Knives · 4 articles
Knives
Edge retention, steel reactivity, handle geometry, and the real difference between a $150 VG-10 workhorse and a $600 hand-forged White #2 gyuto — we dig into what owners and reviewers consistently praise (or flag) so you can match the blade to how you actually cook. Whether you're outfitting a home kitchen or upgrading a supper-club kit, we'll point you to the right entry point.
Shun's Three-Tier Knife Lineup: Where the VG-MAX Upgrade Actually Earns Its Price
Shun makes Japanese knives at three distinct price points, and the steel upgrade between them isn't always worth paying for. Here's how to decode the lineup
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Building a Japanese Knife Kit: Gyuto, Nakiri, and Santoku Without the Phantom Pieces
A practical guide to choosing your first — or next — Japanese knife set, with clear tradeoffs between the three core blade shapes so you only buy what you'll
Read the guide → Japanese Knife Steel Decoded: VG10, VG-MAX, 9Cr18MoV, and AUS-10 in Real Kitchen Use
Four steel grades dominate the Japanese knife market — but which one actually matters for your cooking? A practical breakdown of what the specs mean, what
Read the guide → VG-10 vs. AUS-10 Chef Knives: What the Steel Spec Actually Tells You
Two popular Japanese stainless steels, two very different tradeoffs. Here's how to read the spec sheet and match the metal to the way you actually cook.
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