https://japanese-kitchen-journal.pages.dev/tags/knives/ Recent content in Knives on Japanese Kitchen Journal Hugo en-us Japanese Kitchen Journal Thu, 23 Jul 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/knife-brands-comparison/ Thu, 23 Jul 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/knife-brands-comparison/ A reference guide to the major Japanese knife brands: what each is known for, price range, and who they're best for. https://japanese-kitchen-journal.pages.dev/posts/kitchen-tool-storage/ Thu, 18 Jun 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/kitchen-tool-storage/ Proper storage extends the life of your Japanese kitchen tools. Here's how to store knives, pots, and utensils the right way. https://japanese-kitchen-journal.pages.dev/posts/knives-under-500/ Thu, 11 Jun 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/knives-under-500/ The $200–500 range opens up premium Japanese knives with hand-forged finishes, powdered steel, and artisanal craftsmanship. https://japanese-kitchen-journal.pages.dev/posts/bamboo-cutting-boards/ Thu, 21 May 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/bamboo-cutting-boards/ Bamboo cutting boards are traditional in Japanese kitchens. Here's what to look for and which ones are worth buying. https://japanese-kitchen-journal.pages.dev/posts/deba-vs-yanagiba/ Thu, 30 Apr 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/deba-vs-yanagiba/ Deba and Yanagiba are the two essential knives for Japanese fish preparation. When to use each and which to buy first. https://japanese-kitchen-journal.pages.dev/posts/best-knife-sets/ Thu, 09 Apr 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/best-knife-sets/ Not all knife sets are worth buying. Here are the Japanese knife sets that actually make sense for home cooks. https://japanese-kitchen-journal.pages.dev/posts/maintain-japanese-knives/ Thu, 02 Apr 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/maintain-japanese-knives/ Japanese knives need different care than Western knives. Proper cleaning, storage, and maintenance to keep them performing for decades. https://japanese-kitchen-journal.pages.dev/posts/nakiri-vs-santoku/ Thu, 19 Mar 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/nakiri-vs-santoku/ Nakiri and Santoku both excel at vegetable work — but they're very different knives. Which one belongs in your kitchen? https://japanese-kitchen-journal.pages.dev/posts/knife-steel-types/ Thu, 26 Feb 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/knife-steel-types/ Shirogami, Aogami, Ginsan, VG-10, SG2 — a complete guide to Japanese knife steels and what each one means for your cutting experience. https://japanese-kitchen-journal.pages.dev/posts/santoku-vs-gyuto/ Thu, 29 Jan 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/santoku-vs-gyuto/ Santoku and Gyuto are the two most popular Japanese knife shapes. Here's how they compare and which one fits your kitchen. https://japanese-kitchen-journal.pages.dev/posts/how-to-sharpen/ Thu, 22 Jan 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/how-to-sharpen/ Keep your Japanese knife razor-sharp with the right sharpening technique. Whetstone guide for beginners. https://japanese-kitchen-journal.pages.dev/posts/knives-under-200/ Thu, 15 Jan 2026 00:00:00 +0000 https://japanese-kitchen-journal.pages.dev/posts/knives-under-200/ You don't need to spend a fortune for a quality Japanese kitchen knife. Here are the best options under $200 for every cooking style.