* Some images in our articles are AI-generated. They may contain inaccuracies in historical or cultural depictions.
Outlaw Chef fixed the rivet on his Higonokami using a railway rail as an anvil. He didn't ask for a replacement — he fixed it himself.
How an Outlaw Chef in Croatia turned local memory, flowers, and pasta into a dish — with a small Japanese blade by his side.
Outlaw Chef takes his Higonokami to a spring festival — and it doesn't let him down.
A software engineer's journey into reviving a 70-year-old Japanese blade brand
How the Outlaw Chef found philosophy in the simplest blade
Five minutes from Shin-Kobe. Eight out of ten visitors were from outside Japan.
A 1,500-Year Story That Began in Ashes
A Knife That Crossed the Sea — And Became a Dish
Sharp, Forgiving, and Built to Last
From the Razor Sickle of Edo to the Kitchens of the World
Why the World's Kitchens Keep Choosing Japanese Steel
What 10 Countries Reveal About Our Relationship with Tools
Swordsmiths' Legacy, Functional Beauty, and Tools Worth Caring For
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