Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
The Ulu knife, a traditional Inuit cutting tool, has not only been a part of Inuit culture for generations but has also found its way into the modern kitchen. With …
420J2 is a stainless steel grade best known for its affordability and corrosion resistance. It’s a low-end, low-carbon stainless steel often used in budget knives, kitchen cutlery, surgical equipment, haircutting …
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 …