What is a Gyuto Knife?
The Gyuto Knife / "Cow Sword" In simplest terms a "Gyuto knife" is Japanese equivalent of a chefs knife. The most popular knife in the...
Why does a sharp knife matter?
Does having a sharp knife matter? As eloquently written in “Japanese Kitchen Knives - Essential Techniques & Recipes” by Hiromitsu Nozaki: “Take a tomato, for...
The Anantomy of a Knife
It's helpful to know what is what when you are describing what you want. Below is a simple overview of the different parts of a...
The Duel - Orange vs Gyuto Knife
This 3 layer Japanese Gyuto knife asked me to introduce it to an orange. After my friend James air sliced a lemon I...
Jimmy Kenyon "The Lemon Moofie"
Jimmy is a talented musician. His artistic bent has migrated into food and he is now a handy man to have by your side if...
The Bunka Knife or Bunka Bocho Knife | Perfect for Dicing
What is the Bunka Knife? The bunka knife (or bunka-bōcho) is a general purpose kitchen knife for meat, vegetables and fish. In Japanese "bunka"...
Gyuto Knife | Japanese Chefs Knife
Overview: The Wa Gyuto (in Japanese gyuto means “cow blade”) is the Japanese interpretation of the classic Western Chef's knife. It is suitable for cutting...
Nakiri | Vegetable Chopper
Overview: The "Nakiri" is a Japanese knife used primarily for preparing vegetables. In Japanese 'na' means leaf, and 'kiri' refers to cutting and is...
