GUIDES & STORIES
Every guide and story we have published on Knives & Cutting Boards. Back to Knives & Cutting Boards makers
SG2 holds an edge longer; VG10 is tougher, cheaper and easier to sharpen. Direct comparisons of VG10, SG2, Cromova 18, 19C27, White and Blue Steel. 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