Kitchen knives
5 guides
Choosing a 180 mm Japanese santoku, including the Masamoto KA kurouchiWhat a santoku is, how carbon, semi-stainless and stainless steels differ, what Masamoto's KA series is, other makers owners suggest, and how to sharpen and care for it.
Kiyoshi Kato Damascus gyuto: who the maker is and what to checkKiyoshi Kato is a Yamanashi swordsmith-turned-knifemaker, easily confused with Yoshimi Kato of Echizen. Sources disagree on details; here is what is documented.
Kochi V2 kurouchi 180 mm nakiri: what it is and how to look after itThe Kochi nakiri is a carbon-steel vegetable knife in V2 steel with a kurouchi finish. What V2 is, what the Kochi name refers to, size, use and care.
Shigefusa kitaeji chukabocho: the smith, the finish and how to verify oneShigefusa of Sanjo forges its own kitaeji damascus. What kitaeji means, how the maker marks blades, what a chukabocho is, and how to care for the wrought-iron cladding.
Yoshikane and Konosuke SKD tsuchime gyuto, and the older Tamamoku knivesYoshikane of Sanjo makes the SKD tsuchime gyuto sold under its own and Konosuke's name: the steel, weight variation, 240 mm use, and how to recognise older Tamamoku.