https://blog.knife-depot.com/japanese-kitchen-knives-for-professional-chefs/ The official blog of Knife Depot Mon, 09 Nov 2026 18:52:35 +0000 hourly 1 https://wordpress.org/?v=7.1.4 https://blog.knife-depot.com/japanese-kitchen-knives-for-professional-chefs/#comment-590901 Sat, 10 Oct 2026 10:43:06 +0000 https://blog.knife-depot.com/japanese-kitchen-knives-for-professional-chefs/#comment-590901 I found the steel comparison really useful, especially the note about VG-10 being easier to maintain during a busy week. The part about Aogami needing honing every few shifts makes sense for anyone working high volume. I also didn’t realize handle material could matter for health code compliance. That’s a practical detail worth remembering.

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