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Japanese Knife Care & Buying Guides

Single vs Double Bevel Japanese Knives: What to Check

Shun Premier 8-inch chef’s knife with a hammered blade and brown wooden handle

Learn what single and double bevel mean, which handedness and angle details to confirm, and how to plan maintenance before choosing a Japanese knife.

Posted in Japanese knives, Knife bevels, Knife buying guide

What Is a Petty Knife Used For? A Practical Buying Guide

Illustration of a small Japanese utility knife on a wooden board beside a shallot and sliced strawberries

Find out when a petty knife helps, how it overlaps with paring and utility knives, and which dimensions to compare before adding a small blade.

Posted in Japanese knives, Knife buying guide, Petty knife

Storing Japanese Kitchen Knives: Guards, Blocks and Magnetic Holders

Illustration of three covered kitchen knives stored separately in a divided wooden drawer

Compare drawer guards, knife blocks and magnetic holders for Japanese knives, with practical checks for blade fit, drying, access and secure storage.

Posted in Kitchen equipment, Knife care, Knife storage

Which Cutting Boards Suit a Japanese Knife?

Illustration of a wooden cutting board with a kitchen knife and vegetables beside a plain beige cutting board

Choose a cutting board for your Japanese knife by comparing maker recommendations, working space, surface materials and the care each model needs.

Posted in Cutting boards, Kitchen equipment, Knife care

Nakiri vs Santoku: Which Suits Your Vegetable Prep?

Illustration of a rectangular nakiri and curved-tip santoku on a wooden board with cabbage, carrot and cucumber

Compare nakiri and santoku for everyday vegetable preparation, cutting motions and versatility, and decide whether you need both.

Posted in Knife buying guide, Nakiri, Santoku, Vegetable preparation

Carbon Steel vs Stainless Steel for Your First Japanese Knife

Illustration of two kitchen knives, one with a mottled gray-blue blade and one with a bright silver blade, on a wooden board

Compare carbon and stainless steel by everyday care, blade construction and appearance to choose a first Japanese knife that fits your routine.

Posted in Carbon steel, Knife buying guide, Knife care, Stainless steel

What Whetstone Grit Do You Need for Kitchen Knives?

Illustration of three whetstones, a kitchen knife, a water bowl and a folded cloth on a wooden workbench

Learn when 1000 grit can be enough, what coarse and finishing stones do, and why preparation depends on the exact whetstone.

Posted in Knife care, Knife sharpening, Whetstones

Santoku vs Gyuto: Choosing a Knife for a Small Kitchen

Itami Matsumoto 7-inch Santoku knife with a dark wood handle and wavy patterned blade

Compare santoku and gyuto by blade length, board space, cutting motion and everyday meals to choose a practical main knife for a small kitchen.

Posted in Gyuto, Knife buying guide, Santoku, Small kitchen

Japanese Knife Care: Cleaning, Oiling, Sharpening and Storage

Shun Classic 8-inch chef’s knife with a patterned blade and dark handle

Answers to common Japanese knife-care questions: when to oil, which oil to choose, how often to sharpen, and how to protect the blade between meals.

Posted in Carbon steel, Japanese knife care, Kitchen knife maintenance, Knife sharpening

The Ultimate Guide to Japanese Kitchen Knives

Japan is a land of traditions and a rich cultural heritage. There is a pervasive mindset of quality in all things. One of the best ways to get a ta...