GUIDE CATEGORY
Guides in Japanese Tableware & Kitchenware category.
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
Shopping for a Japanese kitchen knife? Compare santoku, gyuto and nakiri, the steels behind them, and the best brands... Read More
About 24 min read