Deba are heavy, and can be very large! While they're great for heavier tasks, what do you use when finer, more delicate work is required? You reach for your Ko-Deba, which we discuss here!
Deba knives are well known in the world of Japanese kitchen knives. But did you know there's more than one type of deba knife? Infact, there's many! Let's explore them all.
High-end Japanese knives are made by hand with master artisans. Even some knives that look machine-made are made by hand! Learn how we make our Japanese-style and Western-style knives.
Single-edged or single bevel knives are strongly associated with traditional Japanese knife culture. There's many components to these knives though, more than just blade and bolster. See a breakdown here!
The handle is the part of the knife you grip directly, so it's just as important as the blade itself when it comes to quality, feel and material. How do we exactly gauge all of these, though?
Sharpening rods - sometimes also called steel rods have a unique shape, very different to that of a sharpening whetstone. This also naturally means their method of sharpening is different. Does it work for all knives, though?
Are water sharpeners a good replacement for whetstones? They're cheap, flexible, and easy to use! But what about the end result? Can they sharpen the same way that whetstones can?
In Japan, it's very common to see water whetstones used in knife sharpening, but there are also other kinds people use too - especially in other countries. The major alternative is oil whetstones.
Diamond boasts the highest hardness of all materials out there. Does this mean it makes a good whetstone though? And are there multiple kinds? How are they compared to other materials?
Cooks, and chefs may wind up using their tools for generations. But what happens when these knives are no longer usable? We hold knife memorials to honor those tools, learn how here.
Making a knife that is uniquely yours is a wonderful experience. And one of the easiest ways to dothat is by getting your name engraved onto your new knife. It becomes one-of-a-kind! Here's how it's done.
