A friend is currently working at a local sushi joint and has plans to open his own sushi restaurant or sushi bar in the near future. He asked me for some information and advice about knives and the following is what I wrote to him earlier today. The information is not comprehensive, but if you […]
I haven’t used my Fujitake 300mm gyuto much as of late. I’ve had other kitchen toys to keep my hands busy, particularly as I’ve been on a bit of a carbon steel ride and got my hands on a number of nice specimens. However, I decided to pick up my Fujitake tonight, and wow, it […]
In the world of Japanese knives, Tanaka is one of the oft-mentioned names for newcomers and those looking for solid value. They are very affordable knives that perform very well. You will easily find people on the various knife and cooking forums saying they perform as well as knives 2 to 3 times the price. That’s […]
I am a knife junkie. I like the experience of cooking, and for me the best part is all the cutting! There are few pleasures quite like taking a finely-crafted knife and having your way with meat, fish, fruit and vegetables to get exactly what you want with minimal effort. I am, by naature, prone […]
A good knife cuts better than a crappy knife. An excellent knife cuts better than a good knife. So what makes a good knife good, and an excellent knife excellent? It has to do with the steel quality, blade geometry, and the sharpening quality. In this following video, I demonstrate by using paper, how some […]
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