Information

Japon bıçak dünyasında bir efsane olan Aogami çelikler (Blue Paper Steel), özellikle geleneksel ustalıkla dövülen şef bıçaklarında tercih edilir. Peki Aogami #2, Aogami #1 ve Aogami Super arasındaki farklar nelerdir? Bu içerikte Aogami serisini detaylı şekilde inceleyerek, hangisinin sizin için daha uygun olduğuna...

At the heart of culinary arts and professional cooking lies having the right tools. The most important of these tools is undoubtedly the knife. Carbon knives , a favorite of chefs and serious culinary enthusiasts worldwide, are known for their...

In the culinary arts, the right tools are key to success. Japanese fish knives, in particular, offer a unique level of mastery in preparing fish and seafood. These knives reflect the refinement and precision of traditional Japanese cuisine. Unlike the...

Many people, from professional chefs to culinary enthusiasts, find themselves torn between ZDP-189 and SG2 (Super Gold 2) steels when searching for a high-quality Japanese chef's knife. So, what are the differences between these two high-performance steel types? Which steel...

For a chef, the most important kitchen tool is their knife. So, which knives do world-renowned chefs prefer? Which types of steel do they trust? In this article, we explore how Japanese handcrafted knives have become the favorites of culinary...

One of the most frequently used but least maintained tools in the kitchen is the knife. No matter how high-quality it is, a knife will eventually lose its sharpness. This can both reduce efficiency and put your safety at risk....

Honyaki is one of the purest and most traditional methods of Japanese knife making. This special technique relies on a production process that requires high precision and years of experience, applied only by master blacksmiths. Honyaki knives are made from...

If you want to work more efficiently, enjoyably, and precisely in the kitchen, choosing the right knife makes a big difference. Japanese chef's knives , in particular, offer a professional touch to home cooks with their high-performance cutting experience. So,...

For seafood lovers, freshness and flavor are everything. But fresh fish doesn't always mean the tastiest. That's where a special method the Japanese have been using for centuries comes in: Ikejime . So, what is ikejime and why is it...