A Definitive Portfolio of Professional Japanese Chef Knives
July 19, 2025
Investing in high-quality Japanese knives is a commitment to culinary excellence, but equally important is the decision to select the best knife block for Japanese knives. These precision tools, renowned for their exceptional sharpness, delicate edges, and superior craftsmanship, demand specialized care that goes far beyond generic storage solutions. A properly designed knife block is not merely a container; it is a critical component in preserving the integrity of your blades, protecting their razor-sharp edges, and ensuring their longevity. Without the right storage, even the finest Japanese steel can suffer damage, dulling prematurely or developing unsightly scratches, which diminishes both performance and aesthetic appeal.
Japanese knives are not just cutting instruments; they are works of art, meticulously crafted with centuries of tradition and innovation. Their distinct characteristics, such as thinner blades, harder steel, and often more acute edge angles, make them incredibly efficient but also more susceptible to damage from improper handling or storage. Generic knife blocks, often designed for Western-style knives with thicker, softer steel, can pose significant risks to the delicate edges of Japanese blades. Understanding these unique needs is the first step in providing the optimal environment for your prized cutlery.
The quest for the best knife block for Japanese knives begins with recognizing that these tools are fundamentally different from their European counterparts. Their construction, often involving high-carbon steel, allows for incredible sharpness and edge retention but also necessitates careful protection against corrosion and impact. A block that doesn’t account for these factors can inadvertently become a source of damage rather than a safeguard.
Moreover, the aesthetic value of Japanese knives, with their often beautiful finishes, intricate handles, and unique blade profiles, should also be preserved. Scratches, nicks, and dings from inappropriate storage can detract significantly from their visual appeal. Thus, the ideal storage solution must offer both robust protection and a visually pleasing presentation.
This specialized care extends to protecting the entire knife, from its razor-thin edge to its delicate tip and heel. Every component of a Japanese knife is designed with purpose, and any compromise to these elements can lead to a decline in performance. Choosing the right knife block is an act of respect for the craftsmanship and an investment in the sustained performance of your culinary tools.
Japanese knife blades are renowned for their incredible sharpness, a characteristic largely attributed to their unique geometry. Unlike many Western knives that feature a symmetrical, double-bevel edge, many traditional Japanese knives, particularly those used for intricate tasks like sashimi preparation, boast a single-bevel edge. This asymmetrical grind creates an exceptionally acute angle on one side, allowing for unparalleled precision and paper-thin slicing. However, this same attribute makes them extraordinarily vulnerable to lateral pressure or impacts, which can easily chip or roll the fine edge.
Even Japanese knives with a double-bevel edge, like many gyutos or santokus, often feature a much thinner blade stock and a more acute edge angle than their Western equivalents. This thinness reduces drag and allows for effortless cutting, but it also means the blade is more prone to bending or chipping if not stored properly. The steel used, typically harder with a higher carbon content, contributes to superior edge retention but can also be more brittle, necessitating protection from sudden shocks.
Understanding this delicate geometry is paramount when searching for the best knife block for Japanese knives. The slots within the block must be wide enough to accommodate the blade without pinching, yet snug enough to prevent excessive movement. The internal surfaces of these slots must be smooth and non-abrasive to prevent scratching the blade’s surface or dulling the fine edge as the knife is inserted or removed. Any friction or impact, however slight, can compromise the integrity of these exquisitely ground edges, leading to a loss of sharpness and potentially requiring professional sharpening sooner than necessary.
Furthermore, the specific profile of different Japanese knives — from the long, slender yanagiba to the tall, rectangular nakiri or the robust deba — means that a one-size-fits-all approach to knife block slots is often inadequate. The optimal block will offer a variety of slot sizes and shapes, or a universal slot system, to cater to the diverse array of blade geometries present in a typical Japanese knife collection. This thoughtful design consideration ensures that each knife, regardless of its unique profile, receives the specific protection it requires, thereby preserving its cutting performance and extending its lifespan.
The edge of a Japanese knife is its soul, and its preservation should be the primary concern of any storage solution. Recognizing the nuanced differences in blade geometry allows for an informed choice that truly safeguards these magnificent tools.
Opting for a generic or substandard knife block, while seemingly cost-effective, introduces a myriad of hidden risks to your valuable Japanese knives. These risks extend beyond mere aesthetic damage, impacting the performance, longevity, and even the safety of your cutlery collection. The most immediate danger comes from the internal design of the block itself. Many conventional blocks feature narrow, rigid slots that are ill-suited for the thinner, more acutely angled blades of Japanese knives. Forcing a delicate blade into such a slot can cause micro-abrasions along the edge, leading to premature dulling and requiring more frequent sharpening, which gradually reduces the knife’s lifespan.
Beyond edge degradation, the wrong block can also cause cosmetic damage. The beautiful finishes often seen on Japanese blades, such as kurouchi (blacksmith’s finish), tsuchime (hammered finish), or polished mirror finishes, are susceptible to scratching from rough or unlined slots. Over time, these scratches can accumulate, diminishing the knife’s visual appeal and potentially making it more prone to rust if the protective surface is compromised. For high-carbon steel knives, which are prone to reactivity, any damage to the blade’s surface can accelerate oxidation and patina formation in undesirable ways, or worse, lead to pitting and rust.
Moisture retention is another significant, yet often overlooked, risk. Many traditional knife blocks, especially those made from solid wood without adequate ventilation, can trap moisture within their slots. This trapped humidity creates a breeding ground for bacteria and, more critically for high-carbon Japanese knives, accelerates rust formation. Rust, once it takes hold, can deeply pit the blade, making it unusable or requiring extensive, costly restoration. The best knife block for Japanese knives will feature designs that promote airflow and prevent moisture buildup, safeguarding the steel from environmental degradation.
Furthermore, stability is a crucial safety factor. A lightweight or poorly balanced knife block can tip over easily, especially when loaded with heavy knives, posing a serious risk of injury and damaging the knives themselves. The impact of a fall can bend tips, chip edges, or even shatter delicate handles. Substandard blocks may also lack sufficient capacity or flexibility, leading users to force knives into inappropriate slots or to store them haphazardly, further increasing the risk of damage. These hidden dangers underscore the importance of a thoughtful, informed decision when selecting knife storage, making the investment in a purpose-built block not just a luxury, but a necessity for the discerning knife owner.
