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Japanese Knives
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Masakage

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View all Japanese knives

Petty / Paring
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Fujimoto Kurouchi-Forged
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Haruyuki Goma
Haruyuki Kokuto
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More Haruyuki Knifelines

Yoshimi Kato
Takumi Ikeda
Masashi Yamamoto
Moritaka Hamono
Nigara Hamono
Yu Kurosaki
Terukazu Takamura
Shosui Takeda
Teruyasu Fujiwara
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Knife Knowledge 101

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

How Fast do Japanese Carbon Steel Knives Rust?

July 20, 2021 6 min read

Knifewear's Guide to Carbon Steel Knife Care

June 24, 2021 4 min read

Recent Articles

Sharp Knives Rock Ep. 12: Snowy Canadian Summer BBQ!
May 25, 2022
The Best Japanese Chef’s Knives for Chefs
May 25, 2022
How to Sharpen Carbon Steel Knives v.s. Stainless Steel Knives
May 20, 2022
We Made Beer with Honey! Collab with Highline Brewing & ABC Bees
May 11, 2022
Knifewear's Top 5 Nakiri Knives of 2022
May 10, 2022
Knifewear Toronto Pop-up, June
May 10, 2022
How to Choose a Charcoal Yakitori Grill: Konro v.s. Akachan v.s. Una
May 03, 2022
Knifewear Garage Sale is Back Again, May 16-23
April 28, 2022
The Tadafusa Hocho-Kobo - The Best Beginner Japanese Knife Set
April 26, 2022
The Chuka Bocho: A Surprising Option for Best Chef Knife in the Kitchen
April 20, 2022

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