It’s all about understanding how they’re different from Western knives. When you are working in the kitchen, sharp knives can make all the difference between clean, accurate cuts and messy, hazardous ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. At a sushi restaurant, you might have seen the chef behind the counter ...

Picture Japanese sushi, and the first fish that comes to mind is likely tuna. This isn't filleting — to butcher such a large ...

Traditional and hybrid Japanese blades have a reputation for being nearly perfect knives, and they deserve it.

Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel ...

The production of knives flourished in Sakai due to the rich history of traditional metal processing techniques. Richard A. Brooks/AFP via Getty Images Eighty-five-year-old Etsuro Ikegami wipes the ...

The angle with which you sharpen a knife blade can determine the effectiveness and sharpness of the knife. No matter the type of knife or knife sharpener, sharpening angle consistency is key to ...

Francky Knapp is a staff writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage rolls, ...