Knife Guide

Hardness HRC for Gyuto Knives
Hardness HRC for Gyuto Knives
Hardness HRC for Gyuto Knives
Hardness HRC for Gyuto Knives: How to Choose the Best?
TL;DR: Gyuto knives typically range from 58-62 HRC, with higher hardness providing better edge retention but increased brittleness. Choose 58-60 HRC for beginner-friendly maintenance, 60-62 HRC for balanced performance, or...
180mm vs 210mm Gyuto
180mm vs 210mm Gyuto
180mm vs 210mm Gyuto
180mm vs 210mm Gyuto: Which Knife Size is Right for You?
TL;DR: The 180mm gyuto offers superior control and agility for small kitchens and precise tasks, while the 210mm provides greater cutting capacity and efficiency for batch preparation. Choose 180mm for...
Parts of a Gyuto Knife
Parts of a Gyuto Knife
Parts of a Gyuto Knife
Parts of a Gyuto Knife: What Are They and How Do They Work?
TL;DR: A gyuto knife has key parts: the blade (edge, spine, tip, heel), handle (tang, collar, butt), and connecting elements like the bolster. Each component affects cutting performance, balance, and...
Bunka vs Petty: Which Japanese Knife Should You Choose?
Bunka vs Petty: Which Japanese Knife Should You Choose?
Bunka vs Petty: Which Japanese Knife Should You Choose?
Bunka vs Petty: Which Japanese Knife Should You Choose?
TL;DR: Bunka knives are 6-7 inch versatile workhorses with tanto tips, perfect for chopping vegetables and slicing proteins. Petty knives are 4-6 inch precision tools ideal for peeling, trimming, and...
History of Gyuto Knife
History of Gyuto Knife
History of Gyuto Knife
History of Gyuto Knife: What Makes This Culinary Icon Unique?
TL;DR: The gyuto knife evolved from Western chef's knives introduced to Japan in the late 1800s, transformed by samurai swordsmiths into a uniquely Japanese blade optimized for beef preparation. Unlike...
Bunka vs Sujihiki for Slicing Meats: Which Knife Should You Choose?
Bunka vs Sujihiki for Slicing Meats: Which Knife Should You Choose?
Bunka vs Sujihiki for Slicing Meats: Which Knife Should You Choose?
Bunka vs Sujihiki for Slicing Meats: Which Knife Should You Choose?
TL;DR: Sujihiki excels at smooth, single-stroke meat slicing with its long, narrow blade (210-300mm). Bunka offers versatility for mixed prep tasks with its shorter blade (165-190mm) and sharp k-tip. Choose...