Single-bevel Japanese knives have benefits as well as some challenges, particularly in terms of the knife’s maintenance. Which Japanese kitchen knives are traditionally single-bevel knives, and how would you use and take care of these knives? Traditionally, most Japanese knives were single bevels. Double bevel knives were produced for the Western market, but the Yanagiba, …
Choosing your first Japanese knife can raise a few questions about which style of knife to choose and even what to look for when buying a Japanese knife. We have created the ultimate guide with some tips on how to go about deciding on a knife and ensuring you are getting the genuine article. Choosing …
After using your high carbon steel knife for a while, you will notice the steel loses some of its shine and seems to become stained from the materials it was used to cut. This is what is known as patina. Is patina a good thing or a bad thing on a knife, and should you …
Grooves, dents, and other textures are sometimes featured on Japanese and other kitchen knives. These characteristics have a function other than simple aesthetics of creative license on the part of the knifemaker. What role do dents and grooves on a knife’s blade fulfill in its function? There are 3 main reasons that Japanese knives have …
Rust on your knives is not only unsightly, but if left untreated, it can cause damage to the blade. Rust damage can weaken the structural integrity of the steel and permanently damage your expensive Japanese knife. We will demonstrate how to remove rust spots from your Japanese knife and how you can prevent it from …
One of the characteristics of Japanese steel that makes great knives is the hardness of the steel. The hardness allows the steel to hold an edge very well but comes at a price. Hard steel is brittle, so impacts or torsion on the edge can chip the blade’s cutting edge. Here is how you can …