Browse all articles on Japanese kitchen knives — types, sharpening, craftsmanship, buying guides, and Tokyo knife culture.
The gyuto and santoku are Japan's two most popular all-purpose knives — but they suit different hands and styles....
Read MoreShirogami and aogami are the foundation of traditional Japanese knife-making. Learn what sets them apart and which...
Read MoreWhetstone sharpening is a skill every Japanese knife owner should learn. This beginner-friendly guide walks you through...
Read MoreChoosing your first Japanese kitchen knife doesn't need to be overwhelming. This guide cuts through the noise to help...
Read MoreKappabashi-dori is Tokyo's legendary cookware street — and its knife shops are among the best in the world. Here's...
Read MoreKatsuramuki — the art of peeling a vegetable into a continuous paper-thin sheet — is the ultimate test of a sharp...
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