We asked knife makers and professional chefs for the best ways to wash and store kitchen knives—and whether or not the ...

It might seem difficult to believe, but the longtime knifemaking brand has actually never used this material before.

One brand that’s recently captured attention is the Matsato Knife — a Japanese-style kitchen knife said to ... from high-quality Japanese stainless steel, the blade promises to stay sharp ...

Whether you're a passionate home cook or a professional chef, one universal frustration remains-using dull, unbalanced kitchen knives. Preparing ingredients with a poorly designed knife can make ...

Whether you're cooking at home or in a professional kitchen, a good knife is every cook's best friend. Few things are more frustrating than working with a dull blade - it not only slows you down but ...

Professional chef and culinary instructor Frank Proto breaks down what you need to know about the 5 knives every chef should have in their kitchen ... with the honing steel to keep them sharp!) ...

And while I love my classic chef’s knives and nimble paring knives, the one I reach for most often is a santoku. The santoku is a style of kitchen knife ... the high-carbon-steel blade was ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

Inspired by centuries-old samurai sword forging techniques, these knives aren't just kitchen tools ... performance is its premium 4CR14 stainless steel blade. This specially formulated metal ...

Victorinox’s world-famous pocket knife has built a reputation for providing ... The Victorinox Swiss Army Automatic is available now from Victorinox for $1,075. It is available with a blue dial and ...

Constantly replacing blunt knives? We use a measuring scale specifically designed for knife edges so we can tell you exactly which sharpeners will save dulled edges. Ease of use A sharpener that’s ...

Boning knives are meant to slip under silverskin and around cartilage, to separate meat from the bone, and to get in between bone to separate joints when butchering. If your grown-up kitchen ...