How do you tell a real Japanese knife from a fake? Read the steel, the grind and the edge geometry, plus the marketing tells that dress up a cheap blade.
Magda
Magda wrote for the Oishya Journal in 2022 and 2023: guides to Japanese knives and kitchen culture, in English and German.
What Does the Colour of Your Food Mean?
What food colour signals about flavour and nutrition, from chlorophyll and carotenoids to flavonoids and betalains in fruits and vegetables.
When to Replace Your Trusty Cooking Knives: A Comprehensive Guide
Some knives are past saving: an edge that won’t hold after sharpening, cracks or chips, a wobbling handle, rust in the steel. Four signs it’s time to let go.
Choosing the Perfect Knife for Women Who Love to Cook
Choosing a knife for women who love to cook: comfort, ergonomic handles, versatility and a sharp, well-balanced blade for everyday kitchen tasks.
Upgrading kitchenware: why should you invest in good, sharp kitchen knives?
Cheap blades chip, dull within weeks and tire your wrist. The case for spending more, with Oishya’s Sakai Kyuba damascus as the counter-example.
A Beginner’s Guide to Choosing Your First Japanese Knife: A Newbie’s Essential Advice
Santoku means ‘three virtues’: slice, dice, mince. Why it makes a sane first Japanese knife, and what to check in weight, balance and handle feel.
The Okinawan Secret To Longevity
Okinawa has one of the world’s highest counts of centenarians, linked to a plant-rich diet and the Hara Hachi Bu habit of eating until 80% full.
Why Family Cooking Together Matters
Five reasons cooking together as a family matters, from strengthening bonds and building knife skills to teaching responsibility and healthy eating habits.
Why Japanese Knives Are Perfect for Women Cooks
Japanese knives trace back to samurai swordsmiths, including blades for the Onna Bugeisha, and their light, precise build suits women cooks well.
Honing vs. Sharpening Stones: Unveiling the Secrets to Knife Maintenance
Honing realigns a knife’s edge between uses with a steel or ceramic rod, while sharpening on whetstones removes metal to restore a dulled blade.
How to Properly Maintain Japanese Knives
Never leave them wet. How to wash, dry and sharpen a Japanese knife, with a rundown of the Gyuto, Santoku, Nakiri, Deba and Sujihiki.
Low-Waste Ideas for the Kitchen, Grocery Store, and Beyond: A Cut Above the Rest
21 practical low-waste tips for the kitchen and grocery shop, organised around the five R’s of zero-waste living: refuse, reduce, reuse, recycle and rot.
All About Japanese food
Why Japanese cuisine stands out: fresh seasonal ingredients, mastery of umami and the pride of the cooks behind sushi, ramen, soba and more.
What Is Santoku Knife Used For?
The santoku, whose name means ‘three virtues’, is a short, wide all-purpose blade for slicing, dicing and mincing, and how it differs from the gyuto.
All You Need To Know About Japanese Green Tea
A look at Japanese green tea, from its 8th-century roots and Zen monk Eisai to the main varieties, health benefits and tips for brewing a good cup.
Why Dull Knives Are More Dangerous Than Sharp Ones
A dull knife needs more force and slips more easily, so it causes more injuries than a sharp one. Includes paper, tomato and fingernail tests.
Should You Grow Medicinal Mushrooms At Home?
A look at growing reishi, lion’s mane and blue oyster mushrooms at home, the health compounds behind them and the pros and cons of cultivating your own.
Why Nakiri Is A Perfect Knife For Vegetarians
The nakiri has a flat rectangular blade built for an up-and-down chopping motion, which makes it a precise, efficient knife for plant-based cooking.
How To Clean Brass Utensils – The Easy Way
Clean and brighten brass utensils in minutes with a simple paste of vinegar, flour, bicarbonate of soda and salt, then polish and rinse.
What Is Umami Flavour?
Umami, the savoury fifth taste found in meat, cheese and mushrooms, was identified by Japanese scientist Kikunae Ikeda in the early 1900s.
Why Linen Is One Of The Best Materials For Your Kitchen
Linen is naturally anti-bacterial, eco-friendly and very absorbent, which is why it has become a staple fabric for kitchen towels and tableware.
Can Pregnant Women Eat Sushi?
Can pregnant women eat sushi? Cooked rolls are generally fine, but raw fish and high-mercury species like swordfish are best avoided.
A Quick Guide To Safe Online Shopping
A guide to safer online shopping: vet unfamiliar stores, read third-party reviews, check for contact details, and use tools like ScamAdviser.
Fish Tacos Recipe
Fish tacos with seasoned white fish and prawns on corn tortillas, topped with cabbage, avocado and a spicy lime crema sauce.
Muhammara w/ Pomegranate And Walnuts
Muhammara, the roasted red pepper and walnut dip from Aleppo, blended with pomegranate molasses, cumin and lemon for a sweet, smoky spread.
The Japanese Whisky History: From Reluctance Until Its Glory
The story of Japanese whisky, from Commodore Perry’s 1853 gift barrel to Masataka Taketsuru studying the craft in Scotland.
Butter Chicken
A lighter butter chicken recipe with yogurt-marinated chicken in a spiced tomato and cream sauce, served with naan. A fitting Halloween dish.
Top 3 Reasons Why Couples Who Cook Together Create Stronger Relationships
Three reasons couples who cook together build stronger relationships, from learning side by side to connecting and making memories in the kitchen.
Top 3 Ways To Store Your Kitchen Knives
The three main ways to store kitchen knives safely around children, comparing drawer inserts, countertop blocks and wall-mounted magnetic strips.
How To Look After Japanese Knives With Chef Olivia Burt
Chef Olivia Burt’s three tips for caring for Japanese knives: use a flat wooden board, store them on a magnetic rack, and never use the dishwasher.