It’s basically a Japanese paring knife, but a little bigger. Santoku knives may be the most common style of Japanese knife to make headway in western kitchens. This style of knife is as ...

Japanese-style knives are usually lighter with a thinner blade and straighter edge, ideal when you’re after extreme precision. To make the landscape more complicated, some Japanese companies ...

It’s also the knife I trust most to halve an avocado without incident. For folks who prefer the lightweight ease of Japanese-style knives, Miyabi’s 8-inch, full-tang, fine carbide stainless ...

To make things even more confusing, some Japanese companies make some European-style knives, and some European and American companies make Japanese-style knives. But here I’ve denoted the style ...

whereas chef knives specialize in culinary tasks. However, one of Kansept’s new EDC releases, the Orion, has a unique blade design typically found only in Japanese kitchen cutlery. This makes me ...

However, honing steel should not be used on Japanese-style knives as their edges are too fine and it could result in chipping ...

Global's popular 8-inch chef's knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body. Global's design is also unique: The handle and sharp ...