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...
knife 101
What are the Parts of a Japanese Kitchen Knife Called?
Explore Japanese kitchen knife anatomy: from the tip of the blade to the butt of the handle. Learn some new...
