The Sujihiki - Why it deserves a place in the kitchen?
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 PECULIARITY OF THE USUBA AND WHAT MAKES IT ONE OF THE BEST JAPANESE VEGETABLE KNIVES
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...
The Sujihiki Knife
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...
The Deba Knife
Originating from Saiko Japan in the Edo era around the mid-19th century, the Japanese Deba knife is a single-bevelled knife with a pointed blade originally made...
3 Knife Collection - Japanese v Australian
Where ever you are on planet earth, 3 knives is the number of your first collection, however depending on where you are these knives are...
Japanese Knife Guide
The more I read about Japanese knives the more I realise how much I do not know. In the western world, many people would say...
The Petty Knife
An essential knife in the kitchen, like an Olympic gymnast the Petty knife is petite, powerful and packs a punch. Not to be confused with...
The Japanese Knives Starter Collection
The Japanese Knives Starter Collection is one of the most popular purchases for first-time buyers or given as gifts from the Koi Knives collection. The...
The Bunka Knife
One of the most popular knives of our collection, the Bunka knife is a heavier all-purpose knife with a specialisation for chopping high-starched vegetables. Specially...
