Blog

A Comparison of Japanese vs German Chef’s Knives

Whether Japanese or German, each type of knife has been influenced by its culture. The Japanese believe in having a perfect tool for an explicit purpose, and as such have...

Explaining Kitchen Knife Bevels and Edges

The bevel of a knife is one of the most important aspects that help to define its sharpness, strength, durability, and use. To put it simply, a bevel is the...

Don’t ever hone your knife, treat it like a lady

  Often times our customers ask us a question, “Can I use a honing rod to sharpen my Yoshihiro Knife?” The answer is No, a resounding No. Let me explain...

What whetstones should I get?

What whetstones should I get?   There are many different grades of whetstones but the sheer amount of information may dissuade some people from ever sharpening knives themselves. But for...

SG-2 and R-2

SG-2 and R-2 SG-2 and R-2 SG-2 stands for Super Gold 2 and was developed by Takefu Special Steel Co. based in Echizen, Japan. Originally, Takefu Special Steel developed the...

The Types of Steel Used for Making Knives: An O...

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...