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Gyuto vs Kiritsuke Knife: Differences & Which One Should You Choose
Gyuto vs Kiritsuke Knife: Differences & Which Knife Should You Choose There is a detail most buyers miss abo...
VG10 Steel Sharpening: How to Master Your Knife's Edge?
TL;DR: VG10 steel sharpens best at 15° angle using progressive grits from coarse to fine stones. Clean your knif...
How to Hold a Japanese Knife: The Professional Chef’s Guide
Learning how to hold a Japanese knife can feel tricky at first, but it’s the key to cooking with confidence. Whi...
Bunka vs Kiritsuke: Which Japanese Knife is Right for You?
TL;DR: Bunka knives are compact, versatile tools perfect for home cooks who want precision in small spaces. Kiri...
How to Sharpen a Santoku Knife: A Complete Guide for You
A dull santoku knife turns meal prep into a struggle—pressing harder makes the blade slip and creates a safety h...
Blue Steel vs VG10: Which Steel is Right for Your Knives?
TL;DR: Blue Steel (Aogami) offers superior sharpness and edge retention but needs careful maintenance. VG10 prov...
Japanese Knife Rust: Complete Guide to Removal and Prevention
If you’ve noticed rust on your Japanese knife, don’t worry, it happens even with premium steels like VG10, Blue ...
Best Oil for Japanese Knife Handles: Keep Your Knives in Perfect Shape
Best oil for Japanese knife handles is key to keeping your knives beautiful and long-lasting. A Japanese knife i...
Best Beginner Japanese Knife: How to Choose Your First Japanese Knife
If you are new to Japanese knives, finding the best beginner Japanese knife can feel exciting but also a little ...
VG1 Steel vs VG10: Which One is Right for Your Kitchen Knives?
TL;DR: VG1 offers good sharpness at a budget price with moderate edge retention. VG10 provides superior edge ret...
What is VG-10 Steel? Discover Its Characteristics and Uses
TL;DR: VG-10 is a premium Japanese stainless steel with high carbon content (1.05%) and chromium (15%), offering...
Top Japanese Knife Cutting Techniques You Should Know: Basic to Advanced
Have you ever wondered why Japanese chefs can slice vegetables and raw fish so thinly, evenly, and beautifully? ...