Knives sharp
enough to
matter.

Knife Guide

What Is VG-10 Steel? — Why It Matters When Buying a Japanese Knife

7 min read

Knife Guide

Carbon vs Stainless Steel Knives — Pros, Cons and Which to Choose

7 min read

Knife Anatomy

Single-Bevel vs Double-Bevel Knives — What Actually Matters

6 min read

Knife Care

Why Japanese Knives Chip — And How to Avoid It

6 min read

Knife Skills

How to Hold a Japanese Knife Correctly — The Pinch Grip Explained

6 min read

Knife Skills

The Most Common Japanese Knife Mistakes Beginners Make

7 min read

Sushi Making

What I Learned After 10,000 Nigiri — Lessons from Behind the Sushi Bar

7 min read

Sushi Making

How Sushi Rice Is Really Made in Professional Kitchens

6 min read

Sushi Making

Types of Sushi Explained — Maki, Uramaki, Nigiri, Sashimi and More

7 min read

Sushi Making

Sourcing Fish for Sushi — What Chefs Actually Look For

7 min read

Sushi Making

Japanese Condiments That Elevate Sushi — What We Use at the Bar

7 min read

Sushi Making

How to Build a Sushi Station at Home — A Chef's Honest Guide

6 min read

Sharpening

How to Sharpen a Japanese Knife on a Whetstone — Step by Step

8 min read

Sharpening

How to Tell If Your Knife Needs Sharpening — 3 Tests I Use Every Day

6 min read

Sharpening

What Is a Honing Rod — Should You Use One on Japanese Knives?

6 min read

Knife Care

How to Store Japanese Knives — What a Professional Chef Actually Does

6 min read

Knife Care

The Right Cutting Board for Japanese Knives — What We Actually Use

6 min read

Knife Care

How to Maintain a Japanese Chef Knife — Beginner's Guide

6 min read