Japanese kitchen knives, also known as bōchō/hōchō, feature the most exquisite craftsmanship on the market. These knives allow for more precise and cleaner cuts compared to their European counterparts. As such, most chefs in the high-end restaurants use them, and considering how fun cooking can be with these classy and quality knives, why shouldn’t you […]
Koki Iwahara, owner of JCK, is an expert in Japanese kitchen knives. We’ve asked him some questions about his company, and some recommendations on choosing Japanese knives. How did JCK (Japanese Chefs Knife) start? Our company, Kencrest, is a family-owned business that has specialized in Japanese knife exportation since 1966. We are located in Seki City, Gifu […]
As a cook and an angler, there is nothing better than processing your own catch. I’ve spent three seasons a year my whole life doing just that. Mostly I have been using flexible western style filet knives, and doing a pretty great job too. However, since getting into higher quality Japanese knives four years ago, […]
I’ve been away for a while. Sorry about that! Kyoto’s such a fun city that it’s hard to buckle down and write an irregular column, but I admit that this one has gotten a lot more irregular than it ought to. As usual, I want to show you a dish that demonstrates some classic Japanese […]
Shun, pronounced “shoon”, is a Japanese term used to describe the precise moment when food reaches the peak of perfection. It’s only fitting, then, that one of the most respected brands of Japanese culinary knives takes its name from that pivotal moment when food is the freshest and most delicious. The Sora line from Shun […]
Every well-stocked kitchen has at least one santoku knife. Designed for general-purpose, I use my santoku for most kitchen prep work, including mincing, slicing and dicing. Even if you’ve never heard of its name, there’s a good chance you’re already familiar with and well-accustomed to this knife. Its design is very similar to the Western […]
A nakiri knife, also known as a nakiri bocho, is a Japanese-style knife used for chopping vegetables. Characterized by its straight blade edge and squared off tips, the nakiri knife allows you to cut all the way through to the cutting board without having to use a horizontal push or pull. Thin and light in […]
No single kitchen tool defines a cook more than their chef’s knife. It’s the all purpose knife that is reached for most often. You could guess a bit about a cook’s habits from this one item. Is it sharp? Is it well maintained? Are there scratches from countless sharpenings? Is it kept with an immaculate […]
