Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
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 …
The intricately defined patterns you sometimes spot on knives are more than what meets the naked eye. While it is true that these beautiful patterns add a distinct aesthetic touch …
A dull knife blade calls for a sharpening stone eventually. Though honing rods can help knives become sharper, they don’t work the same as sharpening stones. One knife sharpening device …
Damascus steel’s unique look gathers the attention of anyone who’s shopping for a new blade. Fascinating patterns across the blades naturally occurring make Damascus steel knives highly favorable. Although they …
Getting to grips with the size of your kitchen knives, which sizes you should own, and how to measure a kitchen knife correctly can all seem frighteningly complicated. This article’s …
Japanese knives have been around for centuries, boasting a long and storied history. Among the most iconic and well-known is the Higonokami pocket knife. You can easily recognize it by …
If you came across chefs chopping and mincing ingredients with a cleaver-like chef’s knife on social media and wondered what it is – that’s Chukabocho! Chukabocho is a type of …