About Knives

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 […]

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!

Kitchen knives are among the most important tools in cooking, but they also pose a serious risk if used carelessly. Many household injuries occur because knives are not handled, cleaned, or stored correctly.

The world of Japanese cooking is fascinatingly diverse. From simple street food to elaborate tea ceremony dinners and traditional holiday offerings, these snacks and meals can be easily replicated in your home kitchen.

The usuba knife is a traditional Japanese kitchen tool made specifically for vegetables. Its straight, thin blade allows for very accurate cuts. Unlike more versatile knives, the usuba is designed for one clear purpose: slicing vegetables cleanly and evenly.

When we speak of versatile Japanese knives, the bunka naturally comes to mind. Born during the era when Western dishes entered Japan, this knife quickly proved its value. It remains trusted in Japanese kitchens, showing how skillfully it adapts to Eastern and Western cooking. Let us look closer at this practical and elegant blade! What […]

A nakiri knife is a Japanese vegetable knife designed for clean, straight cuts through everything from leafy greens to root vegetables. Its flat edge and rectangular shape make it perfect for push-cutting and chopping without rocking the blade.

Learning the best Japanese knife techniques is part of being a good chef. Made with the same traditional Japanese methods used for katana, hōchō will last you many years if you know how to take care of and use them properly. With so much online information, it’s easy to get confused, especially if you’re more […]