Chefs Edge Blog

Seki Kanetsugu Zuiun Kiritsuke 210mm

Why Japanese Knives Australia?

Why Japanese Knives Australia? Take a dive into the wonderful world of Japanese chef knives, and why they're considered to be the best in the world.There is a certain romanticism associated with fine goods that are crafted by hand. Japanese chef knives are forged with precision and care, steeped in tradition, and hold quality of the finished product above all else. They hold a special place in the hearts of many.Deep down we yearn to own something special, something that...

Japanese Chef Knives – The Nakiri

Japanese Chef Knives - The Nakiri Most of us know there's a Japanese chef knife for just about everything: knives for meat and knives for fish. Meanwhile, the Western-style chef's knife or Japanese Gyuto knife quite literally do everything. You've got great options when it comes to Japanese knives in Australia.But did you know there's a knife just for cutting vegetables, too? In Japanese cooking, that blade is the Nakiri knife. You might think that any blade will do to...

Suehiro Small Leather Strop

Caring for your Japanese Chef Knife

Caring for your Japanese Chef Knife Japanese chef knives need a little more care than your regular off the shelf knives. But don't be afraid, looking after them is easier than you think.So you’ve taken the plunge and bought your first ‘real’ chef knife. As you gaze at it with a smile, it can be somewhat daunting to use your Japanese chef knife for the first time. As with all high-performance tools, your new knife will need some love and...

Kovares Custom Chef Knife

The definitive guide to Japanese knife steels

The definitive guide to Japanese knife steels It’s the business end of the chef knife, the part that does the real work.The core steel of your knife, or the cutting edge, is one of the most important aspects in determining how your knife performs. The grind, balance, weight and size of a knife are also important, but often the debate rages on what the best core steel is to use for a knife. Is ZDP-189 worth the cost? Is VG-10 any good?...

Senzo Universal Gyuto 180mm

Choosing the right chef knife for you

Choosing the right chef knife for you Never heard of a Gyuto? No idea what SG2/R2 is? Double or Single Bevel? Don't panic, we'll explain what you need to know when picking out a Japanese Chef knife.If you’re in the market to purchase a Japanese kitchen knife, you might be looking for a timeless, meaningful gift, interested in the culinary arts, a chef, or simply wanting to cook a delicious meal for your loved ones.There are many different Japanese knives,...

Japanese Chef Knives – The Santoku Knife

Japanese Chef Knives - The Santoku Knife Japanese kitchen knives are legendary around the world.  The precision of Japanese cuisine naturally requires a range of incredibly specific tools, and for many, this is part of the fascination.Specialist tools like Sashimi knives play an essential part in this cuisine. However, few people realize that the real stalwart of all Japanese kitchen knives is the Santoku knife.  This versatile blade is a must for budding chefs with interest in Japanese cuisine.The market...

carbon steel knife

The Patina – marks on your new knife

Why are there marks on my new knife? It may come as a shock to some to find stains and marks on your new expensive knife. So what are they and why do they appear?One of the most common questions we get asked following the purchase of a new Japanese chef knife are the dark marks that can appear on high carbon steel blades.These marks don't wash away, and can result in discolouration that lasts for the life of the...