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How to Measure a Kitchen Knife Correctly

How to Measure a Kitchen Knife Correctly

Getting to grips with the size of your kitchen knives, which sizes you should own, and how to measure a kitchen knife correctly can all seem frighteningly complicated. This article’s

Everything on Chukabocho Chinese Chef Knife

Everything on Chukabocho: Chinese Chef Knife

If you came across chefs chopping and mincing ingredients with a cleaver-like chef’s knife on social media and wondered what it is – that’s Chukabocho! Chukabocho is a type of

The Kitchen Knife Guide To S90V Steel

The Kitchen Knife Guide To: S90V Steel

An intrinsic facet of understanding knives, their quality, and how they work is understanding the steel used in their manufacture.  In this article we’re going to explain S90V steel and

How to Cut Shallots 4 Easy Techniques

How to Cut Shallots: 4 Easy Techniques

Shallots bring a mild garlicky tang to your dishes and give onion robustness too. Being sweeter and milder in astringency than onions, they’ve long been the preferred choice for cooks

Knife Burrs All You Need to Know

Knife Burrs: All You Need to Know

Anyone who owns a good quality knife wants to look after that investment. We want get high performance and longevity out it as an everyday kitchen tool.  Understanding what a

Japanese Fillet Knife Types and Features

Japanese Fillet Knife: Types and Features

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

Yanagiba The Essential Japanese Sushi Knife

Yanagiba: The Essential Japanese Sushi Knife

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

How to Sharpen a Single Bevel Knife

How to Sharpen a Single Bevel Knife?

Some knives have a single bevel that forms the cutting edge. This type of edge is more prevalent in Japanese knives like the Yanagiba, Sujhiki, and Deba. This edge is