Cutting Edge Knowledge
Learn everything about Japanese knives, steels, finishes, the blacksmiths and history and so much more in our blog.
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.
SG2/R2 is a powdered metallurgy stainless steel prized for exceptional edge retention and corrosion resistance. Find out what sets it apart from traditional steels.
Aogami Blue Steel is a high-carbon alloy enhanced with chromium and tungsten for superior edge retention. Discover how its three variants compare and what sets it apart from Shirogami.
What's the difference between VG1 and VG10 steel?
VG1 and VG10 are both popular steels in Japanese knives, but they differ in composition and performance. Here's what sets them apart.
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