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.
Yanagiba sushi knife: what it is and how to use it
Ever wonder why sashimi slices look glossy instead of torn? This guide explains what a yanagiba sushi knife is, how its single-bevel geometry and urasuki affect the cut, and what that means on the board. You’ll also learn practical basics for sizing, use, sharpening, and daily care.
Japanese fish knife: types, uses, and key geometry
Fish shows every mistake: drag, tearing, and the glossy “paste” that comes from rough cuts. This guide explains what a japanese fish knife is, why geometry and single bevel grinds matter, and which blade fits each job—from breakdown to sashimi slicing.