Not all knives are created equal and in fact not all Japanese knives are created equal. At the central core of any good Japanese knife is hard steel that is…
On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton…
Japanese knives – it’s all about the edge The last 10 years has seen a huge influx in the demand for Japanese knives from chefs around the globe. While home…