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Are Hand-Forged Kitchen Knives Better?

Hand-forged kitchen knives can be considered better in certain aspects, but it depends on what you are looking for in a knife. Here are a few things to consider: Quality and durability: Hand-forged knives … > read more

Posted by Derek Swanson on 26th Jan 2023

Japanese Lacquer Handles

Japanese Lacquer Handles

The application of Japanese lacquer has long been a way to make low-cost "ho" wood handles more attractive while keeping the price down. We recently imported some Japanese Shirogami steel kitchen knives wi … > read more

Posted by Derek Swanson on 26th Oct 2022

Kitchen Knife Blade Thinning

Kitchen Knife Blade Thinning

Blade thinning is the process of removing material from the sides of a blade and then re-polishing the surface to a factory finish. Blade thinning is beneficial and often necessary at some point … > read more

Posted by Derek Swanson on 27th Apr 2021

Full Tang Kitchen Knives

Full Tang Kitchen Knives

There’s a lot of marketing that touts the benefits of knives with a full tang. The tang is the metal part that extends from the blade into the handle. It can run all the way to the bottom of the handle, wh … > read more

Posted by Derek Swanson on 8th Apr 2021

The Difference Between White Steel and Blue Steel

The Difference Between White Steel and Blue Steel

Many high-performance kitchen knives have blades made with a variant of white steel or blue steel. These are non-stainless high-carbon steels made in Japan by a few different manufacturers. The steels were … > read more

Posted by Derek Swanson on 23rd Mar 2021

How To Not Screw Up Your Knife

Best Practices, taken directly from one of Japan's best knife-makers, Takayuki Shibata.Wash and dry the blade by hand immediately after use. They are not dishwasher safe.Use a soft sponge to wash the … > read more

Posted by Derek Swanson on 6th Jan 2021