Guides & Notes from the Workshop
This blog is where I share practical explanations on Japanese kitchen knives, steel, geometry, care, and sharpening. No fluff. Just clear guidance based on real work at the anvil and the stone, so you can choose the right knife and keep it performing for years.
Forge welding in Japanese knives: how it works
What makes two hot bars become one solid piece under the hammer? This guide explains forge welding in plain terms—how it bonds metal without melting, and why it matters in Japanese knife construction. You’ll learn what really decides weld quality: clean surfaces, correct welding heat, and controlled pressure.