Yoshihiro Cutlery Guides & Tips
High Carbon Steel Explained: White Steel, Blue Steel, and Super Blue
How White Steel, Blue Steel, and Super Blue compare in Japanese knives, and how sharpening skill, usage habits, and budget should guide which one to choose.
High Carbon Steel Explained: White Steel, Blue Steel, and Super Blue
The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
The Yanagi, Deba, and Usuba are the three core single-bevel Japanese knives: for sashimi, filleting fish, and vegetable prep. See which to start with.
The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
The Anatomy of the Japanese Single-Bevel Knife
A breakdown of single-bevel Japanese knife anatomy — the shinogi surface, urasuki, and uraoshi — and how each part affects cutting and sharpening.
The Anatomy of the Japanese Single-Bevel Knife
Yoshihiro Japanese Knives Handcrafted with Samurai Swordmaking Tradition
Yoshihiro knives trace their forging techniques back to Sakai City's samurai sword-making tradition. Here's the history behind how our knives are made.
Yoshihiro Japanese Knives Handcrafted with Samurai Swordmaking Tradition