articles
Why are Japanese Knife Handles Made Out of Wood?
Almost daily, we hear a very good question from our customers: “Won’t wood knife handles break more easily?” or sometimes “Wood? Isn’t that hard to care for?” The reality is, the kitchen...
Why are Japanese Knife Handles Made Out of Wood?
Almost daily, we hear a very good question from our customers: “Won’t wood knife handles break more easily?” or sometimes “Wood? Isn’t that hard to care for?” The reality is, the kitchen...
How Can I Stop My Carbon Steel Knife From Rusting?
Lire la version française ici Carbon steel knives can be a beautiful pain in the ass sometimes. They are usually sharper than stainless knives, a dream to sharpen, and...
How Can I Stop My Carbon Steel Knife From Rusting?
Lire la version française ici Carbon steel knives can be a beautiful pain in the ass sometimes. They are usually sharper than stainless knives, a dream to sharpen, and...
How to Use a Nakiri - Knife Skills 101
The Mighty Nakiri! A rectangular blade with no tip and a flat edge. The master of vegetation. The reaper of herbs. The bane of green leeks... How grand and intoxicating! Every...
How to Use a Nakiri - Knife Skills 101
The Mighty Nakiri! A rectangular blade with no tip and a flat edge. The master of vegetation. The reaper of herbs. The bane of green leeks... How grand and intoxicating! Every...
Chan Chi Kee (CCK): Sweet Chinese Cleavers from...
In China, as well as Chinese homes and restaurants worldwide, kitchen knives are typically large and rectangular. Chinese “cleavers” range from ultra-thin slicers to thick bone choppers and are surprisingly...
Chan Chi Kee (CCK): Sweet Chinese Cleavers from...
In China, as well as Chinese homes and restaurants worldwide, kitchen knives are typically large and rectangular. Chinese “cleavers” range from ultra-thin slicers to thick bone choppers and are surprisingly...
The Ultimate Blade for Chefs: Mikuri Knives
My knife journey started when I began cooking professionally. I’ve travelled through countless kitchens and countries, and I have firmly landed in Japanese knife territory. Here, I found exceptional performance,...
The Ultimate Blade for Chefs: Mikuri Knives
My knife journey started when I began cooking professionally. I’ve travelled through countless kitchens and countries, and I have firmly landed in Japanese knife territory. Here, I found exceptional performance,...
What's a Petty Knife, and Why do I Need One?
If you asked me what’s the one knife every cook needs, I would say that a gyuto is the one knife to rule them all. I would then make a...
What's a Petty Knife, and Why do I Need One?
If you asked me what’s the one knife every cook needs, I would say that a gyuto is the one knife to rule them all. I would then make a...