Yoshihiro Cutlery Guides & Tips
Complete Guide to Gyuto Chef Knives: Everything...
Why a Chef Knife is Essential for Every Home Cook The chef knife is the cornerstone of any kitchen, often the first tool you reach for. With a blade length...
Complete Guide to Gyuto Chef Knives: Everything...
Why a Chef Knife is Essential for Every Home Cook The chef knife is the cornerstone of any kitchen, often the first tool you reach for. With a blade length...
Why Everyone is Switching to Hi-Soft Cutting Bo...
Discover the Yoshihiro Hi Soft Cutting Board, designed to protect your knives and elevate your cooking experience. With its knife-friendly surface, bacteria-resistant properties, and easy maintenance, this cutting board is...
Why Everyone is Switching to Hi-Soft Cutting Bo...
Discover the Yoshihiro Hi Soft Cutting Board, designed to protect your knives and elevate your cooking experience. With its knife-friendly surface, bacteria-resistant properties, and easy maintenance, this cutting board is...
Why You Should Never Hone a Japanese Knife (And...
One of the most common questions we receive is: “Can I use a honing rod to sharpen my Japanese knife?”The short answer is: no. Japanese knives require a different approach...
Why You Should Never Hone a Japanese Knife (And...
One of the most common questions we receive is: “Can I use a honing rod to sharpen my Japanese knife?”The short answer is: no. Japanese knives require a different approach...
What Whetstones Should I Get?
Choosing the Right Whetstone for Your Knife Sharpening Needs A sharp knife is not only safer to use but also delivers better performance in the kitchen. Dull knives can be...
What Whetstones Should I Get?
Choosing the Right Whetstone for Your Knife Sharpening Needs A sharp knife is not only safer to use but also delivers better performance in the kitchen. Dull knives can be...
SG2 vs R2 Steel: A Guide to Premium Japanese Kn...
Discover why SG2 and R2 steel are the top choices for high-performance Japanese knives. Learn about their edge retention, durability, and why professional chefs trust them.
SG2 vs R2 Steel: A Guide to Premium Japanese Kn...
Discover why SG2 and R2 steel are the top choices for high-performance Japanese knives. Learn about their edge retention, durability, and why professional chefs trust them.
High Carbon Steel Explained: White Steel, Blue ...
High carbon steel is highly regarded in Japanese knife making for its sharpness and edge retention. Unlike stainless steel, which contains at least 12% chromium to resist rust, high carbon...
High Carbon Steel Explained: White Steel, Blue ...
High carbon steel is highly regarded in Japanese knife making for its sharpness and edge retention. Unlike stainless steel, which contains at least 12% chromium to resist rust, high carbon...