The story of Oishya, a brand born from trips to Sakai and Seki that works with Japanese workshops to make knives for European home cooks.
Kuba
Kuba is the Pole who ended up teaching Japanese smiths a thing or two — and learning far more in return. He runs the technical side of Oishya (steel, geometry, sharpening) and writes the guides for people who want to understand why a blade behaves the way it does, not just which one to buy.
Kitchen Knives 101: buying, storage, cutting techniques and more
A practical primer on kitchen knives, covering how to pick your first chef’s knife, blade materials, cutting technique and basic maintenance.
Important Changes to US Shipping: What Our Customers Need to Know
From August 29, 2025 the US ends its $800 duty-free threshold. Why Royal Mail to USPS postal delivery beats couriers, with real cost examples.
Inside the Box: The Meticulous Journey Behind Every Oishya Knife
The story behind every Oishya knife, from the 2022 rebrand out of Japana to wooden boards crafted by family workshops across Europe.
The healthiest and tastiest Granola you’ll ever eat
A homemade granola with oats, nuts, vanilla bean and orange honey, baked then split into three batches: coconut, dried fruit and dark chocolate.
Kitchen Knife Anatomy: A Complete Guide to Understanding Your Most Essential Cooking Tool
A guide to knife anatomy, covering the blade, edge, spine, tang, handle and bolster, and how German and Japanese traditions design each part.
10 Timeless Wedding Gifts for Japan Enthusiasts: Where Tradition Meets Modern Love
Ten wedding gifts for couples who love Japan, anchored by a SHIN Damascus Gyuto and framed by mono no aware and the shokunin ideal.
5 Most Toxic Products to Remove from Your Kitchen Immediately
PFAS in scratched non-stick, microplastics off plastic boards, fragrance in scented candles: five kitchen culprits and the safer swaps for each.
Japanese Knife Gift Guide: Choosing Knives for Others
Buying a knife for someone whose kitchen you’ve never seen? How to choose by likely skill level instead of guesswork, with the quiz as a shortcut.
How to Chop an Onion Without Crying: A Step-by-Step Guide
The trick is the root: leave it attached and it anchors the onion through the horizontal, vertical and cross cuts. A sharp blade and a damp towel do the rest.
What’s the Difference Between Gyuto, Santoku, Bunka and Kiritsuke?
‘Gyuto’ translates to cow sword and dates to the Meiji era. What actually separates these four blades by shape, history and how you cook.
How To: Cutting Tuna Fillets for Tataki (Seared Tuna Slices)
Tuna is one of the few fish the FDA won’t make you freeze. How to slice sushi-grade fillets across the grain for tataki, plus an optional quick-freeze.
The Art of Hanko: A Japanese Tradition Meets Sakai Kyuba Craftsmanship
A hanko is a carved Japanese name seal used in place of a signature. Oishya stamps one on every Sakai Kyuba certificate of authenticity.
Choosing the Right Stainless Steel for Your Kitchen Knives: VG10 or AUS10?
VG10 holds a keener edge; AUS10 shrugs off more abuse. The composition split behind Oishya’s Seki and Sakai Kyuba lines, and which suits your kitchen.
The Art of Japanese Knife Sharpening: Traditional Techniques and Modern Tools
The swordsmiths called toko treated blade upkeep as sacred. How that reverence carries into whetstone work and today’s sharpening tools.
How to sterilise jars
Before you pickle or bottle jam, the jars need sterilising: wash them, boil for about ten minutes, then air-dry and store clean.
Ein Leitfaden für Anfänger bei der Auswahl Ihres ersten japanischen Messers: Die wichtigsten Ratschläge für Einsteiger
Welches japanische Messer zuerst? Das Santoku steht für ‘drei Tugenden’ (schneiden, würfeln, hacken), plus worauf Sie bei Gewicht, Balance und Griff achten.
Effortless Maintenance, Lasting Performance: The Promise of Rust-Resistant Cooking Knives
Chromium in the steel is what stops a blade rusting, staining and pitting. What rust-resistant knives ask of you day to day, and what they give back.
Takoyaki – the japanese octopus ball cake – homemade recipe and tips
A homemade takoyaki recipe walking through batter, octopus and toppings, with tips for shaping the octopus balls in a pan or muffin tin.
A Quick Beginner’s Guide To Japanese Shrines And Temples
Telling a Buddhist temple from a Shinto shrine in Japan, plus the etiquette and dos and don’ts for visiting these revered sites respectfully.
What Is Daruma Doll And How To Use It?
The Daruma doll, a symbol of luck and perseverance, traces back to Bodhidharma, the Zen monk whose nine-year wall meditation inspired the legend.
How To Carve A Chicken, The Gordon Ramsay’s Style
How to joint and carve a chicken Gordon Ramsay style, separating the legs, wings and breasts by letting a sharp knife do the work.
10 Japanese Concepts To Be Inspired And Live By
Ten Japanese concepts for a happier life, including ikigai as a reason for being, kaizen as steady improvement, and oubaitori on not comparing.
Roasted Cod With Pea, Edamame And Asparagus Risotto
A recipe for roasted skin-on cod served over a creamy risotto of pea, edamame and asparagus, finished with Parmesan and fresh greens.
Western Vs. Japanese Knives With Chef Olivia Burt
Chef Olivia Burt on why Japanese blades stay sharper and food sticks less, plus the three she’d own: a Gyuto or Santoku, a Nakiri and a Petty.
How To Hold A Knife – By Chef Olivia Burt
Chef Olivia Burt explains how to hold a Japanese knife, gripping the top of the handle with thumb and fingers for steadier, faster cutting.
Baba Ganoush
A baba ganoush recipe built on roasted aubergine, tahini, garlic and lemon, blended into a smooth dip to serve with pita and raw vegetables.
Is Fine Bone China Cruelty-Free?
What Fine Bone China is and how it differs from cruelty-free New Bone China across raw materials, firing, translucency and price. Oishya uses the latter.
Best Valentine’s Day Gifts For Your Loved One
Ten Valentine’s Day gift ideas for a partner who loves food, from a mini projector and breakfast tray to a Japanese knife set and Kintsugi plates.
How To Make A Charcuterie Board
How to build a charcuterie board, choosing the board, then slicing meats and cheeses and arranging fruit, nuts, dips and crackers around them.