Learn how a 7,000-yen knife is made, why it cuts, and how to choose and sharpen your own.

A good knife changes how you cook every day, and most buyers waste money on the wrong steel or the wrong edge because nobody explained the basics.

By the end

You will be able to explain steel types and forging regions, sharpen a knife on a whetstone without ruining it, and buy a first good Japanese knife with confidence.

Who this is for

Anyone who cooks and wants a knife that works — whether you live in Osaka or Ohio and will never set foot in a smithy.