Last updated: October 2, 2026
A review on Shokunin Journal is only labeled Tested when that exact model has been used for everyday cooking in our own kitchen in Japan. This page describes what that means and what it does not.
Who uses the knives
Hiro, the editor, does not do most of the cooking. His wife cooks every day, so knives we test are mainly used by her. Hiro observes, asks her about how each knife performs, takes photos and notes, and writes the review. Each review says who used the knife.
What we do when we test a knife
- Record where the knife came from: bought with our own money, provided by a company, or loaned. If a company provided it, we say so in the review.
- Measure basic specifications ourselves where we can, such as blade length and weight, and note any difference from the published figures.
- Use it for everyday home cooking over a period we state in the review, and note the kinds of food it was used for.
- Note out-of-the-box sharpness, how the edge holds up over the test period, rust or reactivity for carbon steel, handle comfort, and fit and finish.
- If a review covers sharpening, state who sharpened the knife and which stones were used.
What our reviews cannot tell you
- We usually test one piece of a model. Handmade knives vary, and the piece you receive may differ from ours.
- Our results reflect one home kitchen, one cook’s hands and cutting style. Your experience may differ.
- We do not run laboratory tests. Hardness (HRC) and steel composition come from the maker unless we say otherwise.
Products we have not tested
Some guides include products we have not used. These are labeled Seen in person or Researched, as explained in our Editorial & Accuracy Policy.
Updates
When we keep using a knife after a review, we may add long-term notes with the date they were added.