Choosing a knife
-
The best Japanese knife for beginners: a 4-step guide
A 4-step guide to the best Japanese knife for beginners: shape, steel, handle and sharpening, with sourced defaults and two picks under $150.
-
Japanese vs German knives: what the spec sheets say
In this japanese vs german knives guide, maker spec sheets show hardness ranges overlapping across brands, while listed edge angles do not.
-
Japanese knife gift: which to give and which to skip
A Japanese knife gift guide for buyers: which santoku, gyuto, petty or nakiri to choose, which gifts can backfire, and whether knives bring bad luck.
-
Dento kogeishi meaning: craft titles and seals on knives
Dento kogeishi meaning explained: a title, a craft designation, a sticker, and a trademark are not the same thing. Here’s who grants each one.
-
Types of Japanese knives: a home cook’s guide
What are the main types of Japanese knives, and which to buy first? A research-based map of Western-style and traditional Japanese knives.
-
Petty knife vs paring knife: how Japanese makers size them
Petty knife vs paring knife size guide: how Kai, Zwilling Japan, Sakai Jikko and Tojiro define each one, in their own blade-length numbers.
-
Single bevel vs double bevel knife: which should you buy?
Single bevel vs double bevel knife: see what Tojiro and Sakai Jikko say about the grind, left-handed options, and which to buy first for home cooking.
-
Wa handle vs Western handle: which one to choose
Wa handle vs Western handle, explained from Japanese makers’ own pages — how each is attached, whether it can be replaced, and how to choose.
-
Aogami vs Shirogami vs VG-10: which steel for a first knife?
Stainless VG-10 suits most first knives; Aogami and Shirogami carbon steels fit only if you dry and sharpen regularly.
-
Nakiri vs santoku: do you need both?
A nakiri is a good second knife if you cook a lot of vegetables, but it won’t replace a santoku. Who should add one, and how it differs from an…