Japanese kitchen knives

Articles about Japanese kitchen knives: where they come from, how they’re made, and how to choose and live with one. We work directly with smiths in Sakai and Seki, so much of this is written from the workshop side: what a harder steel does that a softer one doesn’t, why a 15° edge changes the way you cut, how to tell a gyuto from a santoku before you spend money on either. Buying your first? Start with the buying guide. Already own one? The care and sharpening pieces will keep it cutting for a decade.