Yoshihiro Cutlery Guides & Tips
The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
The Yanagi, Deba, and Usuba are the three core single-bevel Japanese knives: for sashimi, filleting fish, and vegetable prep. See which to start with.
The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
The Anatomy of the Japanese Single-Bevel Knife
A breakdown of single-bevel Japanese knife anatomy — the shinogi surface, urasuki, and uraoshi — and how each part affects cutting and sharpening.
The Anatomy of the Japanese Single-Bevel Knife
Yoshihiro Japanese Knives Handcrafted with Samurai Swordmaking Tradition
Yoshihiro knives trace their forging techniques back to Sakai City's samurai sword-making tradition. Here's the history behind how our knives are made.
Yoshihiro Japanese Knives Handcrafted with Samurai Swordmaking Tradition