The many different Japanese knife types are renowned for exceptional craftsmanship, precision and efficiency—making them indispensable tools for both professional chefs and home cooks. Many...

Cutting cooked meat might seem like a simple final step, but it has a surprisingly big impact on how your meal tastes and feels. The...

In this article we’ll talk about the honesuki, a Japanese boning knife, with a triangular blade and thick spine that is designed for butchering poultry....

An usuba is a single-edged vegetable knife essential to professional kitchens in Japan. Traditional Japanese cuisine featuring multi-course meals such as kaiseki and other high-end culinary...

There are a few options for safe storage of your kitchen knives. Learn about the best ways to store your kitchen knives online at Chubo Knives. 

A sujihiki is a Japanese slicing knife designed for precise cuts of meat (both cooked an raw) as well as raw fish for a number of...

Bunkas are a great all-purpose knife and are gaining popularity with professional chefs. Originally a knife for home cooks, bunkas are a cross between a...

Introduction: A cleaver is a type of kitchen knife characterized by its large, rectangular blade. It’s called a cleaver because it’s good at cleaving, or making...

Sushi is often seen as a skill reserved for seasoned chefs, but with the right tools, anyone can create fresh, beautiful sushi at home. The...