Knife Blog

How to use Fish born tweezer and Fish scaler

April 19, 2024 0 Comments

Which is suitable for you - Japanese pruning shears or Kado hasami?

April 11, 2024 0 Comments

How to care carbon steel knives at home

March 07, 2024 0 Comments

Have you ever wondered how to take care of the carbon steel knives you bought Today, we'll share some simple home care tips with you.

What is Damascus? Kaz’s recommended Damascus Knives

March 02, 2024 0 Comments

Many people may have seen knives with Damascus patterns, but some may wonder: What exactly is Damascus? Is it the name of the knife? The type of steel? The pattern? Today, let's delve a bit deeper into what Damascus actually is. We'll also introduce the Damascus pattern knives available at Kaz's.

Top 3 Best-Selling Knife Gifts for Beginners !! - $200〜$550

March 02, 2024 0 Comments

How to Choose the Perfect Knife Gift? Best 3 of our store!(All suitable for home use.) Sakai Jikko “Mille-Feuille” Santoku Knife Damascus with Hammered Finish (18cm) - $195

The Art of Knife Sharpening: Tips & Tricks for Keeping Your Chef’s Knife Razor Sharp

June 01, 2023 0 Comments

A sharp knife is the backbone of any kitchen. Whether you're a skilled professional chef or a humble yet passionate home cook, having a razor-sharp chef's knife is essential for achieving precision and efficiency in the kitchen.

Comparing Western & Japanese Chef’s Knives

April 28, 2023 0 Comments

When it comes to cooking, having the right knife is crucial. In the culinary world, a good knife can make all the difference in the preparation and presentation of a dish.

Steel Chef’s Knife Differences

June 10, 2018 0 Comments

The Manufacturing Process of a Knife – Knife Stone Sharpening & Other Steps

March 06, 2017 0 Comments

(1) Forge welding
Bonding the jigane (malleable iron) and the blade (carbon steel). The red-hot metal jigane is beaten and fired together with the blade...

How to Sharpen a Single-Edge Chef Knife (Deba, Sashimi, Usuba, etc.)

March 06, 2017 0 Comments

Steps for sharpening kitchen knives such as Deba, Sashimi, Usuba, etc.

1. Sharpen the tip of the knife
2. Sharpen the whole cutting edge from the tip of the knife to the heel of the blade
3. Remove the burr
4. Kobatsuke (for intermediate and advanced users)...

How to sharpen double-edged kitchen knives (Santoku, Gyuto, Petty etc.)

March 06, 2017 0 Comments

Steps for sharpening kitchen knives such as Santoku, Gyuto, Petty

1. Sharpen the tip of the knife
2. Sharpen the whole front surface from the tip to the blade heel
3. Sharpen the whole back surface from the tip to the blade heel
4. Remove the burr
5. Kobatsuke (intermediate and advanced users)...

How to choose right whetstone

March 06, 2017 0 Comments

Preparation of the whetstone

The grade of a whetstone differs depending on the color.

The roughness of a whetstone is expressed by the numerical value of the grit size. The smaller the number, the rougher it is; the larger the number, the smoother the stone.
Generally, all you need is one medium whetstone.
Once you get used to it, you can add a finishing stone and a rough stone...