How to tell if a kitchen knife still needs sharpening, using the paper slice and everyday cutting tests, plus how edge angle affects sharpness.
Yuki Nakamura
Yuki covers technique: the cuts, the grips and the small habits that separate a knife that's used from a knife that's merely owned. Expect step-by-steps that assume you'll actually pick up the blade.
Steel Qualities Of Kitchen Knives – A Cheat Sheet
One chart lining up Shirogami, Kigami, Aogami and the GIN stainless grades by hardness, price and what each blade is actually built for.
Shirogami (#1) & Aogami (#2) Steels – The Difference
The difference between Shirogami (#1) and Aogami (#2) steels, how their carbon and alloy content compares, and which blades each suits best.
How The Japanese Knives Are Made
How Japanese knives are forged, from joining iron and steel and the role of tamahagane to the hammering that gives each blade its strength.