French, German, and Japanese knives all have their strengths. They cut well, all but in different ways, Read along to find out which style of European chef's knife is best for you!
A common misconception is that all single-steel Western-style knives are mass-produced by machines in a factory. Ours are produced by hand! Learn how we make our SWORD-FV10 knives.
We're fans of cheesecake here, and Uncle Rikuro's makes some of the best! Let's see how well our knives cut through cake so soft it jiggles, and find out what is best. You might be surprised by the results!
The santoku and gyuto are both multipurpose knives, but what they're best at is very different! Read along to find out which is best for you, their histories, and why they're different.
Black is seen as a luxurious color in the world of kitchen knives. Often used on the handle or in lacquering, it brings a high-end look and feel to kitchen knives! Here's our favorite examples.
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?
