Best Carving Knives UK: How to Choose the Right Blade
Carving knife or slicing knife? A UK guide to blade length, steel, tip shape and handle, plus the Japanese-steel knives we would actually carve a...
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Ten Great Gift Ideas For All Budding Chefs
With Christmas fast approaching, people are starting to think about the perfect gift to buy for their loved ones. But it can be difficult choosing...
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Haruta Knives Review: Is the VG10 Range Worth It?
An honest look at the Haruta range: what the VG10 Damascus steel actually is, every knife and price, which to buy first, and who shouldn't...
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Cutting Vegetables: Which Is the Best Vegetable Knife?
Updated August 2026 · 6 min read · UK Japanese knife specialists In short For most home cooks the best vegetable knife is a nakiri...
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Spotlight On the Gyuto
If you’ve been thinking about updating your knife collection and want to include a gyuto knife then it’s a good idea to familiarise yourself with...
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Handmade vs Manufactured Knives: Which Are Best?
Buying knives can feel like a real whirlwind since there are so many choices out there. While there are a number of things you’ll want...
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What Makes a Knife Left-Handed or Right-Handed?
Do left-handed cooks need special knives? Almost all kitchen knives — including every Japanese knife we sell — are double-bevel and work equally well in...
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Forged vs Stamped - What’s the Difference?
Forged vs stamped knives explained: how each one is made, how they differ in weight, tang, bolster and edge retention, and which is really worth...
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Why Do We Need to Maintain and Care For Our Japanese Knives?
If you don’t take proper care of your Japanese kitchen knives, then you’ll soon find that they go dull and rusty and just won’t perform...
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Do you push or pull a blade into a whetstone
Should you push or pull when sharpening a knife on a whetstone? The short answer is pull, edge-trailing — here's how to do it right,...
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What Is a Burr and How Do You Feel a Burr On a Knife?
A burr is the thin wire edge that forms along a knife's cutting edge during sharpening. Here's what it is, how to safely feel for...
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The Honbazuke Method: How Japanese Blades Get So Sharp
The honbazuke method explained: the three-stage grind, sharpen and polish process Japanese makers use to put a true finished edge on a new blade.
