.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Knife Knowledge 101

What is a Nakiri, and How do I Use One?

by Nathan Gareau October 21, 2020 4 min read

Japanese Kitchen Knife Care

by Nathan Gareau October 13, 2020 2 min read

Comment est-ce que je peux empêcher mon couteau en acier au carbone de rouiller?

by Alex Dufort September 30, 2020 3 min read

A Quick Guide To Knife Steel for Non-Nerds

by Mike Wrinch April 13, 2020 4 min read

Wabi-sabi and the Impermanence of 'New'

by Nathan Gareau February 18, 2020 3 min read

The Truth About Damascus Steel

by Owen Whitinger January 28, 2020 5 min read

Knife Skills: How to Use Your Japanese Kitchen Knife Like a Pro

by Owen Whitinger January 06, 2020 4 min read

How to Use a Ceramic Honing Rod to Keep Your Knives Sharp

by Owen Whitinger November 20, 2019 3 min read

The Higo no kami: The Littlest Knife that Could

by Owen Whitinger October 21, 2019 3 min read