Shirogami (#1) & Aogami (#2) Steels – The Difference
In this article, we will explain the differences between Shirogami (also called #1 steel) and Aogami (also called #2 steel). The words Ao and Shiro mean…
Guide To The Best Knife Steel: VG10, Blue Steel And More
Whether you’re a professional kitchen chef or an amateur cook, Japanese knife you should pay particular attention to the type of steel used in the…
3 Ways You May Be Ruining Your Japanese Knives
Are you ruining your Japanese knives? Like most high-quality equipment, these knives need a little love and care. When sharing things with other people, we…
Knife steel composition chart
As an deeper analysis of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and…
The Difference Between A Single & A Double Edged Blade
In European tradition, knives are bevelled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel…
How To Take Care Of Your Japanese Kitchen Knives: What To Do To Avoid Rust
Japanese knives (“wa-bōchō”) and Japanese swords (“nihontō”) are made in the same way. Not without the reason, the swords of Japan are said to have…
How To Maintain Your Kitchen Knives Like A Pro
Remember these 3 rules to give your knives a good, long life (良い長寿命): Don't put your knife in a dishwasher, ever. Store your knives either…
How To Sharpen Your Kitchen Knife
Konnichiwa! In today’s article, we’ll show you the best practices to sharpen your kitchen knife (not only Japanese ones). But before learning how to sharpen your…
