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.
What is the best Japanese chef knife for beginners
A 210 mm gyuto is the “boring” pick that usually makes the most sense for home cooks. This guide answers what is the best japanese chef knife for beginners by breaking down blade styles, bevels, steels, and what to check before buying. You’ll also learn the common mistakes that chip edges or cause stains—and how to avoid them.