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Knife Knowledge 101

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July 05, 2022 7 min read

How to Use a Chinese Cleaver (Guide to the Illustrious Chuka Bocho)

June 02, 2022 4 min read

The Chuka Bocho: A Surprising Option for Best Chef Knife in the Kitchen

April 20, 2022 5 min read

How to Store Your Japanese Kitchen Knives Safely

April 06, 2022 3 min read

The Higo no Kami: The Littlest Knife that Could

March 21, 2022 3 min read

Chan Chi Kee (CCK): Sweet Chinese Cleavers from Hong Kong

March 01, 2022 4 min read

What's a Petty Knife, and Why do I Need One?

February 23, 2022 3 min read

Honing Your Knife v.s. Sharpening Your Knife

January 18, 2022 3 min read

What is a Nakiri, and Why do I Need One?

January 04, 2022 5 min read

How to Care for Your Brand New Japanese Knife (Or Any Other Knife)

October 08, 2021 3 min read

How Can I Stop My Carbon Steel Knife From Rusting?

September 16, 2021 3 min read

How to Build Your First Knife Kit for Culinary School

August 13, 2021 6 min read

Recent Articles

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October 04, 2022
Wild West - A Poem About Truth & Reconciliation by Cobra Collins
September 30, 2022
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September 29, 2022
The Ultimate Cutting Board Comparison Guide - Home & Professional Use
September 27, 2022
Why Are Japanese Knives Always Sold Out? (And How to Get Rare Japanese Knives)
September 21, 2022
How to Shuck Oysters & the Best Oyster Knives
September 13, 2022
Five Essential Pieces of Cookware You'll Never Regret Buying
September 07, 2022
Mutsumi Hinoura-san, the Promising Son of Knife-Making Legend Tsukasa Hinoura-san
August 30, 2022
Yukihiro Sakai: Ultra-traditional Japanese Knives from a Young Blacksmith
August 23, 2022
Tsukasa Suzuki, Unconventional Kitchen Knives from a Master Sickle-maker
August 15, 2022

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