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Japanese Knife Care & Buying Guides

Honing Rod or Whetstone? Choosing Care for a Japanese Knife

Illustration of a chef knife, honing rod and whetstone laid separately on a wooden surface

Compare honing rods and whetstones through actual Shun and GLOBAL guidance. Identify what your tool does, check compatibility and know when sharpening is needed.

Posted in Honing, Japanese knives, Knife care, Sharpening

What Is a Sujihiki? Choosing a Japanese Slicing Knife

Illustration of a long, narrow slicing knife beside a boneless cooked roast and slices on a wooden board

Decide when a long, narrow sujihiki adds a useful role for slicing meat. Compare gyuto and yanagiba examples, blade reach, bevel details and everyday care.

Posted in Japanese knives, Knife buying guide, Sujihiki

Japanese Bread Knives: Choosing a Serrated Edge for Your Loaf

Illustration of a serrated bread knife resting on a wooden board beside a crusty loaf and two slices

Compare bread-knife serrations, cutting reach and knuckle clearance, then check the maker’s sharpening policy before choosing a Japanese bread knife.

Posted in Bread knives, Japanese knives, Knife buying guide

Choosing a Japanese Knife Handle: Shape, Fit and Materials

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

Compare wa and Western handle labels, D-shaped fit, material and finish, and model-specific replacement support before choosing a Japanese kitchen knife.

Posted in Japanese knives, Knife buying guide, Knife handles

Do Hammered Knives Stop Food Sticking? Food Release Explained

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

Understand hammered finishes and hollow-edge indentations, distinguish food sticking from cutting resistance, and compare maker claims before buying.

Posted in Japanese knives, Knife buying guide, Knife food release

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