Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
Chefs looking to expand their kitchen knife collection will love the many gorgeous designs from Japan. Japanese cooking is famous for using specialized knives to prepare sushi, noodles, and other …
Sujihiki is the Japanese slicing knife favored for its thin, narrow, long blade. This blade shape creates minimal friction when slicing boneless animal protein, giving tear-free cuts. Ensuring the slices …
Filleting fish is a difficult skill to master—requiring both the highest levels of dexterity and finesse. However, a good fillet knife can take much of the guesswork out of the …
Japan is famous for its sharp and beautiful kitchen knives. Yet the huge number of styles can confuse even the most experienced blade enthusiasts. If you are new to Japanese …
The petty knife is the Japanese equivalent of a utility and paring knife. It’s a knife that functions as something between the two and a chef’s knife, offering great versatility, …
If you have been shopping for a new knife recently, you may have come across a strange new word: pakkawood. Clearly, this is some kind of material used in knife …
A Japanese alternative to your boning knife, Honesuki is a specialty knife commonly used for breaking down whole chicken or other poultry. Although it doesn’t carry the primary characteristics of …
San mai is an ancient knife forging technique found in Japan. The term San Mai, meaning three things, alongwith its root term honsanmai, have long been used to refer to …
In a world where most are right-handed, some tools and products don’t go well with left-handed people. This applies to specific types of kitchen knives as well. Sure, you might …
The international cutlery arena swears by German knives. This is because they offer durability, versatility and aesthetics that hardly a few have managed to come close by. If you’re looking …