Blog

A knife is only as strong as its steel. While steel, in general, is an alloy of iron and carbon, it can take many different forms depending on what else the iron and carbon is combined with — along with how the steel is forged and what type of deoxidization process is employed. At the basic level, steel that is used for forging knives falls into three main categories: high carbon steel, stainless steel, and semi-stainless steel. Below you will learn more about how each is classified, and what benefits as well as drawbacks each might have. High Carbon Steel:...

high carbon steel high carbon steel Steel is a compound of iron and carbon. To be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. For premium cutlery and knives, the higher carbon content is typically better. For one, higher carbon allows for a sharper cutting edge. To be considered stainless steel, the steel must have a chromium content of more than 12%. While all steel contains carbon, typically steels that do not contain chromium are referred to as carbon steels. high carbon steel The differences between high carbon steel can be subtle,...

When it comes to knife making, the Japanese have a long-standing belief of practicality. They value usability, meaning that traditionally the Japanese have made knives according to purpose. A specific knife would be made for every task. While all of these knives have the same single-edged blade anatomy, they differ in areas of shape, size, and thickness of the blade — all for the purposes of their tasks at hand. Here are the three traditional Japanese knives we recommend that all chefs need for chopping vegetables, fileting and slicing fish: Yanagi Knife Sashimi Knife | Cutting and Slicing Fish Yanagi knives...

Anatomy Japanese Single Edged Knives Anatomy Japanese Single Edged Knives Traditionally, Japanese knives were single bevel, and featured the same grind with three key parts: the shinogi surface, the urasuki, and the uraoshi. It wasn't until Japan began modernizing in the late 19th century and early 20th century — and when they began incorporating western culture in to theirs — that they started crafting double beveled knives. The Japanese have continued to forge beautiful, sharp, and strategically designed single-edged knives that make slicing and dicing more efficient for any chef. To better understand how this is done, let’s explain the...

In ancient Japan, it was said that the samurai’s sword was his soul. Today, the same could be said about a chef and his knife.   The art of Japanese cutlery derived from the traditions of Japanese sword making. Many of the same techniques, designs, and skills have been passed on from generation to generation—from the minds of the Japanese masters to the artisan workers.   In fact, the city that was once known as the capital of samurai swords is now a hub for Japanese knife making. During the 1300s, a time of war and conflict for Japan, the...