From choosing your first blade to slicing sashimi — no Japanese required.

A good knife is the most-used tool in your kitchen, and Japanese blades reward a little knowledge with years of better cooking.

By the end

You will be able to identify knife types, sharpen and maintain them, and cut with confidence using traditional Japanese techniques.

Who this is for

Home cooks who want to understand, use, and care for Japanese knives properly, whether they cook in Tokyo or Toronto.