Knife Guide

Have you ever had trouble choosing between a Gyuto and a Bunka knife? If you’ve looked at Japanese knives before, you know they’re sharp and beautifully made. But picking the...
Curious about Shirogami 3 Steel? It’s a very pure carbon steel from Proterial, also called White Paper Steel #3. It sharpens quickly, keeps a fine edge, and gives a clear...
Are you looking for the right way of sharpening single bevel Japanese knife? These traditional blades are prized for their razor-sharp edge and precision, but sharpening them is completely different...
The best Japanese knife set is more than just a collection of sharp blades, it’s the heart of a true culinary experience. A quality set doesn’t simply make slicing and...
If you’re comparing Shirogami vs Aogami, which steel matches your cooking style? Shirogami (White steel) is sharp and easy to resharpen due to its purity, but rusts quickly; dry thoroughly,...
Both petty and utility knives are versatile, but which truly excels at prepping fruits and vegetables? A petty knife is slim, pointed, and nimble—great for peeling, trimming, and making precise...