The Gyuto knife is a versatile Japanese chef's knife, known for its ability to perform a wide range of kitchen tasks, from slicing meat to...

In the last few decades, Japanese knives have experienced a surge in popularity amongst professional chefs and home cooks. Even well-known German and French producers...

Although it can be tough to tell just by looking at it, a dull knife is one of the biggest barriers to successful cooking.  We...

Japanese cuisine is largely centered around fish and the most essential knife used to butcher fish is the deba. This heavy, single bevel knife is the perfect tool...

There are many different cuts you can use when preparing ingredients for a dish. We cover the essential culinary cutting terms in this brief guide.

Having kitchen knives that can handle specific needs can be helpful to improve your experience cooking. The Japanese petty knife is a great example of...

The wooden sheath or blade cover for Japanese knives is called a saya. These carved knife sheaths (sometimes called scabbards) for Japanese knives come from the...

Carbon steel knives are loved by chefs due to their unique qualities, the most celebrated being their strength, ability to get sharp and ease of...

Introduction In this article we’ll discuss the brunoise cut.  In short, brunoise is a tiny uniform cube usually 3mm by 3mm square that can be...