TETSU & OAK EDUCATION
Japanese Knife Guides
Learn how to choose, use, care for, and maintain Japanese kitchen knives. These practical guides explain blade shapes, steel types, sharpening, storage, and everyday ownership without unnecessary jargon.
A SIMPLE STARTING POINT
Choose shape first, then steel, then care.
- Knife shape determines what the blade is designed to do.
- Steel type affects edge retention, sharpening, and maintenance.
- Care habits protect the edge and extend the knife’s working life.
START HERE
Essential Japanese Knife Guides
These three guides cover the most important questions for choosing and owning a Japanese kitchen knife.
BLADE SHAPES & USES
Japanese Knife Types Guide
Compare gyuto, santoku, bunka, nakiri, petty, sujihiki, and other knife shapes. Learn what each blade is designed to do and which one best fits your cooking.
Read the guide → 02STEEL & PERFORMANCE
Japanese Knife Steel Guide
Understand VG10, Ginsan, Aogami #2, Sandvik 19C27, 420J2, and molybdenum stainless steel, including care and sharpening differences.
Read the guide → 03CLEANING, STORAGE & CARE
Japanese Knife Care Guide
Learn proper cleaning, drying, cutting-board selection, storage, carbon-steel care, rust prevention, and safe everyday handling.
Read the guide →BUYING & SHARPENING
More Guides for Confident Ownership
These next guides will help customers choose their first knife and understand whetstones and edge maintenance.
BUYING GUIDE
Choosing Your First Japanese Knife
Choose a blade shape, length, steel, handle, and price range based on your cooking habits, workspace, maintenance comfort, and budget.
Read the guide → 05WHETSTONES & EDGE CARE
Whetstone & Sharpening Guide
Learn stone grits, soaking versus splash-and-go stones, flattening, sharpening versus honing, and when professional service is useful.
Read the guide →NOT SURE WHERE TO BEGIN?
Follow This Learning Path
Start with the tasks you perform most often and the size of your workspace.
Decide how much maintenance, corrosion resistance, and edge retention suit your routine.
Use the right cutting board, wash by hand, dry promptly, and store the edge safely.
Sharpen before the knife becomes completely dull and address damage early.
LOCAL KNIFE SUPPORT
Professional Whetstone Sharpening in Niagara
Tetsu & Oak offers professional sharpening, minor repairs, and temporary drop-off and pickup in Thorold.
PERSONAL GUIDANCE
Still Deciding?
Tell us what you cook, your preferred knife size, budget, experience, and how much maintenance you are comfortable with.