The santoku’s flat blade wants a straight up-and-down chop; the gyuto’s curve lets you rock. That belly, or lack of it, decides which suits your hands.
Haruki Tanaka
Haruki writes about Japanese food culture and the table it's served on — how a knife, a bowl and a way of eating are really one idea. He's happiest explaining the difference between two things that look identical to everyone else.
How To Use Magnetic Knife Racks?
Blade up or handle up? After testing racks up to 50cm, the Oishya team keeps handles at the bottom so no edge sits where your reaching hand lands.
Why Minimalistic Interiors Are Good For Your Wellbeing
Why minimalist interiors help your wellbeing, tracing the idea from Lao Tzu and Confucius to Japanese danshari and Zen-influenced design.
Japanese Onsen: The Healing Power Of Water
Japanese onsen are mineral-rich hot springs that ease stress and aid recovery, with a clear guide to bathing etiquette for first-time visitors.
Ceramic Knives Vs. Steel Knives – Pros And Cons
Ceramic is the second-hardest material after diamond, so it keeps an edge for years and won’t pass odours between foods. Its weakness against steel? Chipping.
15 Kitchen Tips Every Pro Cook Should Know
Fifteen working tips from chefs like Emeril Lagasse and Daniel Boulud: spotting ivory marbling in beef, skipping the £110 mandoline, and braising cheap cuts tender.
How To Keep Your Kitchen Knives Sharp And Shiny Like A Pro
Three simple rules for keeping kitchen knives sharp and rust-free, plus how to clean, dry, oil, and store your blades and whetstones.