The hardest part about making the world’s most insanely rich, ridiculously indulgent Wagyu steak at home? Paying for it. What makes Wagyu so expensive and desired at our plates? This gourmet meat features intense marbling, rich flavours, and health benefits that are magnitudes beyond other selections of beef. Wagyu beef is uniquely healthy. The ratio of […]
The importance of health and safety is something that is much maligned by many across the country, thanks to the by-the-book rigidity that it is often enforced with. While in some cases, accusations that it has become over the top can possibly be justified, there are a few tasks that require the utmost care and […]
Kitchen sometimes resembles a war field, especially if you are trying to prepare fancy dishes for your guests to come and have little time to organise everything. Today we’ve prepared top 25 kitchen and cooking tricks that will help any hobbyist cook. Kitchen scenario #1: I have lots of dough to cut into shapes. We […]
When choosing a high-carbon Japanese kitchen knife, two of the most celebrated steel types you’ll encounter are Aogami #2 (Blue Steel #2) and Aogami Super (Blue Super Steel). Both are produced by Hitachi Metals and are revered by blacksmiths and chefs alike — but they serve different purposes and come with different trade-offs. In this […]
No more words than needed – today we’re presenting you a quick cheat sheet to steel qualities of kitchen (and not only) knives and a chart showing steel’s relation between hardness, price, durability and a grade. Enjoy! Quick Cheat Sheet Symbol Features / Applications Shirogami 1 Carbon steel with minimum impurities. Highest hardness / Highest […]
Originally Yasugi (Yasuki) steel was made from the steel produced from sand iron at a plant in Yasugi City in Shimane perfecture. Tartara steel is also made there. The plant is now owned by Hitachi which produces a wide range of steels. Yasuki steel can be yellow, white or blue. Because it is Japan made, […]
Whenever possible, our knives are rated for how hard they are with what is called the Rockwell rating or measurement (HRC) of the steel. You may wonder what this rating is and what number is a “good” number for hardness of the knife you want to buy. Things to consider when buying a kitchen knife […]
As a dedicated cook or professional chef, it is not unusual to have big sets of more than a dozen different types of kitchen knives in use at once. Is it complicated? It can be. Does it need to be that way? That depends on the amount of time you are willing to spend, and […]
If you have an old knife that has lost its shine due to rust and dullness, fear not! With a little effort and the right techniques, you can restore its former glory and reveal a beautifully shiny blade once again. Reviving an old knife not only brings back its aesthetic appeal but also enhances its […]
A coarse, dull cooking knife makes your kitchen efforts wasted and you struggle instead of enjoying the process of cooking. And that is definitely not the best motivation to spend more time with your loved ones, chatting and crafting healthy meals at home. The Basics Of The Chef’s Knives If you’d like to amp up […]
When starting Oishya we wanted more people in Europe to discover incredible sharpness and beauty of Japanese knives. Little that we knew how many obstacles we will need to overcome in order to offer our customers what we have today. Most of us got used to having things on demand, where same-day delivery does not […]
As a home cook, you understand the importance of having the right tools in your kitchen. And when it comes to knives, Japanese kitchen knives have garnered a well-deserved reputation for their exceptional craftsmanship, cutting performance, and rich cultural heritage. But with a wide variety of Japanese knife types and styles available, it can be […]
Seen our high-end handcrafted Japanese knives and wondered why they are so expensive? Fear not, these prices are nothing comparing to the knives below. You most certainly haven’t seen it all until you have seen this top! Having an extremely sharp knife in your kitchen nowadays is not part of the trend anymore. People created […]
In the world of kitchen knives, two prominent players have emerged: German vs. Japanese knives. Each style possesses its own unique characteristics, reflecting the rich culinary traditions of their respective regions. Whether you’re an aspiring home cook or a seasoned chef, understanding the differences between German and Japanese knives is crucial in making an informed […]
As a home cook, you know that a reliable kitchen knife is an essential tool in your culinary adventures. It’s the key to achieving precise cuts, effortless chopping, and overall culinary mastery. But with the wide range of knife types available, it can be overwhelming to navigate the world of kitchen knives, especially if you’re […]
In the realm of culinary tools, Japanese knives have gained immense recognition and admiration for their exceptional craftsmanship, precision, and cutting performance. However, for home cooks who are not so familiar with the intricacies of Japanese knife-making or the names associated with these knives, the question arises: Are Japanese knives worth their price? In this […]
When it comes to sushi preparation, one may wonder if a special knife, such as a Sashimi or Yanagiba knife, is necessary. These traditional Japanese knives are specifically designed for slicing raw fish and are highly regarded among professional sushi chefs. However, the question remains: Do you really need a specialized knife to create delicious […]
In this article, we will explain the differences between Shirogami (also called #1 steel) and Aogami (also called #2 steel). The words Ao and Shiro mean blue and white. Gami means metal. The numbers 1 and 2 are grade differences. It all has to do with the carbon content and the alloy content. Shirogami Steel […]
Whether you’re a professional kitchen chef or an amateur cook, Japanese knife you should pay particular attention to the type of steel used in the blade when choosing your kitchen knives. Steel is really the essence of the blade and primarily responsible for how the knife performs. Steel is essentially an alloy (i.e. a mix) […]
Are you ruining your Japanese knives? Like most high-quality equipment, these knives need a little love and care. When sharing things with other people, we can’t control everything that happens to our items, but we should educate those who use them. Take for example cleaning the dishes: This article is part of our complete knife […]
As a deeper analysis of our Guide to the Best Knife Steel, we’ve compiled the reference table below. For an in-depth look at two popular choices, read our VG10 vs AUS10 guide. Below you’ll find the most popular types of knife steel and their composition of the various chemical elements and compositions. You can click […]
When it comes to the world of knives, one of the fundamental distinctions lies in the type of blade edge: single or double-edged. This key feature plays a significant role in the cutting performance, functionality, and cultural heritage of different knife styles, particularly in Japanese and Western culinary traditions. For an overview of all blade […]
For centuries, Japanese artisans have passionately honed their skills, breathing life into blades that epitomize a harmonious blend of sharpness, strength, and beauty. The art of Japanese knife making is an inheritance from the Samurai, who demanded nothing short of perfection to match their unparalleled skills. Today, these revered techniques are passed down through generations, […]
Knife maintenance doesn’t need to be complicated! If you want to maintain your knife so that it can serve you for years to come, remember these simple 3 rules: Never ever put your knife in a dishwasher. Especially, when the handle is made out of wood. Store your knives either on the magnetic knife strip, […]
Konnichiwa! In today’s article, we’ll show you the best practices to sharpen your kitchen knife (not only Japanese ones). But before learning how to sharpen your knife properly, you should understand why it’s important to use a sharp knife: Safety: a dull blade will slip on food and increase the chance of injury Efficiency: you can cut more […]