Cutting Edge Knowledge
Learn everything about Japanese knives, steels, finishes, the blacksmiths and history and so much more in our blog.
Keeping Your Japanese Knives in Top Shape: A Guide to Sharpening
As the proud owner of a collection of high-quality Japanese knives, I know how important it is to keep them in top condition. These beautifully crafted blades require a bit more care and attention than your average kitchen knife, but...
Read moreabout Keeping Your Japanese Knives in Top Shape: A Guide to Sharpening
Japanese knife finishes - Tsuchime
The tsuchime finish is one of the most distinctive features you'll find on Japanese knives. But what exactly is it, and does it do more than just look good?
Japanese knife finishes - Kurouchi
The kurouchi finish is a traditional blacksmith's coating left on Japanese knives after forging. Find out what it is and why makers choose to keep it.
What's the best Japanese knife sharpener?
Not all sharpening tools are equal when it comes to Japanese knives. Find out which methods truly protect and restore their harder, more precise edges.
How to use a leather knife strop
Stropping is a simple but effective step that keeps your knife performing at its best. Here's how to do it correctly.
What Knife Does Gordon Ramsay Use?
Gordon Ramsay's knife choices might surprise you. From German workhorses to his own branded range, the answer reveals more about celebrity endorsement than culinary science.
What is a "factory edge" on a Japanese chef knife?
The factory edge is the sharpness a Japanese knife arrives with out of the box — but not all factory edges are equal, and some may dull faster than you'd expect.
Read moreabout What is a "factory edge" on a Japanese chef knife?
Shirogami White Steel is one of the most respected carbon steels in Japanese knife-making. Learn what sets its three variants apart and why maintenance matters.
Ginsan steel offers the cutting performance of Shirogami and Aogami with added stain resistance. Discover why it's a popular choice in Japanese knife making.