The difference between Shirogami (#1) and Aogami (#2) steels, how their carbon and alloy content compares, and which blades each suits best.
Japanese kitchen knives
Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. Their blades are typically thin and delicate, and prone to breaking if you don’t take care of them properly — not ideal for the clumsy chef.
Guide To The Best Knife Steel: VG10, Blue Steel And More
A guide to knife steel including VG10 and Blue Steel, explaining hardness, toughness, wear resistance, and edge retention in plain terms.
Knife Steel Composition Chart
A reference chart of popular knife steels and their composition, plus how carbon, chromium, and molybdenum affect a blade’s properties.
The Difference Between A Single And A Double Bevel Blade
The difference between single and double bevel blades, why Japanese knives are sharpened on one side, and which tasks each design suits.