GUIDES & STORIES
Every guide and story we have published on Tableware & Kitchenware. Back to Tableware & Kitchenware makers
Looking for the best Japanese santoku knife? We compare top brands from GLOBAL to Tojiro and Misono — here's what to buy at every price point. 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
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