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QUIZ

Quiz: What Kind of Kitchen Samurai am I?

Selecting your first Japanese knife can be a challenging process. We enjoy every bit of the research we put in our knives, but for a newbie the amount of new information and...

Beginner's Guide to Knife Sharpening [Video Guide]

How To Sharpen A Kitchen Knife? (scroll down for video 👇) Every knife, no matter how good or expensive it is, will after some use get dull...

Parts of Japanese kitchen knife

There are many parts of Japanese kitchen knife, and everyone has it's own, guess what, Japanese name! Very useful for those Japanese trivia nights, or for...

Steel: The Heart of Japanese Knives

In its essence, a kitchen knife is simply a piece of steel with a handle. A good kitchen knife is made of good steel. Good steel should be...

Why is Japanese Knife a Great Gift?

Blades and men have been strongly bound together throughout evolution. Other species had no need for sharp utensils since they were born with them. People, on...

The Ultimate Guide: How To Choose a Kitchen Knife

Despite the popularity of kitchen knife sets we have at home, the major part of work is usually performed using only one, maximum two knives. When...

Types of Japanese Kitchen Knives

Japanese kitchen knives have developed from simple, heavy blades (similar to Deba), which come in many well-thought-out forms used for precisely determined tasks. The great classic...

GUIDE: Maintenance of Kitchen Knives

After long use, every blade will become dull. Blade wear depends on the quality of steel, usage and maintenance of the blade. This guide describes the...

Why Can Japanese Knives Chip? (And How to Fix Them)

The majority of Japanese kitchen knives are made of very hard steels (60+ on HRC scale for hardness). The main advantages of such steels are longer edge retention,...

Sharpening stones and other accessories

Every blade needs regular maintenance and care and you can either trust a professional to sharpen your knives or take charge of your knives and do...

What is Patina? Is it Good or Bad on Your Knife?

When the Japanese talk about good sharpness, they mainly refer to a sharp blade that does not influence the cell structure of food during cutting. To...

Introduction to metallurgy of kitchen knives

Did you ever wonder why some kitchen knives stay sharp longer than others? How can a specific chemical composition and heat treatment improve the quality and longevity of a kitchen knife edge? What is happening on a microscopic level as a knife becomes blunt and what physical mechanisms accelerate or decelerate this process? In this text, we will try to answer these questions and provide a short introduction to the metallurgy of kitchen knives.