Choosing a Japanese Kitchen Knife

In Part 3 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives " , we take a look at the heat treatment process and how Sakai Ichimonji optimizes each blade.

In Part 3 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives Part 3 " , we take a look at the heat treatment process and how Sakai Ichimonji optimizes each blade.

In Part 2 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives " , we take a look at the steels used in Japanese Knives. Discussing the the benefits and trade offs of different steel types and how they are produced.