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Understanding the Versatile Japanese Utility Knife
As you may know, some Japanese knives are designed to perform one function very well. Take for example a deba for butchering fish or a honesuki...
Boning Knife vs Fillet Knife: Key Differences and Use Cases
Not everyone has a limitless budget to purchase different knives for different functions. This article will address two key kitchen tasks, boning and filleting, both for...
How to Order a Left-Handed Knife
Traditional / Singled Edged Knives Traditional single-edged Japanese knives like yanajis, usubas and debas were previously only available for right-handed users. Historically in Japan, left-handedness...
Essential Kitchen Knives: What Knives Do You Really Need?
Many of us grew up with a knife block on the kitchen counter that contained up to 20 different knives, few of which had ever seen...
How To Test the Sharpness of a Knife
A knife can become hard to use once it loses its edge. As your knife becomes dull, you will notice your knife is not cutting...
Japanese Gyuto Knife: What It Is & How to Use It?
Gyuto are the Japanese equivalent of a typical European chef’s knife. They are the ideal multi-purpose knife and can be used for most tasks. Japanese...
Santoku vs. Chef Knife: Which Is Right for Your Kitchen?
A common question from customers, professional chefs and home cooks alike, when purchasing a first Japanese knife is “Which is better, a santoku or a chef...
Quality Japanese Knife Bags: What To Look For
Knife bags are an essential tool for chefs on the go as well as cooking enthusiasts that have the need to travel with knives. A...
How to Avoid a Dull Knife: Key Practices for Japanese Knife Care
Japanese blades are typically thinner and made from harder carbon and stainless steel compared to most European-made knives. These characteristics of Japanese cutlery can...