Notes
Every page on the site
Code pages, how-tos, comparisons and charts, newest first.
- Zwilling Pro vs Wusthof ClassicZwilling Pro vs Wusthof Classic 8-inch chef knives: curved vs full bolster, profile, steel and hardness, handle and care, and which German flagship to buy.
- Why are Japanese knives so sharpJapanese knives are sharp because of harder steel, thinner blades and more acute edge angles. Learn how each factor works and the trade-offs that come with them.
- Whetstone grit guide: which grits you needCoarse, medium and fine whetstone grits explained by job. Most home cooks need a 1000 grit stone, plus a 3000-6000 finisher and a coarse stone for repairs.
- Where to buy Japanese knives in the USBuy Japanese knives from authorized dealers, brand stores or Amazon listings sold by the brand. How to check the seller, avoid fakes and keep your warranty.
- What size chef knife do I need: 180, 210, 240 or 270 mmPick the right chef knife or gyuto length with a size table in mm and inches, matched to your cutting board, hand size and what you cook most often.
- What is VG-10 steel and is it goodVG-10 is a Japanese stainless steel with cobalt and vanadium, usually hardened to about HRC 60-61. See why so many Damascus kitchen knives use a VG-10 core.
- What HRC means for a kitchen knifeHRC is the Rockwell C hardness of knife steel. Learn what the numbers mean for edge retention, chipping and sharpening, and what range suits home cooks.
- What is a santoku knife used forWhat a santoku knife is used for, what the name means, why it has a flat edge and dimples, and how to cut with it at home. Plain answers for home cooks.
- What is a petty knife used forA petty knife is a small Japanese utility knife between a paring knife and a chef knife. Learn what it is used for, the best lengths and how to pair it.
- What is a nakiri knife used forA nakiri is a Japanese vegetable knife with a flat edge for push cutting. Learn what it does well, how to use it, its limits and how to care for it.
- What is a kiritsuke knifeWhat a kiritsuke knife is, how the traditional single-bevel version differs from the double-bevel kiritsuke home cooks buy, and what each one is used for.
- What is a gyuto knife used forA gyuto is the Japanese chef knife: an all-purpose blade for slicing, dicing, mincing and carving boneless meat. Here is how it differs from a German chef knife.
- What is a bunka knife and what is it forA bunka is a compact Japanese all-purpose knife with a flat edge and an angled reverse tanto tip. Learn its uses, history and how it compares with a santoku.
- VG-10 vs SG2 steel for kitchen knivesVG-10 vs SG2 (R2): HRC 60-61 against HRC 62-64. Compare edge retention, chipping, sharpening effort and price for Japanese kitchen knives in these two steels.
- Types of Japanese knives and what each one doesGyuto, santoku, nakiri, bunka, sujihiki, petty, deba and yanagiba explained: what each Japanese knife type does, typical lengths and who needs it.
- Shun vs Wusthof: Japanese edge or German toughnessShun vs Wusthof compared: steel, hardness, edge angle, weight and care, with the Shun Classic and Wusthof Classic 8-inch chef knives side by side.
- Shun vs Miyabi knives: which Japanese brand fits youShun vs Miyabi: VG-MAX at a 16 degree edge against FC61 and SG2 at 9.5 to 12 degrees. Compare steel, hardness, handles, finishes and which series to buy.
- Shun free sharpening and repair: how the service worksHow Shun's free lifetime sharpening and warranty service works as of October 2026: the fee, what Kai repairs, how to ship knives and where to drop them off.
- Shun Classic vs Shun PremierShun Classic vs Premier: same VG-MAX steel, 68-layer Damascus and 16 degree edge. The differences are finish, handle shape and profile. See which to buy.
- Santoku vs chef knife: which shape to buy firstSantoku vs chef knife: blade shape, length, rocking vs push cutting and tip work, with matched Shun and Wusthof pairs to help you pick your first knife.
- Nakiri vs usuba: double vs single bevel vegetable knivesNakiri vs usuba: both are flat rectangular vegetable knives, but the usuba is single bevel and built for pro techniques. See which one a home cook should buy.
- Nakiri vs santoku for vegetable prepNakiri vs santoku: flat edge vs slight belly, squared tip vs rounded point, and when a dedicated vegetable knife earns a place next to your all-rounder.
- Nakiri vs Chinese cleaver for chopping vegetablesNakiri vs Chinese cleaver: blade height, weight, scooping and versatility compared, and which suits Japanese, Chinese and everyday home cooking.
- Miyabi Kaizen II vs Miyabi BirchwoodMiyabi Kaizen II vs Birchwood 8-inch chef knives: FC61 vs SG2 steel, hardness, Damascus layers, handles and the price gap, and who should buy which.
- MAC MTH-80 vs Tojiro DP gyutoMAC MTH-80 vs Tojiro DP gyuto: dimpled molybdenum steel blade against a VG-10 core. Compare steel, profile, dimples, fit and finish, and the closest alternative.
- Loose or cracked knife handle: repair or replaceA loose or cracked knife handle can often be fixed. When to use the warranty, when to rehandle a wa handle, and the care habits that stop it happening again.
- Left-handed Japanese knives: what to check before buyingWhich Japanese knives work for left-handed cooks: single vs double bevel, asymmetric grinds, D-shaped handles, and how to pick a truly ambidextrous knife.
- Why your knife gets dull so fast and how to stop itWhy a knife dulls quickly: hard cutting boards, scraping with the edge, twisting, over-honing and leftover burrs. Fix each cause and keep your edge longer.
- Japanese vs German knives: hardness, angle and feelJapanese knives run HRC 60+ with thin 10 to 16 degree edges; German knives run about HRC 56-58 at 14 to 15 degrees. See how that changes cutting and upkeep.
