Cutting Edge Knowledge

Learn everything about Japanese knives, steels, finishes, the blacksmiths and history and so much more in our blog.

Honesuki: the Japanese poultry knife worth knowing about

Honesuki: the Japanese poultry knife worth knowing about
Discover what a honesuki is, how it works, and why this traditional Japanese boning knife belongs in a serious cook's kitchen.

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Tojiro knives: Japanese craftsmanship since 1955

Discover Tojiro knives at Cutting Edge Knives. Founded in 1955 in Niigata, Japan, Tojiro blends tradition with modern steel for exceptional kitchen performance.

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Konosuke knives: what makes them so highly regarded?

Discover why Konosuke knives are prized by serious cooks worldwide. Learn about their steels, ranges and why we stock them at Cutting Edge Knives.

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What is a Japanese petty knife and do you need one?

Discover what makes a Japanese petty knife so useful in the kitchen, which sizes to choose, and how Hado makes some of the finest examples available.

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Kiridashi: the Japanese utility knife worth knowing about

Discover the kiridashi, a traditional Japanese utility blade used for woodworking and crafts. Shop handmade Japanese knives at Cutting Edge Knives.

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Naoki Mazaki knives: hand-forged blades from Sanjo City

Discover Naoki Mazaki knives at Cutting Edge Knives. Hand-forged in Sanjo City using traditional Japanese carbon steels, each blade is made entirely by one man.

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Ceramic honing rod: what it is and when to use one

A ceramic honing rod keeps your Japanese knife edges sharp between sharpening sessions. Find out how to use one and which knives benefit most.

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What does Hocho mean?

Hocho is the Japanese word for kitchen knife, but its meaning runs far deeper. Uncover the history and legend behind this fascinating term.

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Takefu V-Toku2 Steel

V-Toku2 is a Japanese specialty steel that sits between traditional high-carbon alloys and modern alternatives. Discover what makes it a compelling choice for kitchen knives.

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