The wooden sheath or blade cover for Japanese knives is called a saya. These carved knife sheaths (sometimes called scabbards) for Japanese knives come from the...

Traditional meat cleavers used in butchery are rare from Japanese knife makers.  They do exist, but generally the factors that make Japanese knives great, hard steel,...

Carbon steel knives are loved by chefs due to their unique qualities, the most celebrated being their strength, ability to get sharp and ease of...

Introduction In this article we’ll discuss the brunoise cut.  In short, brunoise is a tiny uniform cube usually 3mm by 3mm square that can be...

For those of us enthusiastic about having good knives on hand at all times, it’s important to be informed about the ins and outs of...

Storing kitchen knives properly is important for a number of reasons. The utmost is for safety, but also the way you store knives can maximize...

One of the most Important things to know when starting to cook is how to hold a chef knife - The first thing most people...

What is a Boning Knife used for? A boning knife is a knife used to separate meat or muscle from bone and connective tissue. Boning...

You might have heard about how important it is to slice meat against the grain. This article will give you some of the science behind why...