Knife Knowledge 101

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

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

by Nathan Gareau October 21, 2020 4 min read 0 Comments

For many newcomers to the world of Japanese kitchen knives, the nakiri can be a very intriguing option. I remember when I first set eyes on a nakiri in Knifewear Calgary about ten years ago. I was looking for a second knife to complement my 240mm gyuto, and I was...
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Japanese Kitchen Knife Care

Japanese Kitchen Knife Care

by Nathan Gareau October 13, 2020 2 min read 0 Comments

So you got a Japanese kitchen knife? Congrats! A Japanese kitchen knife makes cooking safer and way more fun, but it helps if you follow a few steps to take good care of your knife. This will help the knife to be as safe as possible and stay sharp longer. If...
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More Knife Knowledge 101 Articles & Videos

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

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

by Alex Dufort September 30, 2020 3 min read 0 Comments

Read the English version here Les couteaux en acier au carbone peuvent parfois être aussi beaux qu’ils le sont exigeant. Ils sont souvent plus tranchant, facile à aiguiser, et gardes très bien leurs coupe mais malheureusement, ils peuvent rouiller si on ne les donne pas un petit peu plus d’attention. ...
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A Quick Guide To Knife Steel for Non-Nerds

A Quick Guide To Knife Steel for Non-Nerds

by Mike Wrinch April 13, 2020 4 min read 0 Comments

This guide is designed to help you pick the right knife, without needing to know everything about steel. I grew up in the ’80s and ’90s when being a nerd was not synonymous with being cool. That, coupled with the fact I’m a cook and knife user, not a steel...
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Wabi-sabi and the Impermanence of 'New'

Wabi-sabi and the Impermanence of 'New'

by Nathan Gareau February 18, 2020 3 min read 0 Comments

Before most of us worked at Knifewear, we were knife-nerds first. The mystique and allure of handmade blades drew us in and fascinated us. What attracted me most was the innate character of each knife, the way they changed and developed with age, just like people. I’ve long been a...
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The Truth About Damascus Steel

The Truth About Damascus Steel

by Owen Whitinger January 28, 2020 5 min read 0 Comments

‘Nary a day goes by here at the shop when we’re not asked the most common questions - “Are these knives with the wavy pattern made of Damascus Steel? And is Damascus steel better?” The short answer? “No” with an “if”, “Yes” with a “but”. Over a thousand years ago,...
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Knife Skills: How to Use Your Japanese Kitchen Knife Like a Pro

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

by Owen Whitinger January 06, 2020 4 min read 0 Comments

Congrats on the Knife! Now what? A fancy-pants knife is a thing of beauty. There’s a very short list of things that are better than using an insanely sharp and well-balanced knife in the kitchen, but without the proper know-how you might find that you’re not getting the full potential...
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How to Use a Ceramic Honing Rod to Keep Your Knives Sharp

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

by Owen Whitinger November 20, 2019 3 min read 0 Comments

How to I use my ceramic honing rod? One of the best tools that you can use to keep a keen edge on your knives between sharpenings is a ceramic honing rod. They are quite different from steel or diamond rods, which can grind a lot of steel off of...
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Knife Care: Why Everyone Needs a Larchwood Cutting Board

Knife Care: Why Everyone Needs a Larchwood Cutting Board

by Owen Whitinger September 11, 2019 5 min read 0 Comments

It’s easy to become a knife nerd. Using a ridiculously sharp knife can be an eye-opening experience. The silky glide of a thin, sharp knife through a tomato is downright cathartic. But how do you keep your knife sharp? Before you check out our pal Naoto’s video on how to...
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Mcusta Zanmai Classic Pro Flame

Knife Knowledge 101: How to Choose a Japanese Kitchen Knife

by Owen Whitinger August 14, 2019 5 min read 0 Comments

Knives pictured about are from the Mcusta Zanmai Classic Pro Damascus Flame line. What’s the Real Difference? So you’re interested in getting a new knife! Awesome, New Knife Day is the best day! However, it can also be daunting. There’s a lot to choose from out there. It’s almost like browsing through...
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Is it bad luck to give knives as a gift?

Is it bad luck to give knives as a gift?

by Jeevin Johal July 09, 2019 1 min read 0 Comments

It’s japanese folklore that if one chooses to terminate the bonds of friendship or love with another, you gift a knife to whom you intend to sever ties with. But here in the Western World, receiving a knife as a gift is cause for celebration! Countless Birthdays, weddings and a...
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Japanese Layered Steel & Other Knife-Making Techniques.

Japanese Layered Steel & Other Knife-Making Techniques.

by Owen Whitinger June 06, 2019 4 min read 0 Comments

De-mystifying the oft-confusing world of Japanese knife-making techniques. We love Japanese knives. They’re sharper and they hold their edge for longer. You may ask, “how do they do this?” Because they’re made out of harder steel, of course! The steel your knife is made of is arguably the most important...
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Knifewear's guide to Carbon Steel Care

Knifewear's guide to Carbon Steel Care

by Adam Zarycki April 23, 2019 4 min read 0 Comments

Carbon steel — the traditional material for making knives long before stainless steel even existed — has a mystique and sexiness all its own. In Japan it was the traditional material for making samurai swords, and then later, kitchen knives. Preparing food with a knife made of carbon steel links...
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Knife Knowledge 101: How to Care for Your Brand New Japanese (Or any other) Knife

Knife Knowledge 101: How to Care for Your Brand New Japanese (Or any other) Knife

by Jeevin Johal April 03, 2019 3 min read 0 Comments

You’ve brought home your new knife and you’ve been slicing through all the veggies and meat like a master chef. As with any high performance tool, it requires some simple maintenance to keep it in primo condition. Don’t worry, maintaining a Japanese knife is easy, and kind of fun. Washing...
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Honyaki: The Kitchen Katana

Honyaki: The Kitchen Katana

by Chris Lord March 26, 2019 5 min read 0 Comments

Having a great relationship with Sakai Takayuki (a well-known knife maker from the city of Sakai), we are lucky enough to be able to make special requests. We are extremely pleased to introduce the first fruits of our special requests: the 210mm honyaki gyuto and 270mm honyaki yanagiba. The blades...
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Knife Knowledge 101: Knife Shapes & Uses

Knife Knowledge 101: Knife Shapes & Uses

by Jeevin Johal February 22, 2019 6 min read 0 Comments

Generally speaking, in the world of Japanese knives there are two kinds: double bevel and single bevel knives. Most knives you’ve ever seen are what we call double bevel knives. This means that the knife blade is ground and sharpened on both sides of the blade. This is the most common...
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Knifewear Glossary

Knifewear Glossary

by Naoto Fujimoto November 21, 2017 4 min read 0 Comments

We use a lot of words at Knifewear. A lot of them aren't english. Here are some of our most commonly used Japanese words. This is an ever growing list, so if you see something that is missing, contact us and we'll add it in!  TRANSLATION/DEFINITION WHY WE CARE Ao...
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How Can I Stop My Carbon Steel Knife From Rusting?

How Can I Stop My Carbon Steel Knife From Rusting?

by Adam Zarycki October 10, 2017 2 min read 0 Comments

lire la version française ici Carbon steel knives can be a beautiful pain in the ass sometimes. They are usually sharper, a dream to sharpen, and have amazing edge retention. Unfortunately, they can rust if not given a little extra care.   After a while the steel will oxidize and...
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