The primary function of any knife block is to protect the blade’s edge, but for Japanese knives, this protection must be meticulously engineered. The mechanics of an ideal knife block go beyond simply holding knives upright; they involve a sophisticated understanding of blade geometry, material science, and ergonomic design to ensure that every insertion and removal is smooth, safe, and entirely non-damaging. This specialized engineering is what differentiates a standard block from the best knife block for Japanese knives, offering peace of mind to the owner of valuable cutlery.
The design of the slots themselves is paramount. They must be wide enough to prevent friction along the blade’s flat surfaces but narrow enough to hold the knife securely without allowing it to wobble excessively. The interior lining of these slots, often made from bamboo, soft wood, or flexible polymer rods, plays a critical role in preventing scratches and dulling. These materials gently guide the blade into place, minimizing direct contact with abrasive surfaces.
Beyond the slots, the overall structure of the block contributes to protection. A stable, weighty base prevents accidental tipping, which could lead to chipped tips or bent blades. Proper ventilation, often achieved through open-ended slots or breathable materials, prevents moisture buildup around the blades, a common cause of rust for high-carbon Japanese steel. The angle at which knives are stored is also important; an acute angle can make insertion and removal easier while reducing the chance of hitting the bottom of the slot and damaging the tip.
Ultimately, the engineering of the ideal knife block for Japanese knives is a testament to thoughtful design. Every curve, every material choice, and every dimension is optimized to create a sanctuary for precision blades. This meticulous attention to detail ensures that the unparalleled sharpness and beauty of Japanese knives are maintained for years of superior performance in the kitchen. For further insights into maintaining blade performance, consider exploring resources on Japanese knife sharpening.
The distinct bevel behaviors of single and double bevel Japanese blades fundamentally dictate the optimal slot design in a knife block. For the uninitiated, the seemingly minor differences in bevels can lead to significant blade damage if not properly accommodated. A single-bevel blade, typical of traditional Japanese knives like a yanagiba or deba, features a grind on only one side, resulting in an exceptionally thin, sharp edge on the opposing side. This design is unparalleled for precision slicing but makes the blade highly sensitive to lateral pressure.
When a single-bevel blade is inserted into a knife block with ill-fitting slots, several issues can arise. If the slot is too tight or has rough interior surfaces, the delicate, exposed side of the single bevel can be easily scratched or, worse, the fine edge can be deformed or chipped. The flat side of the blade, which is typically unground, also needs adequate clearance to prevent friction and surface damage. The ideal slot for a single-bevel knife should be slightly wider and often features a more open entry point to allow the blade to slide in smoothly without any lateral resistance that could compromise the delicate edge.
Double-bevel blades, such as a gyuto or santoku, present a different set of challenges. While they are more forgiving than single-bevel knives due to their symmetrical grind, their blades are often much thinner than Western counterparts, and their edge angles are more acute. Standard knife block slots, designed for thick Western blades, can exert undue pressure on the sides of a thin Japanese double-bevel blade, leading to friction that can dull the edge over time. Moreover, if the slot is too wide, the knife can wobble excessively, increasing the risk of the edge contacting the slot walls upon insertion or removal, leading to dulling or micro-chips.
The best knife block for Japanese knives will therefore offer a thoughtful combination of slot designs. Some premium blocks might even feature dedicated wider slots for single-bevel knives and slightly narrower, yet still smooth, slots for double-bevel blades. Universal slot systems, employing flexible rods or bamboo skewers, inherently address these issues by conforming to the unique profile of each blade, regardless of its bevel. Understanding these nuances in bevel behavior is crucial for selecting a knife block that truly offers superior protection and ensures the lasting sharpness of your prized Japanese cutlery.
One of the most critical aspects of preserving the exquisite edge and finish of Japanese steel is ensuring adequate blade clearance and minimizing friction within the knife block. Japanese knives are often made from very hard, high-carbon steel, which allows for exceptional sharpness and edge retention. However, this hardness can also make the steel more brittle and susceptible to chipping if subjected to lateral forces or impacts. Friction, though seemingly minor, can cumulatively cause significant damage.
Insufficient blade clearance within a block’s slots means that as a knife is inserted or removed, its blade rubs against the internal surfaces of the slot. If these surfaces are rough, unlined, or made of a material harder than the blade’s steel, this friction will inevitably lead to scratches on the blade’s beautiful finish. For knives with polished mirror finishes or intricate patterns like damascus, these scratches are not just unsightly; they can compromise the aesthetic integrity of the knife. More importantly, consistent friction can dull the micro-edge of the blade, forcing more frequent sharpening and accelerating the wear on the valuable steel.
The best knife block for Japanese knives addresses these issues through intelligent design. Firstly, the slots themselves are typically wider than those found in generic blocks, providing ample space for the blade to slide in without binding. Secondly, and perhaps more importantly, the interior of these slots is often lined with soft, non-abrasive materials. Examples include bamboo fibers, rubberized inserts, or flexible plastic rods that gently cushion the blade rather than abrade it. These materials conform to the blade’s shape, ensuring minimal contact points and reducing friction to an absolute minimum.
Furthermore, some blocks incorporate a design where the knife rests on its spine rather than its edge, or where the slots are angled to allow the blade to enter and exit without touching the bottom or sides of the slot. This prevents impact damage to the delicate tip and heel. Mitigating friction and ensuring proper clearance are not just about aesthetics; they are fundamental to preserving the razor-sharp edge and the structural integrity of Japanese knives. By understanding and prioritizing these mechanical considerations, knife owners can ensure their blades remain in pristine condition, ready for years of unparalleled performance.
While much attention is often given to the delicate edge of a Japanese knife, the tip and heel are equally vulnerable points that demand precise protection. A poor fit within a knife block can inflict significant and often irreparable damage to these crucial areas, compromising both the knife’s functionality and its aesthetic appeal. The slender, pointed tips of many Japanese knives, such as a gyuto or petty knife, are designed for intricate tasks and piercing. They are incredibly thin and can bend, chip, or even snap off if they repeatedly strike the bottom of a block’s slot or are subjected to lateral pressure.
Similarly, the heel of a Japanese knife, the area closest to the handle, is often a high-stress point, especially during chopping motions. If a knife block’s slot is too short or designed improperly, the heel can be left exposed or forced into an awkward position, leading to chipping or dulling in that specific area. This can make a knife uncomfortable or inefficient to use for certain tasks. Moreover, the tang of the knife, which extends into the handle, can also be affected by poor fit, potentially loosening the handle over time.
The best knife block for Japanese knives explicitly accounts for the protection of the tip and heel. This is often achieved through several design considerations. Firstly, the depth of the slots is critical. Slots must be sufficiently deep to fully accommodate the longest blade in your collection, ensuring that the tip does not bottom out or strike the base of the block. Secondly, the internal base of the slot should be soft and forgiving, often lined with felt, cork, or rubber, to cushion any accidental contact rather than allowing a hard impact. This soft landing zone prevents the tip from absorbing direct shock.
Furthermore, the angle at which the knife rests in the block is important. Many superior blocks are designed with a gentle incline, allowing knives to slide in easily and rest securely without the tip pressing against the back or bottom of the slot. For blocks with horizontal slots, ensuring ample clearance at both ends is vital. Paying meticulous attention to how the tip and heel interact with the knife block’s design is not merely a detail; it’s a fundamental aspect of comprehensive knife care that ensures your Japanese blades remain whole, sharp, and perfectly functional for a lifetime.
While the traditional upright wooden knife block has been a kitchen staple for decades, the evolving landscape of culinary tools, particularly the rise of specialized Japanese cutlery, has spurred innovation in knife storage solutions. Modern knife block formats go beyond mere aesthetics, incorporating new materials, designs, and technologies to offer superior protection, greater versatility, and enhanced spatial efficiency. These contemporary options often represent the forefront in selecting the best knife block for Japanese knives, moving beyond classic wood to embrace designs that better suit the unique needs of delicate, high-performance blades. They address challenges such as diverse blade profiles, rust prevention for high-carbon steel, and optimizing kitchen counter space.
One notable innovation is the universal slot system, which replaces fixed-size slots with flexible inserts that adapt to any blade shape. Magnetic blocks, both freestanding and wall-mounted, offer a sleek, hygienic, and highly visible storage solution that eliminates friction altogether. In-drawer organizers and compact designs cater to kitchens where counter space is at a premium, providing discreet yet protective storage. These modern formats reflect a deeper understanding of what Japanese knives require: a balance of secure containment, gentle contact, and environmental control.
The shift towards these innovative designs recognizes that the static, fixed-slot model of the past is often inadequate for a diverse and evolving collection of Japanese blades. Whether it’s the unique profile of a kiritsuke or the substantial height of an usuba, modern blocks offer adaptable solutions. They prioritize accessibility, hygiene, and most importantly, the long-term preservation of the unparalleled sharpness and beauty that define Japanese cutlery. Embracing these contemporary options is a forward-thinking step for any serious home cook or professional chef looking to optimize their knife care regimen and present their tools with pride.
The universal slot system represents a significant leap forward in knife block design, offering unparalleled flexibility and protection for a diverse collection of Japanese knives. Unlike traditional blocks with pre-defined, rigid slots, universal blocks feature a dense array of flexible rods or bamboo skewers packed tightly within an outer shell. This innovative design allows knives of virtually any shape, size, and blade profile to be inserted anywhere into the block, as the rods simply shift to accommodate the unique contours of each blade. This adaptability makes it an exceptionally strong contender for the best knife block for Japanese knives, particularly for enthusiasts with varied collections.
One of the primary benefits of this system is its ability to protect delicate edges. As a knife is inserted, the flexible rods gently part and conform to the blade’s shape, providing a soft, non-abrasive contact surface. This eliminates the friction and potential for scratching or dulling that can occur when forcing a thin, sharp Japanese blade into a fixed, tight slot. The absence of rigid partitions also means there’s no risk of the blade tip striking a hard surface at the bottom of a slot, a common cause of damage for slender Japanese tips.
Furthermore, the universal system is ideal for collections that include both single-bevel and double-bevel knives, as well as those with unusual shapes like a honesuki or a nakiri. Each knife finds its perfect fit, regardless of its unique geometry. This flexibility future-proofs your storage solution, as you can add new knives to your collection without worrying about whether they will fit into existing slots. It also offers optimal space utilization, as you’re not restricted by specific slot sizes and can arrange knives more efficiently.
Another advantage is hygiene. Many universal blocks allow the entire rod insert to be removed and cleaned, either by hand washing or, in some cases, in a dishwasher. This prevents the buildup of food particles or moisture that can become trapped in traditional fixed slots, which is particularly beneficial for preventing rust on high-carbon Japanese steel. While some may find the aesthetic less traditional, the practical benefits of the universal slot system in terms of protection, versatility, and hygiene make it an incredibly effective and modern choice for safeguarding valuable Japanese cutlery.
Magnetic knife blocks, whether freestanding or wall-mounted, offer a sleek, modern, and highly effective storage solution with particular unseen benefits for high-carbon Japanese steel knives. Unlike slotted blocks, magnetic options hold knives externally by their blade, eliminating all forms of friction and potential for edge or surface damage caused by insertion and removal. This makes them a strong contender for the best knife block for Japanese knives, especially given the material’s unique properties.
The primary benefit of magnetic storage for high-carbon steel lies in its superior air circulation. High-carbon steel, while achieving incredible sharpness, is inherently more reactive and prone to rust and unwanted patina development if exposed to moisture or humid environments. Traditional slotted blocks can trap moisture within their confined spaces, creating a microclimate conducive to corrosion. Magnetic blocks, by contrast, leave the entire blade exposed to open air. This excellent ventilation allows any residual moisture on the blade after washing to evaporate quickly and completely, significantly reducing the risk of rust formation. This is a critical advantage for preserving the pristine condition of delicate carbon steel. For more details on maintaining blade integrity, refer to our guide on Japanese knife care.
Another unseen benefit is the complete elimination of blade-to-block contact friction. With slotted blocks, even those with soft linings, there’s always a minimal amount of rubbing when a knife is inserted or removed. Over time, this cumulative friction can microscopically dull the edge or scratch the blade’s surface, particularly on highly polished or damascus finishes. Magnetic blocks bypass this issue entirely. The knife simply adheres to the strong magnetic surface, with no physical contact points that could cause abrasion. This preserves the razor-sharp edge and the aesthetic beauty of the blade, requiring less frequent sharpening and maintaining the knife’s original appearance.
Furthermore, magnetic blocks offer excellent visibility and accessibility. You can see your entire collection at a glance, making selection quick and easy. They are also highly hygienic, as there are no hidden slots to harbor crumbs or moisture. While care must be taken to place knives gently on the magnet to avoid chipping the edge (by placing the spine first), the overall benefits in terms of rust prevention, edge preservation, and hygiene make magnetic knife blocks an increasingly popular and highly effective choice for protecting and displaying valuable Japanese cutlery, particularly those made from sensitive high-carbon steel. Brands like Wüsthof and Shun offer excellent magnetic storage solutions.
For those with limited counter space or a preference for a minimalist kitchen aesthetic, in-drawer and compact knife block designs offer ingenious solutions without compromising on blade protection. These formats embody a philosophy of discreet yet highly effective storage, making them strong contenders for the best knife block for Japanese knives in urban apartments or streamlined culinary environments. They move the knives off the countertop, freeing up valuable real estate, while still ensuring they are safely housed and easily accessible.
In-drawer knife organizers typically consist of a wooden tray or insert with angled slots that hold knives horizontally within a kitchen drawer. This design is excellent for preserving blade edges, as knives rest securely on their spines, preventing any contact with other knives or the drawer’s interior. The horizontal orientation also means there’s no risk of knife tips hitting a hard surface. These organizers often feature soft, grooved slots that cradle the blade, further reducing friction and protecting delicate finishes. They come in various sizes and capacities, allowing users to choose a system that perfectly fits their drawer dimensions and knife collection size. The main advantage is the complete protection from accidental bumps and drops, as the knives are fully enclosed within the drawer when not in use. They also offer a clean, uncluttered look for the kitchen.
Compact knife blocks, on the other hand, are designed for counter placement but with a significantly smaller footprint than traditional large blocks. These often feature innovative designs like slim profiles, vertical magnetic strips, or smaller universal rod systems. Some compact blocks are designed to hold only a select few essential knives, ideal for a curated Japanese knife collection. They might feature a unique aesthetic, such as a sleek, modern stand or a minimalist wood design, allowing them to blend seamlessly into contemporary kitchen decor. Their smaller size makes them easy to tuck away or move as needed, providing flexibility in kitchen organization.
Both in-drawer and compact designs prioritize space optimization without sacrificing the critical protective qualities necessary for Japanese knives. They offer secure, non-abrasive storage that keeps blades sharp and pristine while maintaining a tidy and efficient kitchen environment. For those who value a clutter-free counter or simply don’t have the room for a large traditional block, these modern, space-saving alternatives prove that premium knife care doesn’t require a large footprint. They are particularly suitable for preserving the unique qualities of different Japanese knife styles.
The choice of material for a knife block is not merely an aesthetic decision; it’s a critical scientific consideration that directly impacts the longevity, sharpness, and overall condition of your Japanese knives. Different materials interact with steel in unique ways, affecting everything from moisture control and bacterial growth to abrasion and chemical reactivity. Understanding the science behind material selection is paramount in choosing the best knife block for Japanese knives, ensuring that your investment in high-quality cutlery is protected for decades.
Traditional wood, while popular, must be carefully chosen for its density, porosity, and ability to breathe. Hardwoods like bamboo, acacia, or oak are generally preferred for their durability and natural antibacterial properties, but their finish and construction are crucial to prevent moisture trapping. Synthetic materials and hybrids offer advantages in terms of durability, hygiene, and design flexibility, but their blade-friendliness must be scrutinized. The ideal material will be non-abrasive, non-reactive with steel, and conducive to a dry, clean environment that inhibits rust and bacterial growth.
Beyond the primary construction material, the lining of the slots, if any, is equally important. Soft inserts made of rubber, felt, or even bamboo fibers act as a gentle buffer, preventing direct contact between the sharp edge and hard surfaces. This meticulous attention to material science ensures that every interaction between the knife and its storage unit is benign, preserving the delicate balance of sharpness, beauty, and hygiene. Ultimately, the right material selection is an integral part of a holistic approach to knife care, extending the life and performance of your cherished Japanese blades.
Wood, as a natural material, possesses inherent characteristics that make it both a classic and potentially problematic choice for knife blocks, particularly for high-carbon Japanese steel blades. Its ‘breath,’ or ability to absorb and release moisture, is a double-edged sword that requires careful consideration in design. For a wood block to be the best knife block for Japanese knives, especially those made of rust-prone carbon steel, effective ventilation and moisture control are paramount.
High-carbon steel, while achieving unparalleled sharpness and edge retention, is highly susceptible to oxidation and rust when exposed to moisture for prolonged periods. Traditional solid wood blocks, especially those with tightly packed, blind-ended slots, can inadvertently trap humidity. This creates a stagnant, moist micro-environment around the blades, which is an ideal breeding ground for rust. Even residual moisture left on a blade after washing can become problematic if it cannot evaporate quickly. Over time, this can lead to unsightly orange rust spots, pitting, and permanent damage to the blade’s surface, compromising both its performance and its value.
The “breath of wood” can be harnessed positively, however, through thoughtful design. Superior wooden knife blocks for Japanese knives will incorporate features that promote airflow. This can include:
Choosing dense, closed-grain hardwoods like bamboo, acacia, or walnut is also beneficial, as they tend to be less absorbent and more dimensionally stable than softer woods. When effectively engineered, a wooden knife block can offer a beautiful, natural, and protective home for Japanese knives, utilizing the very characteristics of wood to prevent the corrosive effects of moisture. It’s a delicate balance of aesthetics and scientific design, ensuring that the natural beauty of wood complements, rather than compromises, the integrity of high-carbon steel.
The advent of synthetic materials and hybrid designs in knife blocks introduces an interesting dynamic between durability and blade friendliness, a crucial consideration when seeking the best knife block for Japanese knives. While traditional wood offers aesthetic appeal, synthetic options like high-grade plastics, polymers, and composites often boast superior durability, resistance to moisture, and ease of cleaning. However, their interaction with the delicate edges of Japanese knives requires careful scrutiny.
Synthetic materials, such as polypropylene, ABS plastic, or even dense rubberized compounds, excel in terms of hygiene and moisture resistance. They are non-porous, meaning they won’t absorb water, food particles, or bacteria, making them easier to clean and sanitize. This is a significant advantage for preventing rust on high-carbon steel and maintaining overall kitchen hygiene. They are also generally more resistant to warping, cracking, or splintering than wood, offering long-term structural integrity and requiring less maintenance.
However, the potential trade-off lies in “blade friendliness.” If the synthetic material is too hard or abrasive, it can scratch the blade’s finish or, more critically, dull the exquisitely sharp edge of a Japanese knife upon repeated insertion and removal. Unlike wood, which can sometimes “give” slightly or has natural fibers that might be less harsh, a hard plastic can be unforgiving. Therefore, the key to successful synthetic or hybrid knife blocks lies in their design and specific material composition. Manufacturers often use softer, more flexible polymers for the internal lining of slots, or they design universal slot systems with flexible plastic or rubber rods that gently conform to the blade without causing abrasion.
Hybrid designs often combine the best of both worlds: a sturdy, aesthetically pleasing outer shell (perhaps wood, stainless steel, or a durable composite) with internal components made from blade-friendly synthetics. For example, a sleek stainless steel block might house a removable insert filled with flexible polypropylene rods. This combination leverages the durability and modern appeal of the outer material while ensuring the delicate blade is cradled by a soft, non-abrasive interior. When evaluating synthetic and hybrid options, prioritize those that clearly articulate their blade-friendly features, ensuring that the material chosen for direct blade contact is designed to protect, not harm, the integrity of your Japanese cutlery. They offer a practical, low-maintenance alternative that can be highly effective for blade preservation.
The intertwined aspects of aesthetics and hygiene are paramount in selecting a quality knife block, especially for Japanese knives where both performance and pristine condition are valued. A beautiful knife block enhances kitchen decor, but if it’s not designed for easy cleaning, it can quickly become a breeding ground for bacteria and a threat to your blades. The best knife block for Japanese knives will strike an optimal balance, ensuring ease of maintenance alongside visual appeal.
From an aesthetic perspective, the knife block should complement your kitchen’s style and your knife collection. Materials like fine wood (walnut, maple, bamboo), sleek stainless steel, or modern composites can add a touch of elegance. The design, whether a classic upright block, a minimalist magnetic strip, or a discreet in-drawer organizer, also contributes to the overall visual harmony. A well-chosen block acts as a display for your valuable Japanese cutlery, showcasing their craftsmanship. However, this aesthetic appeal must be sustainable; a block that quickly becomes dirty or stained will detract from its beauty.
Hygiene is where design truly shines or fails. Traditional knife blocks with fixed, unlined slots can be notoriously difficult to clean. Food particles, moisture, and even dust can accumulate deep within the slots, creating an unsanitary environment. This trapped debris can lead to bacterial growth, odors, and, crucially for high-carbon Japanese knives, increased risk of rust. Bacteria transfer from uncleaned slots to clean blades can also be a food safety concern.
Quality knife blocks address these hygiene challenges in several ways:
Ultimately, a truly quality knife block offers not just a protective home for your knives but also a hygienic one. Prioritizing designs that are easy to disassemble, wipe down, or feature inherently sanitary materials ensures that your knives remain clean, your kitchen safe, and your block visually appealing for years to come. Cleanliness is an integral part of Japanese knife storage best practices.
For a professional chef or a serious home cook, the criteria for the best knife block for Japanese knives extend beyond basic protection. It involves a holistic consideration of how the block integrates into the demanding environment of a kitchen, prioritizing stability, capacity for a growing collection, and ergonomic accessibility. A professional’s eye evaluates a knife block not just as a static storage unit, but as an active component of their workflow, understanding that efficiency and safety are paramount alongside blade preservation.
Professionals understand that every second counts and every tool must be readily available and securely stored. This means evaluating the block’s footprint, its weight distribution, and how easily knives can be retrieved and returned with one hand. They consider the future, anticipating the expansion of their collection and needing a block that can accommodate new additions without necessitating a complete overhaul of their storage system. Furthermore, in a busy kitchen where accidents can happen swiftly, stability is non-negotiable; a wobbling block is a hazard waiting to occur. This discerning perspective ensures that the chosen block is not just good, but truly exceptional in its ability to support high-level culinary work.
Ultimately, a professional’s assessment hinges on practicality and long-term utility. They look for features that enhance workflow, ensure safety, and safeguard their valuable Japanese tools, recognizing that an optimal storage solution is an investment in their craft. This level of scrutiny elevates the choice of a knife block from a simple purchase to a strategic decision that impacts daily operations and the longevity of their essential instruments.
In the dynamic and often fast-paced environment of a professional kitchen or a busy home cooking space, the stability and weight distribution of a knife block are not minor details; they are critical safety features. A wobbly or easily tipped knife block poses a significant accident risk, potentially leading to injuries and damage to valuable knives. When identifying the best knife block for Japanese knives, a professional’s eye immediately scrutinizes these elements.
A stable knife block is one that feels solid and grounded on the countertop. Its base should be wide enough to provide a strong foundation, preventing it from rocking or sliding during use. Rubberized feet or a non-slip base are essential features, ensuring the block stays firmly in place even on wet or slick surfaces. Imagine reaching for a knife quickly; a block that shifts or threatens to tip can easily cause a hand to slip, leading to cuts. For heavy-duty use or for blocks that hold a large number of substantial knives, a robust, anti-skid bottom is non-negotiable.
Weight distribution is equally important. An ideal knife block should have a low center of gravity. This means that the majority of its weight is concentrated towards the base. If a block is top-heavy, especially when fully loaded with knives, it becomes inherently unstable and prone to tipping. This risk is amplified if larger, heavier knives are placed in higher or outer slots, creating an imbalance. A well-designed block will account for this, distributing its mass (and the anticipated mass of the knives) in a way that maximizes stability. Some blocks achieve this through a solid, weighted base, while others utilize intelligent design that angles knives to keep their center of gravity low and central.
The consequence of poor stability can range from minor inconvenience to serious injury. A falling knife can land point-down, damaging the blade or, worse, causing deep lacerations. For delicate Japanese knives, the impact of a fall can chip the razor-thin edge, bend the tip, or even shatter a handle. Therefore, prioritizing a knife block with exceptional stability and thoughtful weight distribution is not just about convenience; it is a fundamental aspect of kitchen safety and long-term knife preservation, reflecting the practical wisdom of a seasoned culinary expert. Brands like Global and Victorinox often prioritize stability in their designs.
For any serious chef or an enthusiastic home cook, a knife collection is rarely static; it tends to grow and evolve over time. When selecting the best knife block for Japanese knives, considering capacity and future-proofing your storage solution is a hallmark of a professional approach. An ideal block doesn’t just meet current needs but anticipates future acquisitions, preventing the need for a complete storage overhaul down the line.
Capacity is not merely about the number of slots but also the variety of slot sizes. A typical Japanese knife collection includes a diverse range of blade profiles and lengths, from a compact petty knife to a long, slender yanagiba, or a tall, rectangular nakiri. A well-designed block should offer a sensible assortment of slot sizes, ensuring that all your essential knives, and perhaps a few specialty ones, have a proper home. Overly uniform slot sizes can be restrictive, leaving certain knives awkwardly stored or unprotected.
Future-proofing takes this a step further. It means choosing a block that has a few extra slots beyond your immediate needs, or one that employs a versatile system like universal rods or magnetic surfaces that can accommodate new additions of varying shapes and sizes. Imagine investing in a beautiful, but fixed-slot, block only to acquire a unique single-bevel knife a year later that simply doesn’t fit. This leads to either improper storage for the new knife or the costly and inconvenient purchase of an entirely new block.
A professional often considers:
By thinking ahead about collection growth, you ensure that your chosen knife block remains a functional and protective asset for years to come. It’s a strategic investment that supports your culinary journey, allowing your collection to flourish without compromise to safety or organization. This foresight is a key indicator of a truly discerning approach to kitchen equipment.
For a professional chef, a knife block isn’t just a piece of equipment; it’s an extension of their workstation, and its ergonomics and accessibility are crucial for seamless integration into their workflow. The best knife block for Japanese knives will facilitate rapid, intuitive access to the right tool, enhancing efficiency and safety during demanding culinary tasks. A block that is awkward to use, or that requires a conscious effort to retrieve or return a knife, disrupts the flow and can even increase the risk of accidents.
Ergonomics in knife block design refers to how comfortably and naturally a user interacts with it. This includes:
Accessibility also considers the block’s footprint and placement relative to the primary work area. It should be compact enough not to hog valuable counter space but large enough to accommodate the necessary knives. Its height should be comfortable for the user to reach without strain. A well-designed block minimizes wasted motion and thought, allowing the chef to remain focused on the task at hand. It contributes to a fluid, uninterrupted culinary process, demonstrating that the best tools are those that blend seamlessly into the user’s movements and habits, making it an indispensable part of kitchen organization for chefs.
For the discerning collector or professional chef who has amassed an advanced collection of Japanese knives, generic storage solutions simply won’t suffice. Expert perspectives emphasize the need for specialized storage that addresses the unique characteristics of rare and highly specific blades. This goes beyond the general protection offered by a good all-around block; it delves into the nuanced requirements of single-bevel knives, the particular challenges of high-carbon steel, and the consideration of alternative, often custom, storage methods for truly valued pieces. This level of specialization is what defines the best knife block for Japanese knives when the collection moves into advanced territory.
Understanding the specific needs of a yanagiba versus a gyuto, or the demands of Aogami Super steel versus VG-10, informs a more tailored storage strategy. Experts recognize that the investment in these exquisite tools warrants an equally meticulous approach to their preservation. This includes not only preventing physical damage but also mitigating environmental factors that can lead to corrosion or dulling. The goal is to ensure that each knife retains its peak performance and aesthetic integrity for generations.
These specialized considerations reflect a deep appreciation for the artistry and engineering inherent in Japanese cutlery. It’s about cultivating a legacy of knife care that matches the legacy of craftsmanship embodied in the blades themselves. For enthusiasts and professionals alike, embracing these expert perspectives ensures that their advanced collections are not just stored, but truly cherished and preserved as the functional works of art they are.
Single-bevel Japanese blades, such as the slender yanagiba for slicing sashimi, the robust deba for filleting fish, and the versatile usuba for precision vegetable cuts, represent the pinnacle of traditional Japanese knife craftsmanship. Their unique asymmetrical grind and razor-sharp, exposed edges demand highly specific storage solutions that differ from those suitable for double-bevel knives. When considering the best knife block for Japanese knives, the particular needs of these specialized single-bevel tools must be given paramount importance.
The primary concern for single-bevel blades is protecting their extremely delicate and acute cutting edge. Because the bevel is on one side, leaving the other side flat, any lateral pressure or friction against the exposed edge can easily cause chipping, rolling, or dulling. Standard knife block slots, which might be too narrow or have rough internal surfaces, are especially hazardous. Forcing a single-bevel blade into such a slot can quickly degrade its fine edge. The flat side of the blade also needs to be protected from scratches, as these can compromise the blade’s aesthetic and potentially lead to corrosion.
Specific needs for these blades include:
Investing in a storage solution specifically tailored to single-bevel blades is not just an option, but a necessity, for preserving the integrity and unparalleled performance of these highly specialized and often expensive culinary instruments. It’s a testament to understanding the nuances of single-bevel knife care.
The allure of high-carbon Japanese steel lies in its ability to achieve incredible sharpness and maintain an edge for extended periods. However, this superior performance comes with a “conundrum”: high-carbon steel is inherently reactive and highly susceptible to rust and patina. Effective storage, therefore, is not just about physical protection but also about environmental control, making it a pivotal factor in selecting the best knife block for Japanese knives made of this material.
Patina, a blue-grey or iridescent discoloration that forms on the blade surface over time, is a natural and desirable protective layer that many carbon steel enthusiasts appreciate. It’s a sign of use and proper care. However, unwanted or splotchy patina, and more critically, red rust, can form rapidly if the blade is exposed to moisture or acidic residues without proper drying. Storage solutions that trap moisture or limit airflow exacerbate this risk.
The key to preventing rust and managing patina on high-carbon steel in storage lies in ensuring the blade remains as dry as possible. Traditional knife blocks, especially those that are closed at the bottom or lack sufficient ventilation, can create a humid microclimate within their slots. Even if a knife is thoroughly dried after washing, residual moisture from the air or condensation can collect, accelerating corrosion. This is where the “high-carbon conundrum” becomes apparent: the very material that offers superior cutting performance also demands the most meticulous environmental consideration in storage.
Ideal storage solutions for high-carbon Japanese knives address this by:
For high-carbon Japanese knives, the knife block should act as a guardian against the elements. Prioritizing designs that promote dryness and airflow is not just a recommendation; it’s a necessity for preserving the integrity and beauty of these exceptional blades. Mastering this aspect of care ensures that your carbon steel knives develop a beautiful, protective patina, not destructive rust. F. Dick and Misono are known for their high-carbon steel knives that benefit from such careful storage.
While a quality knife block is indispensable for daily-use Japanese knives, advanced collectors or professionals with rare and exceptionally valued pieces often look “beyond the block” to complementary storage solutions. These methods offer enhanced protection, specialized conditions, or a more curated presentation for knives that are either too delicate, too valuable, or too infrequently used for a standard block. This holistic approach to storage recognizes that the best knife block for Japanese knives is part of a broader ecosystem of care, especially for heirloom-quality pieces.
One common complementary solution is the traditional saya, a wooden sheath specifically fitted to a single knife blade. Sayas are typically made from magnolia wood, which is soft enough not to scratch the blade and naturally resistant to moisture. They offer superior protection against impact, scratches, and, crucially, against moisture accumulation due to the wood’s breathability. A knife stored in a saya can then be safely placed in a drawer, a knife roll, or even displayed on a shelf without fear of damage or contact with other objects. Many high-end Japanese knives are sold with a matching saya, emphasizing their importance. For a truly valued blade, a custom-made saya offers the ultimate in tailored protection.
Knife rolls or cases are another popular alternative, particularly for chefs who transport their knives or for collectors who want to keep a set together. While not typically suitable for everyday kitchen counter display, they offer excellent portability and protection. High-quality knife rolls feature individual pockets made of canvas, leather, or synthetic materials, ensuring each blade is separated and cushioned. This prevents knives from bumping against each other, which is a common source of damage. Rolls are also excellent for preventing dust and providing a more enclosed, stable environment for long-term storage of less-used specialty knives.
For truly rare or showpiece knives, custom display cases or individual stands might be employed. These are often designed to showcase the knife’s beauty while protecting it from environmental factors like dust or excessive humidity. Some collectors use humidity-controlled cabinets for very sensitive high-carbon steel pieces, providing an optimal microclimate. This “beyond the block” mentality underscores that for the most treasured Japanese knives, a multi-faceted approach to storage, tailored to each knife’s specific needs, ensures their enduring legacy and pristine condition. Tojiro and Korin offer various storage accessories complementing their knives.
While knife blocks remain a popular and effective storage method, the pursuit of the best knife block for Japanese knives often leads to exploring alternative solutions. These alternatives cater to different kitchen layouts, aesthetic preferences, and specific blade protection needs, sometimes offering advantages that traditional blocks cannot. From magnetic strips that showcase blades to portable knife rolls, understanding the efficacy of these diverse options is crucial for a comprehensive knife care strategy, especially given the unique demands of Japanese cutlery. Each alternative presents its own set of benefits and considerations, and the ideal choice often depends on individual circumstances and the specific types of Japanese knives being stored.
The conversation “beyond the block” extends to solutions that prioritize visibility, portability, or maximum spatial efficiency. Magnetic knife strips, for instance, offer unparalleled air circulation and aesthetic display, while in-drawer trays provide discreet, secure storage. Knife rolls and cases are indispensable for transport and professional settings. For the ultimate in bespoke protection, custom solutions provide tailored care for the most unique or valuable blades. Evaluating these alternatives alongside traditional blocks allows knife owners to make an informed decision, selecting the storage method that best aligns with their kitchen environment, usage patterns, and commitment to preserving their Japanese knives in pristine condition. This exploration ensures that no stone is left unturned in the quest for optimal blade preservation.
The magnetic knife strip, a seemingly minimalist and visually appealing storage solution, presents itself as a double-edged sword when it comes to Japanese knives. While offering significant advantages, it also carries potential risks that must be carefully managed to ensure it remains part of the best knife block for Japanese knives discussion. Its efficacy hinges entirely on proper usage and a keen understanding of its interaction with delicate blades.
On one hand, the benefits of a magnetic strip are compelling. It offers unparalleled air circulation, leaving the entire blade exposed to the open air. This is a critical advantage for high-carbon Japanese steel, which is prone to rust if moisture is trapped. Rapid evaporation significantly reduces this risk. Furthermore, magnetic strips completely eliminate friction contact points associated with slotted blocks, preventing scratches on the blade’s surface and dulling of the edge from repeated insertion and removal. They also provide excellent visibility, allowing you to quickly identify and select the desired knife, streamlining workflow. Aesthetically, a well-curated magnetic strip can beautifully display a collection of Japanese knives as culinary art.
However, the “double edge” refers to the potential for damage if not used correctly. The primary risk comes from improper placement and removal. If a knife is carelessly slapped onto the magnetic strip or dragged across it, the razor-sharp edge can impact the hard magnetic surface or the wall behind it, leading to chipping, dulling, or even bending of the delicate tip. This is particularly true for single-bevel knives or those with very acute edge angles. The strong magnet can also cause the knife to snap onto the strip with force, leading to impacts. For comprehensive information on different knife types, visit our types of Japanese knives page.
To mitigate these risks and harness the benefits, meticulous technique is required:
When used with care and proper technique, a magnetic knife strip can indeed be an excellent and highly hygienic storage solution for Japanese knives, offering superior ventilation and preventing contact-related damage. Its success, however, rests squarely on the user’s diligence and understanding of its specific interaction with the knives.
Beyond stationary blocks, saya and knife rolls emerge as indispensable alternative storage solutions, offering portable protection particularly valuable for professional chefs, culinary students, or home cooks who transport their knives. Their efficacy in safeguarding Japanese blades, especially during transit, makes them crucial complements to the best knife block for Japanese knives, fulfilling needs that a countertop block cannot.
A **saya** is a traditional wooden sheath, custom-fitted for individual Japanese knife blades. Typically crafted from magnolia wood, sayas are praised for being soft enough not to scratch the delicate blade surface or edge, yet durable enough to withstand impacts. The wood’s natural breathability also helps regulate moisture, preventing rust on high-carbon steel blades. When a knife is encased in a saya, it is fully protected from accidental bumps, nicks, and exposure to other kitchen tools that could cause damage. Sayas are ideal for:
**Knife rolls** or cases are designed for the safe and organized transport of multiple knives. Made from durable materials like canvas, leather, or synthetic fabrics, they feature individual pockets or sleeves for each knife, often with securing flaps or straps. This compartmentalization ensures that blades do not touch each other, eliminating the risk of friction or impact damage. Knife rolls are particularly beneficial for:
While sayas and knife rolls are not typically used for daily counter display in the same way a knife block is, their role in providing secure, portable, and individual blade protection is invaluable. For anyone with a serious Japanese knife collection, especially those used in professional contexts or frequently transported, these alternatives are not just convenient; they are essential components of a robust knife care regimen, ensuring that delicate blades arrive at their destination as sharp and pristine as when they left.
