Knife Knowledge
Learn. Sharpen. Master.
Everything we know about Japanese knives, from first purchase to blacksmith sourcing. Guides, maker stories, sharpening tutorials, and more.
4
Articles
22
Topics
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Carbon Steel v Stainless Steel. What's Better?
Often a common question among newcomers to Japanese knives is the decision to make between carbon and stainless steel...
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The Patina Marks on Your New Knife
Why are there marks on my new knife? It may come as a shock to some to find stains and marks on your new expensive kn...
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Caring for your Japanese Chef Knife
Japanese chef knives need a little more care than your regular off the shelf knives. But don’t be afraid, looking aft...
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Guide to Japanese Knife Steels | VG10, Blue, White | Chef's Edge
The core steel of your knife determines its sharpness, durability, and ease of sharpening. In this definitive guide, ...