Bread knives, or pankiri as they are known in Japanese, are knives with long blades, usually 9 inches or more with a serrated cutting edge....

Even with the best care, stainless steel knives—and especially carbon steel knives—can develop surface rust or corrosion over time. Whether it’s a trusty steak knife,...

Japanese chef knives, also called gyuto, meaning ‘beef knife’ are the gold standard kitchen tool, world renown for their sharpness, craftsmanship and thoughtful design. They...

As you may know, some Japanese knives are designed to perform one function very well. Take for example a deba for butchering fish or a honesuki...

Not everyone has a limitless budget to purchase different knives for different functions. This article will address two key kitchen tasks, boning and filleting, both for...

Traditional / Singled Edged Knives Traditional single-edged Japanese knives like yanajis, usubas and debas were previously only available for right-handed users.  Historically in Japan, left-handedness...

Many of us grew up with a knife block on the kitchen counter that contained up to 20 different knives, few of which had ever seen...

A knife can become hard to use once it loses its edge. As your knife becomes dull, you will notice your knife is not cutting...

Gyuto are the Japanese equivalent of a typical European chef’s knife. They are the ideal multi-purpose knife and can be used for most tasks. Japanese...