A Knife that Blends Tradition and Beauty

The Concept Walk into any kitchen store in Japan and you'll be overwhelmed by knives—dozens of shapes, styles, and levels of quality. If you're planning to buy one, chances are you'll leave with wh...

Still on the Fence? Why Every Home Cook Can Benefit From Owning a Japanese Knife.

Setting the Stage You walk into the store and notice the sales signs all around you. It’s clearance day! And you’re first in line! Then you see it: the final temptation of many a home cook—the delu...

Knife Production Around Japan: Exploring the Master Craftsmanship of Sakai, Seki, and Sanjo

Japan’s Knife-Making Legacy Japan’s reputation for precision cutlery isn’t just a recent trend—it’s rooted deeply in history, centered around three remarkable production hubs: Sakai in Osaka, Seki ...