Japanese Knife Guides
Practical guides to choosing, sharpening and caring for a Japanese chef knife, written for home cooks.
Knife Care
Sharpening, daily care and storage, step by step.
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How to Sharpen a Japanese Chef Knife
Whetstone grits, the 15 degree angle and a step-by-step routine to sharpen a Japanese chef knife at home.
Read the guide: How to Sharpen a Japanese Chef Knife -
How to Care for a Japanese Knife
Hand wash, dry at once, cut on wood or plastic and protect the edge: the one-minute daily routine.
Read the guide: How to Care for a Japanese Knife -
Gyuto vs Santoku: Which Knife Is Right for You?
Length, shape and cutting motion side by side, with a simple rule for which one to pick.
Read the guide: Gyuto vs Santoku: Which Knife Is Right for You? -
How to Store Japanese Chef Knives
Knife block, in-drawer block, magnetic strip or blade guard: how to choose, and why never loose in a drawer.
Read the guide: How to Store Japanese Chef Knives
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How to Choose a Japanese Chef Knife
Compare the five Japanese knife shapes by length and use, and find the right first knife for how you cook.
Read the guide: How to Choose a Japanese Chef Knife -
Japanese Knife Steel Guide
What VG-10 steel, hardness ratings and Damascus cladding mean for sharpness, care and sharpening at home.
Read the guide: Japanese Knife Steel Guide -
How to Choose the Right Knife Size
Why an 8 inch Gyuto suits most home cooks, and when a shorter blade is the better pick.
Read the guide: How to Choose the Right Knife Size
