GUIDES & STORIES
Every guide and story we have published on Knives & Cutting Boards. Back to Knives & Cutting Boards makers
King, Shapton or Naniwa? A Japanese #1000 is not an American 1000-grit. Which grit to buy first, soak vs splash-and-go, and the angle your knife wants. Read More
About 15 min read
Know the story behind the object — and it becomes a companion for life. Explore Japanese leather, pottery, textiles, ... Read More
About 6 min read
Black stains on your wooden cutting board? Don't throw it away. Sandpaper, the right oil, and occasional professional... Read More
About 11 min read
Which Japanese cutting board material is right for you? Compare rubber, ginkgo wood, and hinoki cypress — with 7 trus... Read More
About 21 min read
The secret to keeping your knife edge longer isn't technique — it's your cutting board. Japanese ginkgo (icho) boards... Read More
About 12 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