Yoshihiro Cutlery Guides & Tips
The 3 Essential Single-Edged Japanese Knives Ev...
Discover the 3 must-have single-edged Japanese knives every chef needs: the Yanagi for slicing fish, the Deba for breaking down fish, and the Usuba for slicing vegetables. Learn how these...
The 3 Essential Single-Edged Japanese Knives Ev...
Discover the 3 must-have single-edged Japanese knives every chef needs: the Yanagi for slicing fish, the Deba for breaking down fish, and the Usuba for slicing vegetables. Learn how these...
The Anatomy of the Japanese Single-Bevel Knife
Understanding Single-Bevel Japanese Knives Traditionally, Japanese knives were designed with a single bevel, a distinctive grind featuring three key parts: the shinogi surface, the urasuki, and the uraoshi. This method...
The Anatomy of the Japanese Single-Bevel Knife
Understanding Single-Bevel Japanese Knives Traditionally, Japanese knives were designed with a single bevel, a distinctive grind featuring three key parts: the shinogi surface, the urasuki, and the uraoshi. This method...
Yoshihiro Japanese Knives Handcrafted with Samu...
Explore the legacy of Yoshihiro, where ancient samurai sword-making techniques are applied to handcrafted Japanese knives. Learn about the history, craftsmanship, and superior quality that makes Yoshihiro knives a top...
Yoshihiro Japanese Knives Handcrafted with Samu...
Explore the legacy of Yoshihiro, where ancient samurai sword-making techniques are applied to handcrafted Japanese knives. Learn about the history, craftsmanship, and superior quality that makes Yoshihiro knives a top...