Knives have been my passion since I was a kid—now I design, forge, and sell them at Riceknife. And here’s the biggest myth I want to bust: Damascus steel doesn’t make your knife sharper. Those mesmerizing wavy patterns? Stunning, but not magic. They won’t slice your tomatoes thinner than a well-crafted mono-steel blade. So, why […]
The Truth About Damascus Steel: It’s Not What You Think Read More »
VG10 vs HAP40: The Steel Wars – Why Your Knife’s Heart Matters Most people buy a knife based on looks. A pretty handle. A cool finish. Big mistake. A knife isn’t a fashion accessory. It’s a tool. And like any tool, it lives and dies by what it’s made of. The steel is everything. I’ve
VG10 vs HAP40: The Steel Wars – Why Your Knife’s Heart Matters Read More »
By Jacob Bech, Founder of Riceknife – Danish Knife Designer & Cutlery Expert VG10 Damascus knives are precision tools made for cooks who care about edge retention, speed, and control. But how do they compare to German steel? Here’s my breakdown after 10+ years of testing blades professionally. 1. Edge Retention: VG10’s Precision vs German
VG10 Steel vs German Steel: What’s Best for Your Kitchen? Read More »
By Jacob Bech – Founder of Riceknife, Culinary Craftsman & Global Restaurateur Not all knives are created equal. If you’ve struggled with dull blades or rust spots, it’s time to consider an upgrade. As someone who began cooking at home as a hobby at age 10, interned at Noma at 13, and later opened over
VG10 Damascus Knives: Why Chefs Choose Them (2025 Guide) Read More »
By Jacob Bech, Founder of RiceKnife.com and Thousand Hammers, Knife Maker and Chef with over 20 years of culinary experience, including internships at Noma and opening 12+ restaurants globally. Introduction – What Sets VG10 Apart from Cheap Kitchen Knife Steels? As a professional chef and knife maker, I’ve worked with a wide range of kitchen
Why VG10 is One of the Best Kitchen Knife Steels – Insights from Knife Maker Jacob Bech Read More »
By Jacob Bech, Founder of RiceKnife.com and Thousand Hammers; Knife Maker and Chef with over 20 years of culinary experience, including internships at Noma and opening 12+ restaurants globally. Introduction: The Pinnacle of Knife Steel In the culinary world, the choice of knife steel can significantly impact performance, durability, and maintenance. Among the elite steels,
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The Ultimate Guide to Aogami Steel Knives: Understanding the Three Types Aogami steel knives, also known as “blue paper steel knives,” are highly prized in the culinary world for their outstanding sharpness, edge retention, and premium quality. Made from high-carbon steel produced by Proterial Ltd. in Japan (formerly Hitachi Metals), Aogami steel comes in three
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Introducing the RiceKnife Denmark YOLO II: A Limited Edition Masterpiece The RiceKnife Denmark YOLO II 2023 Limited Edition Kitchen Knife is more than just a cutting tool—it’s a symbol of artistry, precision, and the philosophy of living life to its fullest. Crafted with a 67-layer Damascus steel blade, this Kiritsuke knife blends high-end functionality
