KAZ

At KAZ Sushi Bistro, our chefs cut through 200 pounds of fish a week. We learned fast that the difference between a clean sashimi slice and a torn one comes down to the steel in your hand. After spending 90 days rotating through 12 different knives made in Japan, we found the models that genuinely … Read more

I made my first sushi roll about three years ago with a dull Western chef’s knife I had owned for a decade. The salmon tore. The rice crumbled. I nearly gave up on homemade sushi entirely. That all changed the day I picked up a proper Japanese sushi knife. The blade slid through fish like … Read more

I still remember the first time I picked up a VG10 Japanese chef knife at a knife shop in Tokyo’s Kappabashi district. The sales clerk handed me a Tojiro gyuto to try on a tomato, and I nearly laughed because the blade slid through the skin before I felt any pressure. That moment sold me … Read more

I remember the first time I held a real Damascus Japanese knife in my hands at a friend’s restaurant. The wavy pattern shimmered under the kitchen lights, and when I sliced through a ripe tomato, the blade moved like water. That moment sparked a months-long hunt for the best damascus japanese knives worth recommending. I … Read more

Blue steel Japanese knives represent the pinnacle of traditional cutlery craftsmanship, and after testing five models over six weeks in our kitchen, I can confirm they slice cleaner and hold an edge longer than anything in our stainless collection. Blue steel, also called Aogami or blue paper steel, comes from Hitachi Metals (now Proterial) and … Read more

I’ve spent the last three months putting ten of the best SG2 powdered steel knives through real kitchen work, and the results changed how I think about premium Japanese cutlery. SG2 (also called R2) is a powdered metallurgy stainless steel that sits at the top of the kitchen knife world. It holds an edge far … Read more

I’ve spent years behind a sushi counter in Seattle, and the knife in my hand matters more than any other tool in my kitchen. After testing dozens of blades over the past year, I put together this guide to the best high carbon Japanese knives you can actually buy right now in . High carbon … Read more

Finding the best stainless japanese knives changed how I cook at home and at the sushi bar. I spent years struggling with dull, heavy Western blades that crushed tomatoes instead of slicing them. Then I picked up my first Japanese gyuto with a VG-10 core, and the difference was immediate and startling. Stainless Japanese knives … Read more

I am left-handed, and I have spent more money than I want to admit learning how badly most kitchen knives are built for people like me. Standard chef’s knives work fine for lefties, but the moment you step into traditional Japanese knives, handedness stops being optional. The bevel on a true single-bevel yanagiba, deba, or … Read more

I spent the last three months cutting through onions, sashimi-grade salmon, and dense kabocha squash to find out which san mai knives actually live up to the layered-steel hype. After logging roughly 80 hours of prep work across my home kitchen and a borrowed line at a sushi counter, I have a clear picture of … Read more