Carbon steel knives need special care and cleaning to prevent rust, to allow them to develop the patina without damaging the blade, and they need more frequent sharpening than their stainless steel counterparts. So, why are there people who prefer them?
In our catalog we work with the best knife brands and today we want to know more about the history of KAI knives. The Japanese company KAI is, in our opinion, one of the world leaders in high-end knives.
The Japanese Deba knife is one of the 3 basic models used in Japanese cuisine together with the Yanagiba, and the Usuba or Nakiri. In this post, we will learn more about Deba knives and their types, uses and maintenance.
Sushi is basically a ball of rice flavored with vinegar (also from rice) and other seasonings, over which a piece of raw fish elegantly cut is usually placed. And that’s why we are talking about 3 Japanese knives for fish today.
In the ancient Japanese culture, cooking plays an important role. Japanese knives require extensive knowledge and experience for their mastery. Each Japanese knife has a very specific use and purpose.
Get slices, cut thinly, chop, cut into julienne, etc., etc., etc … In the cooking world there are a thousand ways to cut food, and each of them has a technique and associated movements, which define – therefore – the ideal use of our favorite tool: the knife.