August 25, 2016 Brands
Glestain knives received an enormous amount of support from many professional chefs in the field of Western cuisine in Japan. The name of “Glestain” might sound a name of a maker in Western country but it is an authentic Japanese brand. Norio Negishi, who is the cooking director of the prestigious hotel “Hotel Okura” at …
August 23, 2016 Topics
To our valued customers, we’re pleased to announce that the SUMMER CLEARANCE SALE is held until August 31 (PST) Do not miss the Limited Opportunity! Total 15% Special Discount while supplies last (1) 5.00% OFF Special Offer for all the customers >> Special COUPON present (2) up to 5.00% OFF of Volume …
Tuna, called “Maguro” in Japanese, is the king in Sushi. Of course there are different type in Tuna tribe, and one the tastier and popular is a bluefin tuna or “Kuromaguro”. An adult fish of Kuromaguro normally grows up more than three meter long and 400 kg in weight, that is the biggest tuna in the sea around Japan. …
We’re pleased to announce that the special feature page of Damascus kitchen knives has been updated.Damascus pattern gives off a mystique from its own elegant pattern, toughness, and durability.Especially, Japan has developed its own excellent manufacturing method in forging of Katana (or Swords) and Kitchen knives, and it was successfully applied to the extraordinary sharp and beautiful Damascus kitchen knives.Therefore we’d …
August 11, 2016 Japanese Cuisine
Kaiseki cuisine is known for its meticulous preparation and beautiful presentation. It’s also known as the most expensive type of Japanese food. There are said just two sophisticated cuisines in the world — one is the Kaiseki in Japan and the other is the French Haute cuisine. Now the Japanese cuisine is served as the highest and …
- Highly praised brand in Japan, Glestain
- SUMMER CLEARANCE SALE (while supplies last)
- Japanese Kitchen Knives for King of Sushi
- Damascus Knife Special Coverage Updated
- The world of Japanese culture, Kaiseki Cuisine
- Honyaki and Kasumi Knives — Two basic categories of Japanese wa-bocho
- Japanese Excellent Knife Brand MISONO update
- TSUKIJI Fish Market will end 80-year-long history this autumn
- KYOTO – SHORT FILM
- How to remove rust on blade
- Antler Handle version of Damascus Knives by Sakai Takayuki
- Most Popular Festival in KYOTO
- Filleting Fugu (Puffer Fish) for Sashimi
- Point of Sashimi Cutting
- How to use Sharpening Guide for better sharpening your knives
- Global media get a taste of Mie ahead of G-7 summit meeting
- Yabusame Shinji in World Heritage Shimogamo Shrine
- French Chef held Japanese KAISEKI lesson in NY
- Yaxell Launched JAPAN LIMITED Damascus Knives
- ISEYA Damascus G-series Updated
- MASAHIRO, well known for its balance, flexibility and strength
- Shiki-bocho, very traditional Japanese food ceremony
- SAKURA season will come soon in Japan
- Basic technique of how to cut vegetables
- Reasonable Japanese-Traditional-Style Blades, NARIHIRA
- Innovative Japanese Chef in pre-cool JAPAN era
- Which waterstone is better, #1000/6000 or #1000/#3000?
- Kyoto experienced the First Snow
- Lucky Men Race in Historical Japanese SAKE Shrine
- Japanese Tuna Cutting Show by Sword-like Knife
- Japanese New Year Foods – Osechi
- Can you ship Japanese Kitchen Knives to my Country?
- What are the best knife set in my cooking school?
- Young Sushi Chef awarded Michelin Star
- “Honyaki” is made by Japanese Katana technique?
- What Knife should Sushi Chef keep?
- Gift Wrapping Service gets available
- Oishii JAPAN
- “Hamon” is a defect?
- Japanese and German Chef’s Knives
- Why do TOP chefs in New York use Japanese knives?
- Imagine the Life Without Blades
- ISEYA Damascus Family Updated
- Who is the First Sushi Chef to Receive THREE MICHELIN STARS ?
- What’s TSUKIMI ?
- How to sharpen Misono UX10 at 70/30 ?
- Sharpening Knife by Master Sushi Chef Hiro Terada
- Essential beautility, ISEYA knives
- Daimonji Bonfire in Kyoto (Daimonji Gozan Okuribi)
- Stylish Damascus, MIYAKO series
- Stainless steel or High-carbon steel ?
- How to handle an Aogami (Blue paper) Steel knife ?
- Need Knives, Hard to chip and Holding the edge for long time
- How to care the soul of Japanese cuisine
- I would like to have the knife hardness 64-65 up !
- Need a knife for both all-purpose and for de-boning !
- Gion Matsuri Festival in KYOTO
- Culture of Japanese Kitchen Knives
- Unique design, MCUSTA ZANMAI
- What is Kiritsuke Yanagiba ?