The Japanese Cutlery

Japanese kitchen knives are knives made to varying degrees of adherence to the traditional blacksmithing techniques of Japan. Most knives are referred to as hōchō (Japanese: 包丁/庖丁), or sometimes -bōchō (due to rendaku), but often have other names, like -kiri (〜切り, lit. “-cutter”). There are four general categories of characteristics: handles (Western vs. Japanese), blade […]

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