SHARPEDGE BLOG

Quiz: Which Kitchen Knife is The Best For Me?

Take this short quiz to learn which type of Japanese knives fits your cooking needs.

Types of Japanese Kitchen Knives

The Ultimate Guide: How To Choose a Kitchen Knife

GUIDE: Maintenance of Kitchen Knives

Why is Japanese Knife a Great Gift?

Steel: The Heart of Japanese Knives

Hardness of Steel According to the Rockwell Scale (HRC)

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

Blade construction: BLADE FINISH

Blade construction: LAMINATION

Blade construction: GEOMETRY

Parts of Japanese kitchen knife

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

Why Do Knives Need Sharpening?

Sharpening Stones and Other Accessories

Beginner's Guide to Knife Sharpening [Video Guide]

Sharpening Single Bevel Knives [VIDEO GUIDE]

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. 

Japanese Blacksmiths, Superior Sharpness, Mysterious Steel and Superb Sushi

Blacksmith: Shigeki Tanaka

Blacksmith: Yoshida Hamono

BLACKSMITH: TOMOO MATSUMURA [TOJIRO]

Blacksmith: Yu Kurosaki

Blacksmith: Yoshimi & Hiroshi Kato

Smithies in Japan

Blacksmith: Takeshi Saji