About Edge & Haft

Edge & Haft is a small independent reference site about Japanese kitchen knives. It is organized by topic, from blade shapes to care and repair, and each page tries to answer one question fully, with the direct answer first.

What you will find here

• Topic pages on shapes, brands, sets, steels, sharpening and care, each with the short answer first.
• How-to notes and comparisons, such as sharpening on a whetstone or one lineup against another.
• Tools: a steel chart with hardness, rust and care, and a sharpening angle finder.
• Narrow buying guides, each about one kind of knife, set or sharpener.

Where the numbers come from

Hardness figures, steels and edge angles are the ones the knife and steel makers publish. Care and sharpening advice is standard practice for Japanese kitchen knives. Where sources disagree we give a range instead of a single figure, and we say so. The maker's instructions for your knife always win where they differ from a general rule.

How gear is chosen

We do not run a test kitchen and we do not claim hands-on testing. Gear guides compare products by what their Amazon listings state. How we pick gear explains the method and its limits.

How the site is paid for

Links to Amazon are affiliate links. If you buy through one, the site may earn a commission at no extra cost to you. That is the only income. Nobody pays to be included, and a product is never listed because of its commission. See the affiliate disclosure.

Corrections

If something here is wrong or unclear, write to hello@edgeandhaft.com. Corrections are made on the page, and its date changes when the content does.