How to Look After Your Japanese Kitchen Knives
Practical guide to Japanese-knife care (use, wash, storage, boards, whetstone sharpening) with FAQ.
Aron Zhang |
KNS BLOG
How to Look After Your Japanese Kitchen Knives
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Two things that you just have to try in Toyama
Food post on Toyama's shiro-ebi (white shrimp) and hotaru-ika (firefly squid), tied to the July-2019 trip's Hanaki dinner.
James Zhang |
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Japan Trip, July 2019, Day 1: Osaka
Day-1 travelogue: how a K&S Osaka leg runs — Sakai Takayuki dinner with Aoki, and the Doguyasuji kitchen-ware street.
James Zhang |
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Side Mission: Grab that Bottle!
Whisky-hunting post on scoring rare Japanese whisky (Yamaya, small shops, allocation tips) during K&S supplier trips to Japan.
James Zhang |
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Where to buy Shigefusa in Japan?
Route-finder to the Tsubame-Sanjo TSRIPC civic showroom for buying maker-direct knives (incl. Shigefusa, Hinoura, Yokishane) at true retail.
James Zhang |
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Yu Kurosaki and Four Other Takefu Knife Village Makers Receive the Dentokougeshi Award
News post: five Takefu Knife Village makers (incl. Yu Kurosaki, Yoshihiro Yauji) earn the Dentokougeshi title.
James Zhang |
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Visiting Sukenari Hamono, Apr 2016
2016 visit to Sukenari Hamono, Toyama: factory tour, Master Hanaki's water-quenched honyaki forging, and his HRC test charts.
James Zhang |
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Japan trip 2014, Miki City, Tanaka / Nishihara workshop
2014 Miki City trip: Nishihara's workshop (mentor of the region) and the Shigeki Tanaka workshop.
James Zhang |
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Japan trip 2014, Sakai City, Aoki Hamono, Itsuo Doi and Hirosugu Tosa
2014 Sakai trip to Aoki Hamono/Sakai Takayuki: Itsuo Doi forging the Hien end-to-end and master sharpener Hirosugu Tosa finishing it.
James Zhang |
