Recommendation– category –

On this site, we have introduced a wide range of Japanese and Western knives for professional use. Beyond outlining the distinctive features of each knife, we have also examined the differences among the various blade steels. Bringing al...

Bread knives are specialized serrated knives designed to slice bread cleanly without crushing it. They feature a wavy, saw-toothed blade edge that easily cuts through crusts and soft interiors alike. Thanks to this design, you can cut ha...

Petty knives (also known as Japanese utility knives) are small kitchen knives ideal for peeling fruits, trimming vegetables, and other fine cutting tasks. They typically have a blade length of about 8–15 cm (3–6 inches), making them very...

Japanese kitchen knives come in many types tailored to specific uses, especially when it comes to preparing fish. In this guide, we focus on sashimi knives (yanagiba) – the long, sword-like Japanese knives used for slicing raw fish for s...

A Deba knife is a traditional Japanese filleting fish knife favored by sushi chefs and other professionals for cleaning and butchering fish. In fact, the Deba is purpose-built for filleting fish: its heavy, stout blade and single-bevel e...

There are many types of kitchen knives out there. However, the Santoku knife is the most fundamental, all-purpose knife and has become a household staple in Japan. It was originally developed during the Meiji period by combining the West...