Basic Information
The parts of Japanese chef's knives, how to use them, their care, and the stories of our manufacturers…
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The Secret of Japanese Chef's Knives: Craftsmanship, Steel, and Sharpness
Japanese chef's knives are highly regarded by world-renowned culinary professionals and food enthusiasts. So, what makes Japanese knives so special? In this article, we explore the quality of Japanese knives in every aspect, from the unique properties of Japanese steel...
When selecting a type of steel, blacksmiths consider factors such as how long the sharpness will last, ease of maintenance and sharpening, as well as the price and availability of the steel. All of these practical characteristics are directly related...
What is Patina and How Can It Be Recognized?
Traditional Japanese steels, due to their low chromium (Cr) content, oxidize and develop a patina with use. Patina is a natural protective layer that forms on carbon steels, protecting the blade from further oxidation and giving it a characteristic matte...
Hokiyama Hamono: From Tradition to Excellence in the Future
Japanese knives are renowned worldwide for their sharpness and elegant design. Hokiyama Hamono, founded in 1919 in Tosa County, Kochi Prefecture, is a leading knife manufacturer that has continued this tradition for over 100 years. The History and Legacy of...
Understanding the different parts of a knife offers a valuable insight into how science, tradition, and technology come together in the production of knives used in the kitchen. Each part contributes to the overall efficiency and functionality of the knife,...