Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
Every food prep routine is different. The knife you use to chop garlic might not be the right one for slicing a tomato. And depending on what you’re cooking, you …
The most crucial aspect of any blade is its steel. Different types of steel have varying attributes that make them better or worse for specific tasks. The type of steel …
Gyuto and Santoku are received as the flagship of Japanese culinary knives. They are both all-purpose kitchen knives created under the influence of Western culture. But there are some significant …
There is a lot to cover when looking for the ideal steel for the perfect kitchen knife you have in mind. Every alloy contributes to the steel’s traits distinctively. Understanding …
Whether you’re looking for a durable kitchen knife or a beautiful and intricate collectible, Japanese knives will never disappoint. While the focus may be on sushi chefs and their trusty …
Sometimes back, knife blocks took pride of place on countertops, with ten or more knives of varying sizes and shapes. However, modern homeowners and cooks are on a downsizing trend. …
Most traits of a knife are easy to see just from a quick assessment. Things like blade length and thickness, the materials a knife is made out of, and the …
The term cleaver, is the name given to big, heavy knives that are mainly used for chopping through meat and bone. While it’s commonly seen as a butcher’s tool, the …
Knife handles come in different shapes and sizes. However, at the end of the day, there are only two main categories- the Wa-handle (Japanese handle) or the Yo-handle (Western handle). …
There is more to knives than what meets the eye. Even when closely examining the blade, it’s nearly impossible to see certain features right away. The knife grind fits this …