The Edo Period spanned the period from 1603 to 1868 and is one of the most influential periods in the evolution of Japanese art and craftsmanship, including knifemaking. During these...
It's a traditional Japanese handle that's rounded on one side and flat on the other (a "D" shape ), primarily designed for right-handed users. It offers excellent ergonomics and control...
Although not a knife, the Dozuki is a highly prized Japanese cutting tool, especially in carpentry. It is characterized by its extremely thin blade and reinforced tang, allowing for extremely...
Why is the sharpening angle important for Japanese knives? Sharpening is one of the most important aspects of a Japanese knife 's performance, and the sharpening angle has a direct...
If you've invested in a good Japanese knife , you probably already know it's no ordinary kitchen tool. It's precision-crafted, hand-forged, and made with high-quality steels. But there's one common...
Japanese knives are precision tools designed to deliver clean, efficient cuts in the kitchen. However, misuse can shorten their lifespan and impair their performance. In this article, we'll explore the...
When we talk about Japanese knives , most people think of the classic Gyuto , Santoku or Nakiri . However, there are a wide variety of traditional knives designed for...
Some Japanese knives undergo cryogenic treatment to improve the structure of the steel. This process reduces the brittleness of the material and improves edge retention, increasing the life of the...
Chosera stones, made by Naniwa, are considered to be among the best Japanese sharpening stones. They are known for their fast sharpening and for leaving an extremely fine and long-lasting...
Some Japanese knives have a decoration called Choyo on the tang or on the handle. This artisanal detail not only embellishes the piece, but also reflects the prestige of the...
Buffalo horn is sometimes used on Japanese knives. Many high-end Japanese knives use a buffalo horn ring where the wooden handle meets the blade. This detail not only improves the...
Bessaku is a Japanese term used to describe knives designed specifically for butchers. They are sturdy, heavy-duty tools, perfect for working with large cuts of meat and butchering animals.