Knife Blog

What is the difference of knife by steel

June 10, 2018 0 Comments

Manufacturing process - until the kitchen knife is made

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 kitchen 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...

What makes prices of kitchen knives different?

March 05, 2017 0 Comments

How NOT to make a mistake choosing a knife

How do kitchen knives differ? Why are the prices different even though they look the same? I think there are many people bothered by questions like these. Let's look at what are the criteria when choosing a kitchen knife and how not to make a mistake when selecting a knife.

First of all, so as not to make a mistake when selecting a knife, let's look at "knife stores."...

Learn about blade material, size, and handle of kitchen knives

March 05, 2017 0 Comments

About the blade materials "carbon steel" and "stainless steel"

The steel we use is high-grade steel for knives. The most important thing in a kitchen knife is this steel, and the difference in price is determined by this material.
So, let's explain what changes if the steel is different...