Knifewear Magazine

How to Use a Nakiri - Knife Skills 101

How to Use a Nakiri - Knife Skills 101

by Owen Whitinger 3 min read

The Mighty Nakiri! A rectangular blade with no tip and a flat edge. The master of vegetation. The reaper of herbs. The bane of green leeks... How grand and intoxicating! Every kitchen needs a Nakiri. Behind the classic 210mm (or 240mm if you’re cool) Gyuto, my Nakiri is the most frequently...
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Tojiro Child Santoku: One Adults' New Favourite Knife

Tojiro Child Santoku: One Adults' New Favourite Knife

by Skye Tichenor 3 min read

Let me paint you a picture: the world is more than a year into COVID-19. I’ve played all the video games. My house is spotless. My projects are more or less finished. I have gotten so far into home cooking that my partner and I spend hours peeling garlic to bulk prep our...
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Owen's Left-Handed Hasenpfeffer Recipe

Owen's Left-Handed Hasenpfeffer Recipe

by Owen Whitinger 3 min read

Well, you asked for it. I’ve  (ahem) “adapted” my recipe from the recipe of the one and only chef Alfons Schuhbeck who is an absolute G. He’s got a Michelin star, so It’s kind a fancy. Check out “The German Cookbook”, it's an absolute classic. I’ll admit the ingredients for this...
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How to Use a Santoku - Knife Skills 101

How to Use a Santoku - Knife Skills 101

by Steven Schmidt 3 min read

Slice it! Chop it! Dice it! I promise this isn’t a blog about a late-night infomercial product that barely works, but it IS about the Japanese kitchen knife known as the Santoku. The name translates to “three virtues,” which refers to its ability to slice, dice and chop, and how...
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