Nakiri vs. Santoku: Which Japanese Knife is Right for You?
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If you’re a fan of Japanese cuisine or simply enjoy cooking with … Read more
Blogs
Ceramic Knife vs Steel Knife: Which is Better?
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Which is better? Ceramic or steel knives? Ceramic knives are popular for … Read more
Kiritsuke vs. Gyuto Knives: The Main Difference
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We all know about Japanese knives with a centuries-old tradition, renowned for … Read more
Bunka vs. Gyuto: Main Difference and Which Is Best?
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Ever found yourself in a Bunka vs. Gyuto debate at 2 a.m. … Read more
Gyuto vs. Santoku: What’s the Real Difference?
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I often get asked, “Gyuto vs. Santoku, which is better?” Both are … Read more
How to Clean Damascus Steel: Comprehensive Guide
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Taking care of a Damascus blade is relatively simple – clean the … Read more
Damascus Steel vs. Carbon Steel: Choosing the Right Blade for You
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Many people, when first starting out on the path of professional Japanese … Read more
Full Tang Knives Meaning: Full Tang vs. Partial Tang
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When you begin learning about knives, you’ll encounter various terms like full … Read more
40 Types of Japanese Kitchen Knives: Essential Guide
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Have you ever wondered how many types of Japanese kitchen knives there … Read more
10 Types of Damascus Steel Patterns
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I’ve always been fascinated by Damascus steel patterns. Each piece tells a … Read more