No matter what knife you buy or how hard the steel is, every blade eventually needs attention.  A dull knife poses a safety hazard (on...

The type of steel used in making blades matters more than most people think. Different steels have different properties that affect how a knife performs....

How to Flatten a Sharpening Stone A flat sharpening stone is one of the most important factors in achieving a razor-sharp edge on your knives...

  Learn how long a chef’s knife should last and the key signs it’s time to replace it, from chipped blades to poor cutting performance.

The Essential Guide to Kiritsuke Knives Japanese knives are unique thanks to high-quality Japanese steel and a centuries-long tradition of blade making. Japanese knives are...

Proper knife care is essential for anyone who values performance, safety, and longevity in the kitchen. Whether you’re a professional chef or a serious home...

Knives made with advanced steels or upgraded handle materials tend to cost more, as seen in lines like Takamura. At the highest end hand-forged knives made...

Traditional meat cleavers used in butchery are rare from Japanese knife makers. They do exist, but generally, the factors that make Japanese knives exceptional, such...

The Nakiri knife is a traditional Japanese vegetable knife, characterized by its straight blade edge and squared-off tip, ideal for chopping, slicing, and mincing vegetables....