Japanese-style knives Traditional Japanese knives are typically single bevel (one side is straight while the other is angled), feature thin blades made of carbon steel, and are often used by ...

Cutting seafood for sushi and sashimi requires the utmost precision. Here's what to know about the traditional knife that is ...

This all-purpose Japanese knife is meant to cut almost everything, so I tested 12 of them. With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent ...

Most notably, though, the knives are stamped (cut from one large sheet of steel) instead of forged (made from a single bar of steel that is heated and then pounded into shape either by hand or ...

Couple that with the fact that this sharpener is about the same price as less-intensive single-stage ones ... enough to pull out of the drawer and draw a knife or two through it a few times ...

And even though the Fibrox Chef's Knife has withstood the abuse mentioned above (and more), there's neither a single stain nor chip on it. Sure, it's a bit scratched (coarse sponges are terrible ...

Extending the life of your knives is easy with these top picks. With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing ...

If you have knives, you need a good knife sharpener. A knife sharpener is an essential kitchen tool, but it's often overlooked. Investing in a knife sharpener can make a world of difference in ...

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As far as routine chores go, we put sharpening knives on par with flossing. We all know we should be doing it more frequently than we probably are. Proper maintenance of your blades makes for ...