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Yoshimi Kato
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articles

Subheading

How to Sharpen Carbon Steel Knives v.s. Stainless Steel Knives

May 20, 2022 6 min read

We Made Beer with Honey! Collab with Highline Brewing & ABC Bees

May 11, 2022 2 min read

Knifewear's Top 5 Nakiri Knives of 2022

May 10, 2022 3 min read

Knifewear Toronto Pop-up, June

May 10, 2022 1 min read

How to Choose a Charcoal Yakitori Grill: Konro v.s. Akachan v.s. Una

May 03, 2022 4 min read

Knifewear Garage Sale is Back Again, May 16-23

April 28, 2022 2 min read

The Tadafusa Hocho-Kobo - The Best Beginner Japanese Knife Set

April 26, 2022 3 min read

Sharp Knives Rock Ep. 11: The Spring Garage Sale

April 25, 2022 1 min read

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

April 20, 2022 5 min read

Sujihiki vs. Yanagiba: What's the Difference?

April 13, 2022 4 min read

How to Store Your Japanese Kitchen Knives Safely

April 06, 2022 3 min read

Knifewear Crypto™: The Future of Japanese Knives Online

April 01, 2022 1 min read

Recent Articles

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
Sharp Knives Rock Ep. 11: The Spring Garage Sale
April 25, 2022
The Chuka Bocho: A Surprising Option for Best Chef Knife in the Kitchen
April 20, 2022
Sujihiki vs. Yanagiba: What's the Difference?
April 13, 2022

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