From Our Blog


How to Take Care Of Your Knife So It Will Last Forever

Posted by Kyoto Knives on


There are several tools in the kitchen that tend to be somewhat "needy" when it comes to the general upkeep and cleanliness. Some kitchen tools just need more love and attention. But for knives, you may find yourself wondering, "How do I take care of a high-end chef knife? What do I need to DO?" In fact, it's almost the complete opposite. The question you should be asking is, what should I NOT DO to ensure my knife stays in pristine condition? Many people think of knives as just a tool for the kitchen. Then there are people in certain industries that have to use knives constantly (Chef, Butcher, cook etc.). The knife becomes an extension of their body and they must treat it as such. These guys already know what they are doing of course but they treat their knives with the utmost respect. This is the kind of...

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Which is Better: Japanese or German Steel?

Posted by Assistant Kyoto on


Which Steel Is Better?

When choosing a chef knife, many different factors can come into play during the selection process. Durability, hardness of the steel, sharpness of the edge and the overall ability to hold a sharp edge over time are just a few functions chefs tend to consider. Most chef knives worth considering are either Japanese made steel or German made steel. Some would argue the difference in the two is dependent on the actually functionality or usage of the knife, which is true to an extent.

However, chef knives can be very costly, especially when buying the higher end models. This brings up the million-dollar question, "Which chef knife is better, Japanese made steel or German made steel?"

What is the Difference Between The Two?

Steel is a metal created from iron and carbon. Steel knives made with a higher carbon content tend to be much harder....

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Your Cutting Board Could Be Destroying Your Knife

Posted by Kyoto Knives on


Should You Invest in a Quality Cutting Board?

People don’t bat an eye forking over $200 for a quality chef knife. There are even people out there who spend $2,000 for a custom made knife.

How about cutting boards? Do you buy a cheap plastic one or spend a few bucks and get a $30 Bamboo board off of Amazon?

Why would you spend more money for a cutting board? For most people, it doesn’t make a difference. But you’re not one of those people. Are you?

A quality board will give your blade’s edge more life, which saves you time and money in getting your blades sharpened. It also helps with food prep. A quality cutting board will make the food prep process quicker.

Ceramic, glass or marble boards should never be used because they will dull your blade edges quickly.

Below is a summary from the BladeForums.com that...

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Weekly Kyoto Newsletter

Posted by Kyoto Knives on


Chef Tip: Make the Perfect Hamburger Patty

Throw the patty against your cutting board to prevent air bubbles. Next press a dimple about (1/2 the size of the patty) in the middle to keep the patty from puffing up too much.

 

Pic/Video of the Week

No explanation needed. Just a picture you can stare and almost taste the meat.

Person of the Week -  Chef José Andrés

Chef with a Heart.

Below is a link to a great NY Times article about his dedication in helping feed Puerto Rico after the hurricane.

Under the banner of his nonprofit group, World Central Kitchen, his crew of chefs, cooking students, pastors, food-truck drivers and hundreds of volunteers has served, as of Tuesday, close to two million meals and handmade sandwiches. Staff members...

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Unboxing is a great way to show you what comes with any product!

Below is a quick demonstration of what you will get with our popular chef knife - the 8 inch VG10 Damascus Japanese Steel Chef Knife.

Click below to see the video:

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