Knife Guide

What is the difference between white steel vs blue steel in Japanese knives? Both are high-carbon steels used in traditional...

If you’re searching for how to remove rust from a carbon steel knife, you’ve probably spotted those orange-brown marks on...

Which is better: Carbon steel vs Stainless steel knife? Many cooks ask this question when choosing their first serious kitchen...

Both the nakiri and usuba are Japanese knives made for cutting vegetables. They share a flat edge that creates clean,...

If you’re new to sharpening a carbon steel knife, the process can feel intimidating. What angle should you use? Which...

Sujihiki vs Yanagiba is a common choice for anyone starting to choose a Japanese slicing knife. A sujihiki is a...

Have you ever wondered which Japanese knife suits your kitchen better: bunka vs kiritsuke? Both knives share the iconic K-tip...

Both the gyuto and kiritsuke are Japanese knives with a special place in the kitchen. A gyuto is the Japanese...

With so many sizes, steels, and handle styles out there, how do you choose the best petty knife? This guide...