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.
Gyuto knife vs santoku: differences that matter
One blade can change your whole prep rhythm—longer strokes or compact control? This guide breaks down gyuto knife vs santoku by blade length (210–240 mm vs 160–180 mm), tip shape, and edge profile. Learn which knife matches your motion, kitchen space, and daily cooking.
Gyuto knife vs chef knife: differences that matter
Which blade really fits your board work—scalpel-like precision or rugged forgiveness? This guide breaks down gyuto knife vs chef knife across profile, length, weight, steel hardness, and edge retention. You’ll learn what each does best, how to maintain it, and where people most often go wrong.
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.