- Japanese knife terms: a glossary from aogami to yanagibaA plain-English glossary of Japanese knife terms: shapes, steels, grinds and parts, with the Japanese word, kanji where common, and what it means for you.
- Japanese knife steel chart: HRC, edge retention and rustA reference chart of VG-10, SG2, Aogami, Shirogami, Ginsan and German knife steels with typical hardness, rust resistance, sharpening ease and care.
- Japanese knife sharpening angles by brandFactory edge angles per side as makers publish them: Shun 16, Miyabi 9.5-12, Global 10-15, MAC 15, Wusthof 14, Zwilling 15, plus a coin trick to hold the angle.
- Rust on a Japanese knife: how to remove and prevent itRemove rust spots from carbon or stainless Japanese knives with a rust eraser or mild abrasive, then stop it coming back with drying and storage habits.
- Japanese knife oil: camellia oil and how to use itWhen and how to oil Japanese knives with camellia oil or food-safe mineral oil, how to care for wooden handles, and what to put in a simple care kit.
- Japanese knife handles: wa vs Western (yo) handlesWa handles are light and octagonal, oval or D-shaped; Western yo handles are riveted and heavier. Compare balance, grip and which hand suits each handle type.
- Is Damascus steel better for kitchen knivesDamascus kitchen knives are layered cladding around a core steel. The pattern looks good, but the core steel decides how the knife cuts. How to read a listing.
- How to store Japanese knives: saya, block or magnetic stripStore Japanese knives in a saya, a block with wide slots, an in-drawer tray or on a wood-faced magnetic strip. How each protects the edge and how to size a saya.
- How to sharpen Shun knives at homeSharpen Shun knives at 16 degrees per side on whetstones or a guided system. Step by step instructions, grit choices and what to avoid with VG-MAX steel.
- How to sharpen Miyabi knivesHow to sharpen Miyabi knives at their acute 9.5-12 degree angle on whetstones, which sharpeners can match it, and how to care for SG2 and FC61 edges.
- How to sharpen a Japanese knife on a whetstoneStep-by-step whetstone sharpening for a double-bevel Japanese knife: soaking, holding the angle, raising a burr, moving through grits and deburring cleanly.
- How to hold a chef knife properlyLearn to hold a chef knife with the pinch grip and protect your fingers with the claw, step by step, plus tips for thin, light Japanese blades.
- How to flatten a whetstoneFlatten a dished whetstone with a pencil grid and a lapping plate, flattening stone or sandpaper on glass. Step by step, plus how often to do it.
- How to cut with a chef knife: push, pull and rockLearn the push cut, pull cut and rock chop with a chef knife or gyuto, which motion fits which blade profile, and how to avoid chipping a hard Japanese edge.
- How much does a good Japanese knife costWhat Japanese knives cost from about $150 to $500 and up, and what each price step buys in steel, finish and handle. Based on current US listings.
- How many kitchen knives do you really needMost home cooks need three knives: a chef knife, a paring or petty knife and a bread knife. Here is when to add more and when a block set beats buying pieces.
- Should you use a honing rod on Japanese knivesA fine ceramic rod used with light passes can help a Japanese knife; a grooved steel can chip a hard edge. When to hone, which rod to use and how to do it safely.
- Gyuto vs santoku: length, tip and cutting styleGyuto vs santoku: a longer pointed chef's knife against a shorter flat all-rounder. Compare length, tip, profile, board size and which one suits your cutting.
- Gyuto vs kiritsuke: does the angled tip matterGyuto vs kiritsuke compared: curved belly and pointed tip against a flat edge and angled k-tip. See which suits push cutting, rocking and home kitchens.
- Gyuto vs bunka: two Japanese all-roundersGyuto vs bunka compared: length, blade height, edge curve and the reverse tanto tip, plus where the santoku fits and which shape suits your cooking.
- Can you use an electric sharpener on Japanese knivesWhen an electric knife sharpener is safe for Japanese knives, which angles to look for, how much steel they remove, and when whetstones are the better choice.
- Chipped Japanese knife: causes and how to fix itWhy hard Japanese knife edges chip, how to fix small chips on a coarse whetstone step by step, and when to send a chipped knife to a pro or the maker.
- Carbon steel vs stainless Japanese knivesCarbon steel vs stainless Japanese knives: sharpness, edge feel, rust and patina, what stainless clad and semi-stainless mean, and which suits your kitchen.
- Carbon steel knife patina: what it is and how to build oneWhat a carbon steel knife patina is, how it differs from rust, and how to build one naturally or force a patina with mustard, vinegar or coffee, step by step.
- Can Japanese knives go in the dishwasherWhy Japanese knives, including Shun, should not go in the dishwasher: what heat, detergent and rattling do to edges and handles, and how to hand wash them.
- Broken knife tip: how to reshape itHow to fix a broken knife tip by regrinding a new point on a coarse whetstone, restoring the edge profile, and when to send the knife to a pro instead.
- What cutting board is best for Japanese knivesThe best cutting boards for Japanese knives: end-grain wood, hinoki and soft rubber boards, and why glass, stone, bamboo and hard plastic dull or chip edges.
- Are Shun knives good, and are they made in JapanAre Shun knives worth it? Where Shun is made, what VG-MAX steel offers, why Shun edges can chip, and what to know about sharpening and service.
- Are Miyabi knives good, and where are they madeMiyabi knives are made in Seki, Japan, by Zwilling. See the steel in each series, how hard and sharp they are, and the honest weak points before you buy.
- Aogami (blue) and Shirogami (white) steel explainedAogami (blue) and Shirogami (white) are Japanese carbon knife steels. Compare grades, hardness, sharpening feel and rust care, including Aogami Super.