What Makes VG10 Steel Ideal for Knife Making?
VG10 is stainless steel from Takefu, Japan. Given the high requirements it fulfils, the "G" is an abbreviation for "Gold," and the "10" distinguishes it...
AUS10 An All-Purpose Metal in Knife Making
AUS10 steel, also known as AUS10 steel, developed by AICHI Techno Metal Fukaumi, is an exemplary all-rounder in Japanese knife steels, with a hardness of...
Santoku vs. Bunka Knife: What's the Difference?
Both Santoku and Bunka knives are widely used kitchen knives that are great for slicing, dicing, and mincing. However, there are some key differences between...
Cutting through the mystery: 14 knife superstitions you need to know
Considering the practicality of giving knives as a gift, it has become the go-to present no matter the occasion. However, if you are a god...
The Best Chef Knives Adelaide
Adelaide is home to large wine areas, world-renowned seafood, saltbush lamb, and a lively German food culture. The rich soils of the Adelaide Plains and Hills yield...
What Is Martensitic Steel Used in Kitchen Knives?
If you're learning to make knives as a passion or looking for an excellent blade, you'll want to be sure yours is well-made. The blade's...
8 Best Knives to Give your Chef Friend
One thing that’s always difficult is finding the perfect gift for a friend or loved one. This is especially true if the person is a...
Santoku vs. Nakiri Knives: Which One Is Right for You?
In the world of Japanese chef knives, there are two shapes that often cause confusion: Santoku and Nakiri. While they may look similar at first...
Paring vs Petty Knife: Which One Should You Choose?
When choosing the knives for your kitchen, size and shape play a considerable part. It is why the type of knives you have in your inventory can...
