Bogwood is a type of wood. More specifically, this wood type comes from trees that have been buried in peat
Before we can go into the details of each wood type, we must identify what makes wooden handles so good.
Japanese knives have become an essential kitchen tool for any chef or home cook. But what exactly is it that
Selecting the best Japanese kitchen knife for your needs Is it your first every proper knife? If yes, then go
If you don’t own yet any Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc.
You should know by now that having a good kitchen knife is crucial to making cooking a pleasure, not a
You often ask us: how does a ceramic knife differ from a metal knife and which is better? Is ceramic
This guide is to help you select the best Japanese knives suitable for your needs. Although we all like to have choice,
With so many shapes, sizes, steels, finishes and handle materials it can be overwhelming knowing what to look for in
Sujikihi knives The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing
The Queen of the steels – Aogami Blue Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels.
Although the art of blades-making has been long popular in Japan. The trend of manufacturing of highly specialised cooking knives
One thing that makes traditional Japanese knives different from Western ones is the fact that many types are honed only
In this article, we will explain the differences between Shirogami (also called #1 steel) and Aogami (also called #2 steel).