Step into the world of Japanese cutlery, where your kitchen knife becomes a trusted partner, enhancing your culinary experience. This guide helps you navigate the overwhelming choices by considering factors like feel, balance, steel type, handle material, price, and style. Discover the essence of ancient Japan as you choose the perfect knife with its unique qualities, impeccable craftsmanship, and sharpness. Let your kitchen knife unlock the captivating realm of Japanese cuisine, elevating your skills to new heights.
Look for a unique gift for the chef in your life? We have gifts for all levels, from small kitchen accessories that you won't find at the local mall, to high quality sushi knives. We list out some extremely popular items such as our Japanese graters to our Damascus Nakiri knives.
Investing in high-quality knives is an important investment for all chefs. However, what’s even more important is performing proper maintenance to ensure your Japanese knives can serve you for the years to come. We share helpful tips on how to make your Japanese knives last longer.
The gyuto knife is the Japanese version of the traditional chef's knife. Known for its versatility, durability, and quality, this artisan knife has continued to grow in popularity. Find out all you should know about the gyuto knife in this informative blog from Hasu-Seizo.
Are you thinking about adding a Nakiri knife to your kitchen? This Japanese knife is known for its superior chopping and cutting capabilities. We explore its history and many uses to help you decide whether the Nakiri knife is right for you.
The Deba knife is a cornerstone in any Japanese kitchen. But what is it and what are you supposed to do with it? In this blog post we break down all about the key difference of the Deba and why it could be a great option for your kitchen.
Wondering what the differences are between a Japanese kitchen knife made out of Shirogami or Aogami 1 vs 2? We delve into the details to help you make the best decision possible. When looking at traditional Japanese cooking knives many of them are made out of these high carbon steel variants.
High carbon steel can be sharpened to a razor-sharp edge and maintain that edge for generally a very long time. However, the higher the carbon content the more brittle a knife becomes. Additionally, as the name suggest, stainless steel is much easier to maintain than high carbon steel. High carbon steel knives need to be wiped down right after use.
One of the largest differences between western style knives and traditional Japanese knives is the bevel. While western style knives are sharpened at an angle on both sides creating a V, Japanese knives are sharpened at an angle on only one side, more like a chisel レ.
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