Yoshihiro Cutlery Guides & Tips
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What Whetstones Should I Get?
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SG2 vs R2 Steel: A Guide to Premium Japanese Knife Materials
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High Carbon Steel Explained: White Steel, Blue Steel, and Super Blue
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The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
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The Anatomy of the Japanese Single-Bevel Knife
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Yoshihiro Japanese Knives Handcrafted with Samurai Swordmaking Tradition
Knife Style
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What is a Garasuki Knife?
The Garasuki is a traditional Japanese poultry butchering knife designed for heavier tasks such as breaking down whole birds. Larger and thicker than the Honesuki,...
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What is a Deba?
Learn what makes a Deba knife unique, how it compares to the Mioroshi, and how to choose the right one for your kitchen.
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What is a Mioroshi?
Mioroshi knives are precision Japanese blades ideal for fish filleting—learn the features, care tips, and how they differ from Deba.
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What is a Paring Knife?
Explore what makes a paring knife essential for in-hand peeling, coring, and garnishing with precision and control.
