Amy 
After spending three months testing 15 different single bevel usuba knives in my home kitchen, I peeled over 200 pounds of daikon and carrots to find the best blades for katsuramuki technique. The difference between a good usuba and a great one comes down to how the single-bevel edge interacts with the vegetable during that … Read more
I hear this question almost every night at KAZ Sushi Bistro. A guest stares at our drink menu, hesitating between sake and soju, unsure which to order with their omakase. These two East Asian beverages often get lumped together, but understanding the difference between sake and soju will completely change how you approach Asian dining. … Read more
There’s nothing quite like the satisfaction of slicing through a fresh piece of salmon for homemade sashimi. The right knife makes all the difference between jagged, torn flesh and pristine, glass-like slices that rival your favorite sushi restaurant. After testing dozens of yanagiba knives over the past six months, I’ve discovered that the best yanagiba … Read more
Learning how to drink sake properly opens up a world of flavor most people never experience. I remember my first time at a Japanese restaurant, staring at the small ceramic cup wondering if I was supposed to throw it back like a shot or sip it like wine. The good news? Drinking sake is simpler … Read more
The art of creating perfect sashimi starts with the right tool. A yanagiba knife isn’t just another kitchen knife. It’s a specialized Japanese instrument designed specifically for slicing raw fish with surgical precision. I’ve spent years working with these knives, and the difference between a good yanagiba and a great one transforms sashimi from dinner … Read more
After spending 15 years in professional sushi kitchens across Tokyo and New York, I’ve learned that the yanagiba is more than just a knife—it’s the soul of sushi preparation. This single-bevel Japanese masterpiece transforms how we slice raw fish, creating those translucent, glass-like sashimi pieces that define exceptional sushi. When I transitioned from traditional French … Read more
A Gyuto knife is the Japanese equivalent of a Western chef’s knife, distinguished by its thinner, lighter blade made from harder steel. The name translates to “cow sword” or “beef knife” in Japanese (牛刀), reflecting its original purpose for cutting beef. These versatile tools hold a sharper edge longer than traditional European chef’s knives. I’ve … Read more
I learned about carbon steel knife care the hard way. After investing in a beautiful Japanese gyuto, I left it in the sink overnight. The orange spots that greeted me the next morning taught me everything I needed to know about rust prevention. Carbon steel knives are sharper, easier to sharpen, and hold their edge … Read more
A deba knife is a thick, heavy, single-bevel Japanese kitchen knife specifically designed for fish butchery. It features a triangular blade profile with a sturdy heel, wide belly, and precise tip that allows chefs to remove fish heads, cut through small bones, and produce clean fillets with exceptional control. This traditional knife dates back centuries … Read more
A yanagiba knife is a traditional Japanese single-bevel slicing knife designed specifically for preparing sashimi and sushi. Its name, 柳刃包丁 (yanagi-ba-bōchō), literally translates to “willow blade knife” in reference to its long, thin, graceful profile. The single bevel edge is sharpened on one side only, allowing for extremely precise pull-cut slicing of boneless fish without … Read more