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Cutting Edge Knowledge

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

Daisuke Nishida knives: handmade White #1 steel from Kumamoto

Daisuke Nishida knives: handmade White #1 steel from Kumamoto
Discover Daisuke Nishida knives, handforged in Kumamoto from White #1 steel. Shop the full collection at Cutting Edge Knives, UK.

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Yuta Katayama knives: the independent Japanese blacksmith worth knowing

Discover Yuta Katayama, former apprentice of Takeshi Saji, now crafting VG10 Damascus knives independently since 2021. Shop his range at Cutting Edge Knives.

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What is the machi gap on a Japanese knife?

Learn about the history and reasons behind that unusual gap between blade and handle on some Japanese knives.

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Shindo bunka: the knife that does almost everything

Discover the Shindo bunka knife by Kyohei Shindo, forged in Tosa, Japan. A versatile, high-carbon blade built for serious home and professional cooking.

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Japanese knife sharpening angle: what you need to know

Learn the correct Japanese knife sharpening angle for different blade types and steels, and keep your handmade knife performing at its best.

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Ko bunka knives: the compact Japanese blade worth knowing

Discover the ko bunka, a compact Japanese knife with a reverse tanto tip, ideal for precise prep work. Shop ko bunka knives at Cutting Edge Knives.

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Kiritsuke knives: the master's blade explained

Discover what makes the kiritsuke knife special, how to choose one, and why it belongs in a serious cook's collection. Shop handmade Japanese kiritsuke knives.

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Suehiro Cerax whetstones: what makes them worth using

Discover why the Suehiro Cerax range is a favourite for sharpening Japanese knives. Practical advice from Cutting Edge Knives, established 2011.

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Shiro Kamo knives: the blacksmith behind the blade

Discover Shiro Kamo, the renowned Takefu blacksmith crafting exceptional Japanese knives. Shop his gyuto, santoku and petty knives at Cutting Edge Knives.

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