GUIDE CATEGORY
Guides in Japanese Tableware & Kitchenware category.
Family trip to Aomori! A tour of the Hokuyo Glass factory, where the beautiful "Tsugaru Vidro" glassware evoking Aomo... Read More
About 18 min read
Looking for the best Japanese petty knife? We compare top picks from GLOBAL, Tojiro, and Misono — the perfect utility... Read More
About 12 min read
Looking for the best Japanese santoku knife? We compare top brands from GLOBAL to Tojiro and Misono — here's what to ... Read More
About 14 min read
Santoku or gyuto — which Japanese knife is right for you? We compare blade shape, cutting technique, and top picks so... Read More
About 12 min read
Not ready for a whetstone? Here are 3 beginner-friendly ways to keep your Japanese knife sharp — from ceramic rods to... Read More
About 12 min read
Japan's three great knife regions — Sakai, Seki, and Tsubame-Sanjo — each produce different knives with different tra... Read More
About 14 min read
SG2 holds an edge longer; VG10 is tougher, cheaper and easier to sharpen. Direct comparisons of VG10, SG2, Cromova 18... Read More
About 19 min read
Three beginner-friendly ways to sharpen a Japanese knife, plus the full whetstone method: the 15° angle, step-by-step... Read More
About 22 min read
Learn about deba and yanagiba knives — Japan's specialist single-bevel blades for fish butchery and sashimi. Sizes, s... Read More
About 16 min read