Cooking with Japanese Knives

Welcome to the heart of cooking with one of its most crucial steps: cutting the ingredients. Imagine this: you're preparing a meal in your kitchen, whether it's an elaborate DIY sushi night, prepping the ingredients for your weekly meal-prep, or cutting rare ingredients for refined international cuisine, or simply preparing a family dinner in record time. Everyone's eagerly anticipating the feast, and you're at the helm, armed with Japanese knives and a mission.

This is where this section comes in to save the day. We're here to demystify the art of cutting, from selecting the perfect knives for tackling those tangy veggies to mastering the fine art of sushi-making with Japanese blades. Ever wondered about the subtle nuances between a Sashimi knife and a Yanagiba knife for your sushi and sashimi endeavors? We've got you covered. So put on your chef’s apron and come along with us on this journey!


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