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.
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 KnifeHow 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 KnifeGyuto 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
Buying Guides
Blade shapes, steels and sizes, explained before you choose.
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 KnifeJapanese 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 GuideHow 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
