Origin Japan post World War II (1945>), when the consumption of bread in Japan increased.   Blade length and Width The blade length generally falls...

Origin Japan, pre Meiji Era (<1868)   Blade Length and Width Common length is 90mm-120mm. Width ranges from 1.8-3.5mm   Purpose Kawamuki translates to ‘skin...

Origin Japan, pre-Meiji Era (<1868). Blade Length and Width Typically measuring (240-330mm) in length, although (240mm) is most common. Width 2-4mm. Single bevel blades tend to be...

 Knowing your way around kitchen tools is essential to save time and effort whenever you are cooking. As much as you give importance to your...

Interested in learning or enhancing your knowledge of Japanese knives and why they are recognised as the finest cookery tools? Find out the different knives...

THE SUPER SLICER KNOWN AS THE SUJIHIKI AND WHY IT DESERVES A PLACE IN THE KITCHEN Sujihiki translates to ‘flesh slicer’ it is a double...

The Usuba is a single bevelled long knife. It is one of the basic knives that must be mastered by the professional Japanese chef and this...

A good chef and a nice knife are excellent companions in the kitchen when performing essential tasks like cutting meat and fish. These two make...