Cut Like an Iron Chef

Owen Dugan
Issue: November 30, 2010

The best Japanese knives are expensive and require special care and attentive practice to master. They are generally lighter and thinner, and the blade usually does not have a bolster. Those that integrate Western handle and blade shape seemed to lose something. Wine Spectator features editor Owen Dugan explains.

For the full article, check out the new issue of Wine Spectator, on newsstands November 9, 2010.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories