Our trained chef and food writer recommends these santoku knives for dicing carrots, spatchcocking a chicken, and everything in between.
Japanese vegetable knives are some of the most useful kitchen tools a home chef can own. The variety of sizes and functions amongJapanese knife typesmakes adding necessary pieces to your existing cutlery set a simple task. Some brands bring centuries of experience to their knives to provide exemp...
After researching all best top Japanese knives brands, we found the 9 best Japanese knives that will last a lifetime from Miyabi, Shun, and more.
Since Japanese steel is harder, it will break before it bends, which is why some brands are prone to chipping. The hardness does help with edge retention; Japanese-style knives tend to need sharpening less often than the soft metal of Western-style knives. If you're not clumsy in the kit...
As you all know, Japanese knives have been used and developed by Japanese since ancient times. There are many types of Japanese knives, and the reason is closely related to Japanese food culture. The knives we sell are mainly made in Sakai city Osaka p
Top 3 Best Japanese Knife for Filleting Fish There are different types and qualities of fillet knives available in the market. Amongst them, the Japanese
If you are looking into investing in a knife, you should definitely consider Japanese chef knives, which are some of the finest cutlery that caters to chefs all over the world. Let’s look into the wonderful world of the Japanese chef knives.
Cladding and finishes found on Japanese kitchen knives, from left to right: 1. Damascus pattern of mild stainless steel which normally covers a harder center section of stainless alloy or carbon steel. 2. Hammered ortsuchimewhich can be applied over the top of stainless cladding or directly ...
Carbon steel, common in Japanese-style knives, contains more carbon and is harder than stainless steel, which means it can be sharpened to a finer edge and will hold that edge longer. But carbon steel is more brittle and can chip, and it's more prone to corrosion if you don't dry it...
Japanese admire their culture and makes something unique every day. So is the gyuto they make, which is the equivalent of a western chef’s knife having either a western (yo) or Japanese (wa) style handle. Its usually lighter than the western counterparts and a gyuto typically has a ...