Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. Their blades are typically thin and delicate, and prone to breaking if you don’t take care of them properly — not ideal for the clumsy chef.
If you don’t own yet any Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. probably don’t ring any bell. Even if you’re a knife expert, familiar with all the different types of steel and different edge grinds, you might not know about the unique names that the Japanese use for their […]
You’ve found the perfect gift for someone special: a beautiful Japanese kitchen knife that will last a lifetime. But then you remember hearing something about knives and bad luck, and suddenly you’re second-guessing your choice. Should you really give a knife as a gift? The short answer is yes – with one important caveat. Let […]
You should know by now that having a good kitchen knife is crucial to making cooking a pleasure, not a chore. Quality of food affects our moods and by cooking your own you know what’s put inside. The best knife for you is the one feels great when you hold it in your hand. A […]
You often ask us: how does a ceramic knife differ from a metal knife and which is better? Is ceramic knife better than a steel knife? The short answer is: it depends on what purpose you want the knife for. The long answer is more complicated. Let’s see which type is victorious in the ulitmate […]
This guide is to help you select the best Japanese knife suitable for your needs. Japanese knives are famous for their beautiful and detailed design, history as well as the cuts they produce. They are often considered an art of their own since most of them are handcrafted. Not without reason, Japanese knives are most […]
With so many shapes, sizes, steels, finishes and handle materials it can be overwhelming knowing what to look for in a Japanese knife. Keep calm and read our helpful guide. Choosing a kitchen knife and right sharpening stones is not as hard you might think, it just seems like it because of all the choices […]
Sujikihi knives The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. Sujihiki knives are also used for carving. A carving knife is much thinner than a chef’s knife (particularly at the spine) and has a sharper edge than Western versions, enabling it to carve […]
Knife Handle Materials While you may already know everything about steel and different blade’s components used in Japanese knives, we thought to also give a quick explanation on how different kitchen knife handles can be, their prons and cons and what price tag they usually carry.While many people think the most important part of a knife […]
What do the Portuguese and tobacco have in common with Sakai knife making a tradition in the Sakai region?More than you would think. Sakai, the residential Osaka’s prefecture is a port town. In the past, the Portuguese arrived in this area and began trading guns and tobacco to the Japanese starting in 1543. Europeans brought […]
The Queen of the steels – Aogami Blue Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels. In addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1, it also includes Molybdenum. It has a very good edge sharpness and excellent edge retention. It is also capable of attaining high […]
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 […]
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 […]
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) […]
As a deeper analysis of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and their composition of the various chemical elements and compositions. You can click on the column to sort the data according to its feature. Below the table you can […]
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. In European tradition, knives are bevelled […]