KAZ

At our sushi restaurant in Brooklyn, we break down fish and poultry every single day, and over the past three years our team has cycled through more than two dozen boning knives in search of the right edge. I still remember the first time I used a true Japanese honesuki after years on a Western … Read more

When I first picked up a Japanese cleaver in a sushi kitchen in , I realized I had been fighting my chef’s knife for years. The wide rectangular blade glided through a daikon radish in a single motion, the razor-sharp edge left no bruising, and the tall profile gave my knuckles room to clear the … Read more

Our team spent the last three months slicing through 18 loaves of sourdough, 12 baguettes, and countless bagels to find the best Japanese bread knives worth your money in . After testing everything from the $21 Suncraft to the $230 Shun Premier, three knives stood out for combining razor-sharp serrations, balanced handles, and the kind … Read more

At KAZ Sushi Bistro, we slice raw fish all day with single-bevel yanagiba knives that most home cooks will never touch. But when the dinner service moves to the table and a guest orders our wagyu ribeye, the tool that matters is the steak knife in their hand. That is exactly why we spent weeks … Read more

I’ve spent the last three months peeling apples, deveining shrimp, and trimming turnips with eight different Japanese paring knives to find out which ones are worth your money. After 240+ hours of hands-on testing on my own cutting board, I can tell you that finding the best Japanese paring knives comes down to three things: … Read more

Looking for the best japanese utility knives to add to your kitchen in ? After spending six weeks cutting through onions, garlic, herbs, tomatoes, and even small pieces of meat in our test kitchen, I found seven standout options that balance precision, comfort, and value. Whether you want a premium Damascus blade or a budget-friendly … Read more

Finding the right Japanese vegetable knife transforms how you prep ingredients. At KAZ Sushi Bistro, we rely on nakiri and usuba knives daily for precision vegetable work, from paper-thin cucumber slices to perfect julienne cuts. A good Japanese vegetable knife glides through produce with minimal effort, keeping your cuts clean and your workflow efficient. The … Read more

A Japanese carving knife, called a sujihiki, is the quiet workhorse behind every clean slice of brisket, roast, or sashimi. The name literally means “flesh-slicer” in Japanese, and once you pull one through a piece of meat, you understand why chefs reach for them over Western carving knives. At KAZ Sushi Bistro, we talk to … Read more

Filleting fish with the wrong blade is exhausting. I learned this the hard way after ruining a beautiful side of salmon with a dull chef’s knife, then watching my sushi mentor break down the same cut in seconds with a proper Japanese fillet knife. That moment sent me down a rabbit hole of Deba blades, … Read more

After spending three months testing 12 of the best hand forged Japanese knives across our sushi line, I learned that the right blade completely changes how a kitchen runs. We hand-selected these knives from over 50 options based on steel quality, edge retention, and real-world cutting performance in daily restaurant use. Our team used each … Read more