Knife Skills 101: How to Use a Knife with 5 Core Cutting Techniques
Whether you’re brand new to the kitchen or are starting to take cooking seriously, refining your knife skills is one of the most impactful improvements you can make. This guide...
The Kitchen Knife Blog
Global Knives: Steel, Design, and Which Series is Best for You
Global knives are instantly recognizable for their seamless all-steel design and distinctive dimpled handles. Using CROMOVA 18 stainless steel hardened to 56–58 HRC, they are easy to sharpen, durable, and...
Yoshikane Knives | Hand-Forged Traditional Japanese Knives
In this in-depth guide to Yoshikane knives, we examine everything that sets them apart, from their two distinctive steel options (Shirogami #2 White Carbon and SKD Semi-Stainless Steel) to the...
MAC Chef's Knives: MTH80 Pro Series vs TH80 Chef Series
In this article, we compare the MAC Pro Series MTH80 to the MAC Chef Series TH80. Although the overall performance of these MAC Chef's Knives is the same, the feel...
Shun vs Miyabi | Which is the Best Japanese Knife Maker?
Shun vs Miyabi is one of the most common comparisons in the world of Japanese kitchen knives, and for good reason. In this guide, we break down every available series...
Knife Finishes Explained: Glossary of Japanese & Western Blade Styles
Not sure what a kasumi finish is? Curious about kurouchi, migaki, or Damascus? In this blog, we break down the most popular knife finishes used on Japanese and Western blades....
Damascus, San Mai, & Monosteel Kitchen Knives Blade Construction Explained
Understanding how kitchen knives are constructed is often overlooked and sometimes underappreciated. It's important to know how a knife is built, so you can quickly identify how to best maintain...
Cutting Boards 101: What is the Best Cutting Board for Your Knives and Cutting Techniques?
This guide explores the best cutting boards for protecting your knives and improving your cutting techniques. Using the Janka hardness scale, it compares wood options such as hinoki, larch, walnut,...
Enso Knives | Japanese Crafted HD, Hizashi, SG2, Hachi, Ginsan, Olivewood, & Hand-Forged Series Explained
Enso Knives have earned a decade-long reputation for balancing Japanese tradition with modern functionality. This in-depth guide covers every Enso knife series, from the accessible HD and Hisashi lines to...
Wusthof vs Zwilling Knives: How to Pick the Right Knife
A top-tier guide to Wusthof vs Zwilling German knives, breaking down key features like steel hardness, bolster styles, blade shape, and handle design. Learn how to choose the right knife for...
What Is a Kurouchi Knife? Blacksmith Finishes Explained
A Kurouchi knife features a traditional blacksmith finish left on the upper portion of the blade after forging, giving it a rustic, dark appearance. This blog explains the origins and...
Miyabi Iki Knife Collection: Limited Edition 20th Anniversary Series
Celebrate Miyabi's 20th anniversary with the stunning Iki Limited Edition Knife Series, featuring a chef's, santoku, and paring knives. Handcrafted in Seki, Japan, these knives showcase a 49-layer MC66 "Moonlight"...