For the truly discerning collector or the owner of a bespoke, high-value Japanese knife collection, standard storage options, even the most premium ones, may not fully meet their unique needs. This is where custom solutions become the ultimate expression of the best knife block for Japanese knives. Tailored storage offers an unparalleled level of protection, presentation, and personalization, ensuring that each exquisite blade receives care that is as unique as its craftsmanship.
Custom solutions can take many forms:
The motivation behind custom solutions is multifaceted. Firstly, it’s about absolute protection. When a knife is an heirloom or a significant investment, off-the-shelf options may not offer the precise fit or specialized environmental control required. Secondly, it’s about presentation and appreciation. A custom solution transforms storage into a display, allowing the collector to admire their knives even when not in use. Thirdly, it’s about personalization; designing a storage unit that reflects the collector’s taste and the unique character of their collection. While more expensive, these tailored approaches provide peace of mind and enhance the enjoyment and longevity of truly exceptional Japanese cutlery. Companies like Japanese Knife Imports and Chef Knives To Go often collaborate on custom solutions for their customers.
The journey of acquiring, using, and caring for Japanese cutlery is far more than a mere culinary endeavor; it is an immersion into an ancient art form, a discipline of precision, and a commitment to quality. Preserving this art, and by extension, cultivating a legacy, hinges critically on how these exceptional tools are stored. The choice of the best knife block for Japanese knives becomes a foundational element in this preservation, ensuring that the unmatched sharpness, delicate aesthetics, and historical significance of each blade endure for generations. It represents an understanding that true appreciation goes beyond mere ownership to encompass diligent stewardship.
Japanese knives are not mass-produced commodities; they are often the result of painstaking hand-forging, meticulous grinding, and centuries of inherited knowledge. Each blade tells a story of the craftsman, the materials, and the purpose it was designed to serve. To allow such instruments to dull prematurely, rust, or become damaged due to improper storage is to diminish their legacy. A well-chosen knife block, therefore, acts as a sanctuary, safeguarding the blade’s integrity against the rigors of the kitchen and the passage of time. It is an act of respect for the artisan’s labor and a testament to the owner’s discernment.
Moreover, properly stored knives retain their value, both monetary and sentimental. An heirloom-quality Japanese knife, when meticulously cared for, can be passed down through families, continuing its story and serving future generations. This continuity of use and appreciation is a direct result of consistent, thoughtful care, beginning with the fundamental decision of how it is housed when not in hand. Cultivating a legacy of Japanese cutlery means investing in the tools that protect them, ensuring their performance, beauty, and history remain vibrant for years to come. It is a testament to the enduring appeal of quality craftsmanship and the joy of preserving culinary excellence.
The ultimate knife block investment, particularly for valuable Japanese knives, represents a masterful synthesis of form and function. It is not merely an object that holds knives, but a meticulously designed system that simultaneously protects delicate blades, enhances kitchen aesthetics, and streamlines workflow. Identifying the best knife block for Japanese knives means recognizing this intricate balance, understanding that neither beauty nor utility should be compromised. Such an investment is a testament to an appreciation for precision tools and a commitment to their long-term preservation.
Functionality is the cornerstone. This includes impeccable blade protection through smooth, non-abrasive slots (or friction-free magnetic surfaces), optimal ventilation to prevent rust, and robust stability to prevent accidents. It encompasses thoughtful design that accommodates diverse blade geometries and allows for easy, safe retrieval and return of knives. A functional block is one that performs its primary task flawlessly, ensuring that the razor-sharp edge of a Japanese knife remains pristine, its finish unblemished, and its structural integrity uncompromised through countless uses.
However, form elevates a functional block to an ultimate investment. This refers to the aesthetic appeal, the quality of materials, and how seamlessly it integrates into the kitchen environment. A beautifully crafted wooden block, a sleek stainless steel magnetic strip, or a discreet yet organized in-drawer system contributes to the overall ambiance of the culinary space. The tactile experience, the visual harmony, and the pride of displaying a well-organized collection of exquisite knives are all part of its form. An ultimate block delights the senses while performing its duties with quiet efficiency. It embodies elegance and purpose.
When form and function are seamlessly synthesized, the knife block transcends its utilitarian purpose. It becomes an essential tool that not only protects but also celebrates the art of Japanese cutlery. Such an investment ensures that your prized knives are always ready for peak performance, are beautifully presented, and are cared for in a manner befitting their exceptional quality. It is a decision that impacts daily cooking pleasure and safeguards the legacy of your culinary tools for years to come.
Choosing the best knife block for Japanese knives is not the destination but rather a significant milestone in the ongoing journey of knife care and appreciation. It signifies a deeper understanding of these extraordinary tools and a commitment to their longevity and performance. This journey extends far beyond the initial purchase, encompassing regular maintenance, proper usage techniques, and a continuous learning process that deepens one’s connection to the art of Japanese cutlery.
Knife care is an active practice. It involves meticulous cleaning after every use, immediate drying, and appropriate storage to prevent rust and edge degradation. It includes regular sharpening and honing, learning to maintain that exquisite edge that defines Japanese blades. It’s about understanding the nuances of different steel types, blade geometries, and handle materials, and adapting one’s care routine accordingly. This continuous engagement with your knives transforms their use from a mere task into a mindful ritual, enhancing both your culinary skills and your appreciation for craftsmanship.
Appreciation, in this context, goes beyond simply admiring the beauty of a knife. It involves respecting the centuries of tradition and innovation that go into its making. It’s about recognizing the skill of the blacksmith, the precision of the sharpener, and the thought that goes into every design detail. When you use a well-cared-for Japanese knife, you experience the pinnacle of cutting performance, a testament to this profound appreciation. This ongoing journey fosters a sense of stewardship, transforming knife ownership into a legacy of culinary excellence.
The knife block, therefore, serves as a central hub in this journey. It’s where knives rest, are protected, and are always ready for their next task. It’s a reminder of the investment made and the care required. By prioritizing the right storage, you empower yourself to fully engage with the art of Japanese cooking, knowing that your tools are in their optimal state, poised to perform beautifully for years, even generations. It’s a testament to the enduring relationship between chef, knife, and the pursuit of culinary perfection.
Explore more insights and deepen your knowledge of Japanese knives and their care at https://japaneseknivesworld.com/. Here are some complementary articles you might find useful:
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