Knives 101

New to Japanese kitchen knives? Start here. Discover everything from knife types and steels to proper care, cutting techniques, sharpening, and tips for choosing the right knife for your kitchen.

Knives 101

The Correct Way to Cut with Japanese Knives

Japanese cutting techniques

Best knife set for the money

Best steel for kitchen knives

Wa vs. Yo Handle: Which Knife Handle Is Right for You?

From Katana to Kitchen Knife: The Story of Honyaki

What Is Damascus Steel? History, Patterns and Layered Blade Technology

Best Knives for Cutting Meat: A Practical Guide for Home Cooks

Step-by-Step Guide: How to Debone a Chicken

Best Knives for Home Chefs: Smart Buying Guide

Choosing the right cutting board: how to protect your knives and keep them sharp longer

How to Use Chopsticks in Japan: Etiquette, Mistakes, and Meaning

A guide to Japanese chopsticks: Types, history, and cultural significance

How to Store Japanese Knives Like a Pro

How to Clean a Japanese Knife (Without Damaging It)

Kitchen Knives: The Ultimate Guide to Choosing the Right Knife

How do Japanese Knives Differ from Western Knives? - a Comparison

The Japanese Knife – Everything You Need to Know

Parts of a Japanese kitchen knife

Understanding Japanese Knife Wa Handle Shapes
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