Category Archives: Japanese Knife

How to really enjoy Wagyu beef steak

When you read the title of this article, you might have thought “It’s a steak. [...]

Echigo-Sanjo Cultery – Reasons Why Craftsman Stick to Traditional Techniques

(Image: Niigata Pref.) (Image: sunchi.jp) (Image: Niigata Pref.) Forged cutlery is completely different from cheap [...]

Shinshu Cutlery – What Supports Rice Farming Today

(Image: Nagano Pref. Association) The biggest quality of Shinshu Cutlery from Nagano is in its [...]

Artisans’ Tools of Chiba: A Western-Style Tools with High Quality and Long History for Your Workshop

(Image: chibakaji.jimdo.com) What is Chiba Artisans’ Tools? Chiba Artisans’ Tools are knives and hand tools [...]

Edo-Togi: Special Sharpening Technique Inherited by Few Craftsmen

There is a special sharpening technique called “Edo-togi grind”. In Edo-togi grind, each side of [...]

Should I (left-handed) Buy Chef Knife for Left-Handed?

There is one thing I want you to know. Almost all of product in the [...]

Summary: How Japanese Chef Knifes Appraised in the World

Recently, it is concerned in Japan that international competitiveness has been dropped. In chef industry, [...]

Which? Coolest Design Damascus Knife or Perfectly Practical Knife

Damascus kitchen knives are very popular in the world. The most distinct feature of damascus [...]

Japanese Chef Knives Cut Better Than Japanese Swords of Samurai!?

Japanese chef knives are sometimes described as “cut things like Japanese Swords of Samurai”. Two [...]

Differences of Handles of Japanese Knives – Reasons of Expensive Handles

Handle is a part of kitchen knife which covers blade and enable to grab by [...]