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Want to make beautiful (and good) sushi? Many of us are drawn to the alluring and delicious look of sushi. We are far from suspecting that making your own sushi,...

You don't have to be a great Japanese Sensei to make your own sushi... and homemade sushi is so much cheaper than at the restaurant... Did you know that sushi...

As is the case with many Asian countries, the traditions of Japan have also gifted the world with precious objects that remain acclaimed over the centuries. Thus, in terms of...

Japanese steel V-Gold-10 You have certainly already heard of this essential steel of Japanese cutlery that has become a reference in the world of kitchen knives. It is considered by...

If you are interested in kitchen knives and particularly Japanese kitchen knives, you have certainly heard of damascus steel knives. Resulting mainly from a remarkable traditional Japanese know-how, knives with...

(And why this knife gives you an unfair advantage over other cooks) They say the best kitchen knife is often the biggest, yet most people are more comfortable with a...

Wood has been one of the most common natural materials used for knife handles for decades and it is not uncommon for knife enthusiasts to be drawn to knives with...

In cutlery we find two main types of steel: stainless steels and carbon steels (we will discuss in another article a variant of steel called damascus steel ). What is...

If there is one enemy common to all your kitchen knives, it is rust ! Contrary to popular belief, the appearance of rust on a knife is not a sign...

Surely you are tired of all those kitchen knives that overflow from your drawers but none of which cut properly... It's not easy to do a good job with cutters...

Classified among the best kitchen knives, Japanese knives have gradually found their place on our worktops. Highly appreciated by catering professionals, these accessories appeal to individuals looking for fine and...

What to choose to sharpen your Japanese kitchen knife? It is better to take care of your knife regularly to keep the cutting edge in good condition than to leave...