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...

In a professional or home kitchen, your knife is more than just a tool—it’s an extension of your hand. Whether you're breaking down whole fish,...