Japanese Knife Lab
The world's finest blades,
explained by the people who make them.
The definitive editorial guide to Japanese kitchen knives — in 4 languages. Field reports from Kappabashi, Sakai and Echizen, plus a complete map of every knife shop worth visiting in Japan.
Updated daily
Latest Articles
Aogami vs Shirogami: Blue vs White Steel Japanese Knife — Performance Tested
Aogami (Blue) vs Shirogami (White) carbon steel for Japanese knives. Compared across #1, #2, #3, and Super grades — edge retention, sharpenability, rust resistance, and which to choose.
Read moreBest Japanese Knife Under $200: Mid-Tier Picks That Last Decades (2026)
Seven Japanese knives between $100 and $200 — Misono UX10, Shun Classic, MAC Professional, Tojiro Pro and more. The sweet spot for lifetime kitchen tools, with HRC, steel, and where to buy.
Read moreBest Japanese Knife Under $100: 7 Editor Picks That Beat Their Price (2026)
Seven Japanese knives under $100 that punch above their weight — Tojiro DP, MAC Pro, Misono 440, and more. Tested across the editorial kitchen with real steel data, HRC, and where to buy.
Read moreJapanese Kitchen Knife Types Explained: The 12 Blade Shapes Every Cook Should Know
A compact, comparison-heavy guide to the 12 blade shapes that make up the Japanese kitchen knife family — santoku, gyuto, nakiri, usuba, deba, yanagiba, sujihiki, kiritsuke, bunka, petty, honesuki, garasuki.
Read moreHow to Sharpen a Japanese Knife: Step-by-Step Whetstone Guide (Beginner-Friendly)
A 17-step beginner-friendly guide to sharpening a Japanese knife on a whetstone — from soaking the stone to testing the edge. Photos and angle diagrams referenced throughout.
Read moreJapanese Damascus Knife Buyer's Guide 2026: 67-Layer vs 33-Layer — Truth Behind Patterns
What 33-layer, 67-layer, and 101-layer Damascus really means — and why the layer count is cosmetic. The only thing that matters is the core steel underneath. Seven price-tier picks for 2026.
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