A Yanagiba knife is a traditional Japanese knife primarily used for slicing raw fish for sashimi and sushi. It features a long, thin, single-bevel blade that...

Why Japanese knives are worth the investment Japanese kitchen knives have earned a reputation for precision, craftsmanship, and performance—and for good reason. Unlike mass-produced kitchen...

When building a wedding registry, most couples focus on the obvious items for putting together a new home — dinnerware, cookware, and home essentials. But one...

Learn the tips and tricks for using a Japanese Nakiri knife, how to care for and sharpen your knife, and how to buy the best...

No matter what knife you buy or how hard the steel is, every blade eventually needs attention.  A dull knife poses a safety hazard (on...

The type of steel used in making blades matters more than most people think. Different steels have different properties that affect how a knife performs....

A flat sharpening stone is one of the most important factors in achieving a razor-sharp edge on your knives and tools. Whether you use Japanese waterstones,...

  Learn how long a chef’s knife should last and the key signs it’s time to replace it, from chipped blades to poor cutting performance.

Japanese knives are unique thanks to high-quality Japanese steel and a centuries-long tradition of blade making. Japanese knives are loved by professional chefs for their extremely...