What your money buys at each price point, from sharpening stones and hiba cutting boards under €100 to knives and storage at €200 and €300.
Cooking
Everything we’ve learned about actually cooking — not the photogenic kind, the Tuesday-night kind. Recipes, technique guides and kitchen how-tos, most written around the knives we make and the way Japanese kitchens approach prep: fewer tools, sharper edges, less waste. You’ll find step-by-steps for the things people quietly get wrong (chopping an onion without crying, gripping a knife so your knuckles guide the blade), gift guides for the cooks in your life, and the occasional opinionated detour into why a good board matters as much as a good knife.
Best Japanese Knife Set for Beginners: Complete Guide
A beginner’s guide to Japanese knife sets, why the chef, vegetable and paring trio works, plus the Sakai Kyuba KYU Set at €690 for first-timers.
Best Japanese Chef Knife 2026: Expert Buying Guide
An expert buying guide to Japanese chef knives, explaining gyuto, santoku and bunka styles, steel hardness and picks like the RYU Gyuto at €295.
Stainless Steel in Kitchen Knives: A Complete Guide to Every Steel Type That Matters
A reference on the stainless steels used in kitchen knives, from budget 1.4116 to VG10, SG2 and ZDP-189, and how carbon and chromium shape each one.
How To Chop Onions Without Crying: Methods That Actually Work
Why onions make you cry, the syn-propanethial-S-oxide gas behind it, and science-backed methods that reduce tears, starting with a sharp knife.
Blade Up or Blade Down: A Quick Guide to Hanging Knives on Magnetic Racks
Should knives hang blade up or blade down on a magnetic rack? Why many professionals favour blade up, covering ergonomics, balance and edge wear.
Avocado Smoked Salmon Salad w/ Dijon Honey Vinaigrette
Mixed greens with avocado, cucumber and smoked salmon, scattered with feta and dressed in a lemon, honey and Dijon vinaigrette with fresh dill.
Muhammara (Roasted Red Pepper & Walnut Dip)
Muhammara, the Syrian dip of roasted red peppers and toasted walnuts blended with pomegranate molasses, Aleppo pepper and sumac. Serve with pita.
Vietnamese Chicken Noodle Salad
Rice vermicelli with shredded roast chicken, carrots and herbs in a fish sauce and sambal dressing, topped with peanuts and Fresno chiles.
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.
Forged vs Stamped Knives: What’s The Difference?
How forged and stamped knives differ, from the hammering and heat treatment of a forged blade to its strength, edge retention and balance.
Spinach & Ricotta Cannelloni with Lemon & Spicy Tomato Sauce
Cannelloni tubes filled with ricotta, spinach and three cheeses, baked in a spicy tomato sauce and brightened with fresh lemon juice and basil.
Frutti di Mare Spaghetti (Seafood Spaghetti) Recipe
Spaghetti tossed with clams, mussels, king prawns and squid in garlic, white wine and arrabiata, finished with herbs and lemon. Serves a crowd.
Tom Kha with Green Curry Base
A quick coconut soup that blends leftover green curry sauce with tom yum kha paste, prawns and vegetables, plus from-scratch and other variations.
Fresh Chimichurri Salsa
A hand-chopped chimichurri salsa of parsley, garlic, oregano and paprika loosened with apple cider vinegar and olive oil, for meats and veg.
Prawn Avocado Mango Salad with Sumac Chili Dressing
Cooked tiger prawns with cubed mango and avocado over butter lettuce, finished with a sumac, lime and chili dressing and toasted pistachios.
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.
Pearl Couscous Salad with Grilled Salmon & Mint-Lime Dressing
A pearl couscous salad with flaked grilled salmon, radish, cucumber and apple, tossed in a buttermilk dressing with lime, mint and Dijon.
How to Peel Dragon Fruit (and Creative Ways to Enjoy It)
How to peel and prepare dragon fruit with a sharp knife, plus creative ways to serve it as sashimi, carpaccio, smoothie bowls and frozen treats.
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.
Moroccan Beef Stew with Red Lentils And Black Jasmin Rice
A Moroccan beef stew with red lentils, warming spices, apricots and honey, served over black jasmine rice. The lentils thicken it beautifully.
The Tastiest Polish Sausage Sourdough Sandwich You’ll Ever Make
A Polish sausage sandwich on fresh sourdough with Wiejska or Podwawelska, Sarebska mustard, tomato, lettuce and gherkins, grilled until crisp.
Spicy Gochugaru Cucumber Salad
A quick spicy gochugaru cucumber salad with soy, garlic, sesame oil and rice vinegar. Salt the cucumbers, toss, and let the flavours meld.
Kiritsuke vs Bunka: Which Of Those Japanese Knives Is Right For You?
Kiritsuke or Bunka? The longer, elegant Kiritsuke suits showpiece slicing, while the shorter Bunka is a nimble everyday workhorse with a tanto tip.
Faster Chopping, Knife Skills, and Understanding Chopping Terms: Dice, Mince, Julienne and more
Build faster, safer knife skills with proper grips, the claw technique and the get-to-flat principle, plus what dice, mince and julienne really mean.
How to cut onion and not your fingers: the “claw” technique
The claw grip is the one technique that keeps fingers safe while cutting onions. Curl your fingertips, use the knuckle as a guide, and cut with control.
4 Ways To Hold A Kitchen Knife Safely
Four ways to hold a kitchen knife, from the pointed finger grip for detail work to the familiar hammer grip, and when each one actually helps.
Baking vs. Cooking: What Your Kitchen Style Says About You
Bakers measure, cooks eyeball. What your kitchen style says about your personality, from the methodical precision of baking to free-form cooking.
Keeping Sharp Kitchen Knives Safe with Little Ones at Home
How to store sharp Japanese knives safely around young children, with practical storage habits, clear boundaries and age-appropriate teaching.
Japanese Knives and Food Safety: Professional Standards at Home
How Japanese chefs handle razor-sharp knives safely at home, from grip and stance to caring for reactive carbon steel and keeping food pristine.