It is likely to get rust on the blade made of steel if you do not care for it. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. To prevent rust, you need to do some adequate maintenance. Don’t mind! It is very …
September 20, 2016 Topics
To our valued customers, we’re pleased to announce that the Autumn sale is held until September 26 (PST) Do not miss the Limited Opportunity! Total 17% Special Discount & Free Shipping Service (1) 5.00% OFF Special Offer for all the customers >> Get Special COUPON (2) up to 7.00% OFF of Volume …
September 15, 2016 Damascus Knives
We’re pleased to announce our customers that … Iseya 33-Layer beautiful Damascus series has got in stock, in a limited quantity. Most type of this series have been out of stock for half a year so far because their popularity. But, now is the rare chance to purchase the valuable blades just for you. Paring …
September 7, 2016 Events
We’re pleased to introduce to you one of the greatest Japanese Fireworks, Omagari Hanabi in Akita prefecture in Japan. It has successfully been held in front of huge crowd of spectators on August 27th, 2016. With the music of Ninth Symphony, a lot of beautiful fireworks were shoot off for the night sky. Hoping that the video …
“Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time, that is completely different from that of the traditional Western knives. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. If you learn how to sharpen, your …
- How to prevent rust on your knife during stock
- MID AUTUMN SALE until 26th
- ISEYA 33-Layer Damascus newly in stock (Limited)
- Great Omagari Fireworks in Japan
- How to sharpen Single-Edged Knives
- Highly praised brand in Japan, Glestain
- 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 !