Your favorite knife broke, and so did your heart. How are you going to prepare specialities without the go-to tool? Chances are, you might still be able to fix up
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
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
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
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
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
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
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
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