Japanese Knife Guides

Everything we've written about choosing, using, sharpening and caring for Japanese kitchen knives, in one place.

Start Here

New to Japanese knives? These cover the basics.

• Complete Guide to Japanese Knives — Every common knife type and what it's for.
• Knife Finder — Find the right knife by the job you need it for.
• Japanese vs German Chef's Knives — Hardness, edge angle, weight and handles compared.
• Japanese Knife Glossary — 98 terms, from hagane to hamaguri-ba.

Knife Steel

What each steel does, and how much care it needs.

• Japanese Knife Steel Guide & Comparison Chart — 14 steels side by side: hardness, edge retention, sharpening and rust resistance.
• White Steel, Blue Steel and Super Blue — The traditional carbon steels compared.
• SG2 vs R2 Steel — One premium powder steel, two names.
• What Is Stainless Cladding? — Why a carbon core is wrapped in stainless, and how to care for it.

Knife Types

What each shape is for and how to use it.

• The Gyuto Chef's Knife — The one knife most kitchens should start with.
• Single Bevel vs Double Bevel — How the edge changes the cut, and the sharpening.
• The 3 Essential Single-Bevel Knives — Yanagi, deba and usuba.
• Anatomy of a Single-Bevel Knife — Shinogi, urasuki, uraoshi and the rest.
• How to Measure a Japanese Knife — How blade length is measured, and why it varies.

How Knives Are Made

Forging, construction and finishes.

• The Japanese Knife Making Process — From forge-welding to the final edge, step by step.
• Japanese Knife Finishes — Kurouchi, nashiji, kasumi, damascus and more.
• The Sakai Sword-Making Tradition — The history behind our knives.
• Japanese vs Western Handles — How wa and yo handles differ, and how to choose.

Sharpening

Keep the edge you paid for.

• How to Sharpen Your Knife — Step by step, for single- and double-bevel knives.
• What Whetstones Should I Get? — Choosing grits, from repair stones to polishing.
• Why a Sharp Knife Makes the Difference — Cleaner cuts, better texture, less effort.

Care and Storage

Simple habits that prevent rust and chips.

• How to Care for Japanese Knives — Cleaning, drying, oiling and storage.
• How to Remove Rust from Knives — Clearing surface rust and stopping it coming back.
• Choosing a Cutting Board — Which board materials are kindest to a hard edge.

Still Not Sure?

Tell us what you cook and how you like to work, and we'll recommend a knife. Contact us, or browse all knives.