Nakiri, Usuba and Petty Knives Explained: Which Second Knife Do You Need?
How the nakiri, usuba and petty knife differ, what each is for, typical sizes, and what Japanese makers suggest as a second knife.
How the nakiri, usuba and petty knife differ, what each is for, typical sizes, and what Japanese makers suggest as a second knife.
Kappabashi is Tokyo’s street of kitchen supply shops. Access, opening days, the 2026 Dougu Matsuri and what three knife shops say about engraving and sharpening.
Where Japan’s blades come from: the officially designated craft regions, what each is known for, and places you can visit, from official and industry sources.
Care instructions from Japanese knife makers, side by side: dishwashers, drying, removing rust, cutting boards, storage and wooden handles.
What whetstone grit numbers mean, which stone Japanese knife and whetstone makers suggest buying first, and how they say to soak, flatten and care for it.
What Japanese law says about carrying a knife you just bought, how tax-free shopping changes on November 1, 2026, and what to know before flying or shipping a knife home.
What kurouchi, nashiji, migaki, tsuchime and Damascus finishes are, what sellers claim for them, and how they differ from construction terms like kasumi and honyaki.
The differences between a gyuto and a santoku in name, shape and size, and how Japanese makers and retailers suggest choosing between them.
What Shirogami, Aogami, Aogami Super, GIN3, VG-10 and SG2 actually are, using the steelmakers’ own published data.
Seki, Japan’s knife town, holds its Hamono Matsuri on October 10 and 11, 2026. Dates, events, access and buying tips, checked against official sources.