Customers ask - The Q&A blog
Wondering which Japanese knife is best for cutting meat? Discover the top choices for slicing, butchery, and carving hot proteins with precision.
Learn how to clean a Japanese knife safely. Step-by-step care tips, what to avoid, and how to remove rust to keep your blade sharp and long-lasting.
Learn what size knife you can legally carry in the UK. Understand the 3-inch rule, chef knife restrictions, and the role of the Offensive Weapons Act.
VG10 steel has become one of the most widely used and respected steels in Japanese knife making, known for its balance of sharpness, durability, and ease of maintenance. Developed in Japan specifically for cutlery, VG10 is a high-carbon stainless steel...
Discover the beauty and precision of Japanese Damascus steel knives – sharp, durable, and handcrafted. Explore our full range at Cutting Edge Knives.
Japanese knives should never go in the dishwasher. Learn 3 key reasons why and how hand washing and drying keeps blades sharp and handles protected.
