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Posts tagged "hand-forged Japanese chef knives"

In part 3 of this series, we talked about partial tang or 'wa' handle Japanese knives and the difference in the quality of tang design in our partial tang knife offerings versus most others. We also discussed what a 'wa'...

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In Parts 1 and 2 of this blog series, we discussed differences between a handmade knife versus a production made knife by saying... So what is it about a handmade knife? Easy! Three answers: Quality Feel Artistry Quality: The difference is...

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From many hours of personal use of my own chef and steak knives, I can easily answer the question "Why purchase a handmade knife?" I have many handmade knives, many made by Gregg and our bladesmiths, and others I have...

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In this blog series, we will discuss Japanese blades verses European style blades and how to use, care for, and maintain them. To begin, your knives were meant to be used, but they are also works of art that have...

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