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.
Cutting Edge Knowledge
Learn everything about Japanese knives, steels, finishes, the blacksmiths and history and so much more in our blog.
Hocho is the Japanese word for kitchen knife, but its meaning runs far deeper. Uncover the history and legend behind this fascinating term.
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.
Which Japanese knife is best for cutting meat?
Wondering which Japanese knife is best for cutting meat? Discover the top choices for slicing, butchery, and carving hot proteins with precision.
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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.
What size knife can I legally carry in the UK?
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.
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Why VG10 Steel is Popular in Japanese Knives
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...
The Beauty and Performance of Japanese Damascus Steel Knives
Discover the beauty and precision of Japanese Damascus steel knives – sharp, durable, and handcrafted. Explore our full range at Cutting Edge Knives.
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Where to store Japanese knives?
Discover the best ways to store Japanese knives. Learn how a knife rack, knife block, blade guard or knife roll keeps blades sharp and safe.