For any keen cook or an aspiring chef, a great knife will transform meals and rejuvenate the kitchen. It can help take your cooking to the next level, improve your chopping, and makes cooking that much more enjoyable because you are using a knife you are pr...
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 tha...
When we talk about Japanese chef knives in Australia, the one you may be most familiar with is the Gyuto knife. It is the Japanese version of the western chef’s knife and is very versatile — it can be used for everything from chopping vegetables to slicing different kinds of meat.  Let’s dive into the origins and history of this tool, and the different ways you might use Gyuto knives in Aust...
The use of Damascus Steel in kitchen knives can be somewhat of a polarising topic and poses several questions. Is there any real difference in performance between a Damascus Steel kitchen knife and regular steel kitchen knife? Is it all just for looks? Why are some Damascus kitchen knives so damn expensive and some are so cheap? Here we’ll answer these for you, sticking to the facts and givi...

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