You might have heard about how important it is to slice meat against the grain. This article will give you some of the science behind why...

Japanese whetstones are essential for maintaining the sharpness of high-quality blades, particularly those made from the fine-grained steel used in Japanese knives. Japanese whetstones come...

A paring knife is named for the action it does best, to pare or strip away an outer material such as peel. Paring knives are...

The best Damascus knife sets features high-quality knives with distinctive, wavy patterns on the blade. This pattern results from the layering of steel during the...

Japanese steels are celebrated for its diversity of range, including high carbon steel known for its hardness and sharpness, as well as stainless and Damascus...

Professional chef and sharpening enthusiast Eduardo Castro Estrada helped us put together a video guide for each of his essential knife sharpening steps. Step 1:...

Learn how to properly dice a shallot from Chef Hugh Acheson. View this video and more on essential chef knife skills and care for your...

We had the honor of sitting down with Shosui Takeda, the owner of Takeda Knives. Takedas’ blue steel knives are highly regarded for their craftsmanship,...

Master Blacksmith Yoshio Yamashita and his apprentice, Ryosuke Shibata, craft our Sakai Takayuki Kasumi series. Learn more about their history and knife making process. Tell...