2025年5月– date –

What is a Tuna Knife (Maguro Bocho)? A tuna knife, known in Japanese as maguro bocho (鮪包丁) or maguro kiri bocho (鮪切り包丁), is an extremely long, specialized Japanese knife designed for cutting large tuna and other big fish. With bl...

Ceramic knives have gained a devoted following among both professional chefs and outdoor adventurers. At first, you might wonder: “A knife that isn’t made of metal – can it really cut?” Many had the same doubt. But once you hold a cerami...

Have you ever found yourself thinking, “I wish I could slice through ingredients more smoothly,” or “If I’m getting a new knife, I want one that will last for years”? I know I have. Back when I used to cut tomatoes with a cheap stainless...

For professional chefs, choosing the best knife steel is extremely important. The type of steel in a knife greatly influences its sharpness, edge retention, ease of maintenance, and even price. For example, no matter how well-made a knif...

Many cooking enthusiasts have heard of the Kiritsuke knife yet wonder: “When should I use a Kiritsuke? How is it different from a regular chef’s knife or a Santoku? Is it like a Deba or Yanagiba?” If you’re curious about the Kiritsuke, y...