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Knowledge and ideas to help you succeed in your knife business.

Ultimate Guide to Different Types of Japanese Knives

Get Your Degree in Japanese Knife Types

The Bunka Knife A Cultural Bridge to Keep in the Kitchen

The Bunka Knife: A Cultural Bridge to Keep in the Kitchen

Sujihiki vs Yanagiba Japanese Fish and Meat Slicers

Sujihiki vs Yanagiba: Japanese Fish and Meat Slicers

8 Best Wood for Knife Handles

Knife Knowledge

8 Best Wood for Knife Handles

What’s the Deal about Layered Steel Knives

Knife Steel, Knife Knowledge

What’s the Deal about Layered Steel Knives?

Japanese Vegetable Knives Usuba vs. Nakiri

Japanese Vegetable Knives: Usuba vs. Nakiri

How is 420 steel as a knife material?

How Is 420 Steel as a Knife Material?

The Honesuki Japan’s Answer to the Boning Knife

The Honesuki: Japan’s Answer to the Boning Knife

The All-Purpose Brawl Kiritsuke vs. Gyuto vs. Chef’s Knife vs. Santoku

The All-Purpose Brawl: Kiritsuke vs. Gyuto vs. Chef’s Knife vs. Santoku

65Mn Carbon Steel Everything You Need to Know

65Mn Carbon Steel: Everything You Need to Know

Sujihiki Knife Uses Best for Protein Carvery

Sujihiki Knife Uses: Best for Protein Carvery

What Is the Japanese Petty Knife

What Is the Japanese Petty Knife?

Japanese Pankiri Same as a Bread Knife or Not

Japanese Pankiri: Same as a Bread Knife or Not?

Yanagiba The Best You Can Get for Fish Prep

Yanagiba: The Best You Can Get for Fish Prep

What Is a Kiritsuke Knife and What Does It Do

What Is a Kiritsuke Knife and What Does It Do?

Nakiri vs Santoku Knives – A Complete Comparison

Nakiri vs Santoku Knives – A Complete Comparison

What Is Unagisaki - The Japanese Eel Knife

What Is Unagisaki? – The Japanese Eel Knife

How Is 154CM Steel as a Knife Material

How Is 154CM Steel as a Knife Material?

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