Equipment Technique

Japanese Knife Maintenance — Whetstone Sharpening of Single-Bevel Blades (砥石研ぎ)

Japanese knife sharpening on waterstones (toishi, 砥石) is the foundational maintenance technique for …

Japanese Knife Steel — Hagane, White Steel, Blue Steel, and Powdered Steel (包丁の鋼材)

Japanese kitchen knife steel is a subject of great depth — a distinct metallurgy tradition from West…

Japanese Knife Taxonomy — Traditional Knife Forms and Their Roles (包丁の種類)

Japanese professional knife culture employs a range of specialised single-bevel and double-bevel kni…