About Knives

In the world of cutlery, the honesuki knife stands out as a blade of precision and purpose. Explicitly designed for deboning chicken, ducks, and other small birds, it provides unmatched control for chefs who value clean, efficient cuts. Though compact, its triangular blade and rigid spine give it impressive strength and maneuverability. It’s an essential […]

Japanese cooking is all about balance, harmony, and respect for ingredients. Flavors matter, but cutting also changes taste, texture, and appearance. This is where hocho sabaki (the art of knife handling) becomes essential. A sharp, well-maintained Japanese hocho knife makes cooking easier and allows ingredients to shine. In this second part of our series, we’ll […]

Basashi is one of Japan’s most surprising and distinctive regional foods. Known for its clean taste and smooth texture, this dish is especially popular in Kumamoto, Nagano, and parts of Tohoku.

Like many Japanese dishes with foreign roots, different cultures also influence some kitchen tools, and one of them is the chukabocho, also known as the Chinese cleaver.

The blade is considered the soul of a kitchen knife because it’s the key part that decides whether the knife is good or not. Let’s explore the popular types of knife steel to help you find the best kitchen knife for yourself!

Each knife is designed for a specific ingredient or purpose, making it truly specialized. If you’re interested in this topic, keep reading to learn more about four niche Japanese knives, including the sujihiki!

Gyoza is one of the most popular comfort foods across the country. It’s enjoyed at ramen shops, izakaya pubs, and family dinners alike. While it may resemble Chinese dumplings, the Japanese variety has a distinct flavor and style all its own.

A Japanese steakhouse is unlike anywhere else, mixing premium beef, precise cooking, and careful service into a special dining experience.

The kaiseki dinner is one of Japan’s most celebrated traditions, known for its elegance, balance, and connection to the seasons. Originating centuries ago, it grew into a refined multi-course meal that combines taste, presentation, and culture. Each dish highlights fresh, seasonal ingredients prepared with precision and artistry! Today, kaiseki is enjoyed in both traditional settings […]

Okinawa is now known not only for its beautiful scenery but also for its long-living people, and many say goya (bitter gourd) is one of their secrets.