Journal
Shirogami vs Aogami vs stainless: a guide to Japanese knife steels
2026-11-05
Choosing a steel is really choosing how you want to look after your knife. Carbon steels (Shirogami, Aogami) take the keenest edge and ar...
How to choose your first Japanese knife: five questions
2026-11-05
For most home kitchens, the right first Japanese knife is a 210mm gyuto or a 165–180mm santoku. If you don't want to think about rust, ch...