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Interview - Chef Christine Lau - Formerly of Kimika Restaurant

Interview: Shosui Takeda Master Blacksmith and Owner of Takeda Knives

Chef Interview: Robynne Maii – Chef-Owner Fête

Itsuo Doi + The Craftsmen of Sakai Takayuki

Japanese Knife Types and How to Use Them

Chef Interview: Junghyun JP Park – Chef Owner of ATOBOY

So You Want To Have Your Knife Engraved?

The Deba Knife: Everything You Need To Know

Essential Culinary Cutting Terms: A Guide

How To Test the Sharpness of a Knife

The Japanese Petty Knife: What It Is and How It’s Used

Understanding the Advantages of a Santoku Knife

The Importance of Using a Sharp Knife in the Kitchen

The Advantages of Hand-Forged Knives

The Ultimate Guide to Japanese Kitchen Knives

Signs It’s Time to Replace Your Chef’s Knife

Tips for Caring for Your Japanese Knives

History of Japanese Knife-Crafting

The Difference Between Japanese and Western Knives

Culinary Knife Skills You Should Know