Knife Guide

Petty Knfie vs Gyuto
Petty Knfie vs Gyuto
Petty Knfie vs Gyuto
Petty Knife vs Gyuto: Which Japanese Kitchen Knife Should You Choose?
TL;DR: Petty knives (100-150mm) excel at precise, detailed work like peeling and trimming, while Gyuto knives (180-300mm) handle larger cutting tasks like slicing meat and chopping vegetables. Home cooks doing...
Bunka vs Cleaver for Vegetables: Which Knife is Right for You?
Bunka vs Cleaver for Vegetables: Which Knife is Right for You?
Bunka vs Cleaver for Vegetables: Which Knife is Right for You?
Bunka vs Cleaver for Vegetables: Which Knife is Right for You?
TL;DR: Bunka knives excel at precise vegetable cuts with their straight edge and pointed tip, while vegetable cleavers dominate bulk chopping with their wide blade. Choose bunka for detail work...
Making a Gyuto Knife: What You Need to Craft Your Own Chef's Tool
Making a Gyuto Knife: What You Need to Craft Your Own Chef's Tool
Making a Gyuto Knife: What You Need to Craft Your Own Chef's Tool
Making a Gyuto Knife: What You Need to Craft Your Own Chef's Tool
TL;DR: Making a gyuto knife requires steel selection, proper tools, blueprint design, heat treatment, and careful sharpening. Success depends on following traditional Japanese techniques while maintaining precise measurements and safety...
Stainless vs Carbon Steel Bunka: Which Steel Is Best for Your Bunka?
Stainless vs Carbon Steel Bunka: Which Steel Is Best for Your Bunka?
Stainless vs Carbon Steel Bunka: Which Steel Is Best for Your Bunka?
Stainless vs Carbon Steel Bunka: Which Steel Is Best for Your Bunka?
TL;DR: Stainless steel Bunka knives offer easy maintenance and rust resistance, perfect for busy kitchens. Carbon steel Bunka provides sharper edges and superior retention but needs daily care. Choose stainless...
Gyuto vs Vegetable Knife
Gyuto vs Vegetable Knife
Gyuto vs Vegetable Knife
Gyuto vs Vegetable Knife: Which One is Right for You?
TL;DR: Gyuto knives are versatile Japanese chef's knives that handle meat, fish, and vegetables. Vegetable knives like Nakiri and Usuba focus specifically on vegetable prep with flat blades for precise...
Hardness HRC for Bunka Knife: What Is the Ideal Range?
Hardness HRC for Bunka Knife: What Is the Ideal Range?
Hardness HRC for Bunka Knife: What Is the Ideal Range?
Hardness HRC for Bunka Knife: What Is the Ideal Range?
TL;DR: The ideal hardness HRC for bunka knives ranges from 59-65 HRC, with 61-63 HRC being optimal for most home cooks and professionals. Higher HRC (63+) offers superior edge retention...