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.
How do you maintain a japanese knife: the basics
A Japanese knife can feel like a laser—until moisture, a hard board, or a crowded drawer ruins the edge. This guide explains how do you maintain a japanese knife with a simple routine: gentle cleaning, immediate drying, smart storage, and consistent edge work.