high carbon steel
Patina: A Knife’s Natural Armor and Chronicle
What is a patina? From its origins to its significance in carbon steel knives, we explore what it is, how...
high carbon steel
What's the Difference Between a Blue and White Carbon Steel Japanese Chef Knife?
Blue Steel offers balance and edge retention, while White Steel provides unparalleled sharpness. Learn about their history, qualities, and which...
high carbon steel
Why Are Japanese Kitchen Knives So Expensive?
Ever wonder why Japanese knives can easily go for over a couple hundred dollars? Here's a quick read about it.
best chef knife
Tamahagane: The Rarest Steel in Japan
Using ancient techniques, Japanese ironsand is made into supremely high-quality steel known as tamahagane for use in Japanese swords. How...
best chef knife
Where Knives are Made: The Story of TAKEFU KNIFE VILLAGE
This unassuming yet unique workshop tucked away in the Japanese countryside contains the legacy of hundreds of years of traditional knife-making.
high carbon steel
About the 2 Main Steel Types
Stainless vs Non-Stainless Stainless or non-stainless that is the question. We usually break down steel types into two categories...
