Choosing a Japanese Kitchen Knife

Part 4 of our Introduction to Japanese Kitchen Knives series is all about the handle, polsihing and finishing touches on your new knife!

This part of our Japanese Kitchen Knife Introduction series discusses the most important part of knife creation - the heat treatment and laying styles!

Knowing about what steel you want your knife to have is crucial. There's so many kinds, good at different things! Let us explain in Part 2 of our Introduction to Japanese Kitchen Knives!

Learn how to make a knife recipe in our four-part series! This part compares stamped and forged knives, plus talks about blade length.