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.
Western style chef knife: what makes it dependable
Why does a western style chef knife feel so steady on a cutting board? This guide explains the core design choices—double-bevel geometry, a curved profile for rocking cuts, and tougher, softer steels that handle daily use. You’ll see how weight, balance, and maintenance shape real-world performance.