Japanese knife knowledge– category –

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...

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...

Stainless steel kitchen knives have become a staple for home cooks and professional chefs alike, prized for their durability and low maintenance. In particular, all-stainless steel knives – those with blade and handle forged as one seaml...

A traditional Japanese Deba knife with a single-bevel blade and wooden handle, used for filleting fish. Deba knives (pronounced “deh-bah”) are traditional Japanese kitchen knives known for their thick, heavy blades and exceptional abilit...

Santoku and Gyuto knives are both widely used as multipurpose kitchen knives in Japan, and at a glance they even look similar. The Gyuto (literally “cow sword”) is basically the Japanese term for a Western-style chef’s knife, while the S...

“Just want to slice a bit of fruit.” “Need to trim a small piece of meat.” “Working in a tight kitchen sink.” — In those moments, having a petty knife at hand can make cooking feel a lot easier. On the other hand, some say “you don’t nee...

I remember the day I decided to start eating healthier and bought a mountain of vegetables on sale. I stood in my kitchen, staring at all the cabbage and carrots I needed to chop, and thought: “If only I had a Nakiri knife…” Sure, I coul...

“If I get some fresh fish, I’d love to try making sashimi at home.”  If you love cooking, you’ve probably felt that excitement at least once. However, when it comes to choosing a knife, you might wonder, “Is a sashimi knife the same...

When it comes to kitchen knives, Japanese cutlery generally falls into two broad categories: traditional Japanese knives (和包丁) and Western style kitchen knives (洋包丁). Each has its own characteristics and ideal uses. In fact, if you...