In this article, we will explain the differences between Shirogami (also called #1 steel) and Aogami (also called #2 steel). The words Ao and Shiro mean blue and white. Gami means metal. The numbers 1 and 2 are grade differences. It all has to do with the carbon content and the alloy content. Shirogami Steel […]
Whether you’re a professional kitchen chef or an amateur cook, Japanese knife you should pay particular attention to the type of steel used in the blade when choosing your kitchen knives. Steel is really the essence of the blade and primarily responsible for how the knife performs. Steel is essentially an alloy (i.e. a mix) […]
Are you ruining your Japanese knives? Like most high-quality equipment, these knives need a little love and care. When sharing things with other people, we can’t control everything that happens to our items, but we should educate those who use them. Take for example cleaning the dishes: 1. You put your knife in the dishwasher. […]
As a deeper analysis of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and their composition of the various chemical elements and compositions. You can click on the column to sort the data according to its feature. Below the table you can […]
In European tradition, knives are bevelled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand side). What is the purpose and/or advantage of this? First, let’s explain what is meant when talking about knives, single/double-sided blades […]
