Shun Premier 7-inch Asian Cook’s Knife; High-Performance Japanese Knife; Lighter, Nimbler, Multi-Pur…

Price: (as of – Details) The Premier Asian Cook’s Knife is a light, nimble Japanese equivalent of the Chef’s Knife. A fantastic all-purpose knife, the Premier 7-in. Asian Cook’s Knife is ideal for working with meat or fish and also preps veggies beautifully. Steeped in the great tradition of Japanese blade-making, Shun’s Premier series of […]

TUO Cutlery Ring D Series Japanese Damascus Chefs 9.5 inch kitchen knife - Premium AUS-10 High Carbon Damascus Stainless Steel

TUO Cutlery Ring D Series Japanese Damascus Chefs 9.5 inch kitchen knife – Premium AUS-10 High Carbon Damascus Stainless Steel

Price: (as of – Details) AUS-10D Japanese super steel as core of the blade, combined with 44 layers high carbon soft steel, keeping a maximum sharpness hardness, rustproof and long lasting performance, even if working in a wet environment all day. What a exclusive super beautiful and cool damascus pattern!!Sharpest Cutting Knife-You won’t find a […]

Chef Knife Newild 8 inch professional Kitchen Knife Japanese High Carbon Stainless Steel with Ergonomics Handle,Ultra Sharp ,Wear Resistant, Anti Corr...

Chef Knife Newild 8 inch professional Kitchen Knife Japanese High Carbon Stainless Steel with Ergonomics Handle,Ultra Sharp ,Wear Resistant, Anti Corr…

Price: (as of – Details) Newild: To make your life healthy and beautiful High Quality Raw Material:This professional kitchen knife made of Japanese High Carbon Stainless Steel, precise cryogenic tempering increases the steel’s crystalline structure, enhancing, strength, flexibility and hardness Manual polish for blade edge and spine:This chef knife’s tapered blade with minimal slicing resistance […]

How to Make From-Scratch Japanese Curry That's Bet...

How to Make From-Scratch Japanese Curry That’s Bet…

[Photographs: Vicky Wasik unless otherwise noted] “The Japanese, who are probably the world’s greatest culinary aesthetes, don’t hesitate to serve a greenish-yellow glutinous mess over their rice and label it ‘curry.’” And thus Madhur Jaffrey, in An Invitation to Indian Cooking, cut down Japanese curry with the swiftness of a samurai sword. To be fair, […]

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