Welcome to the blog
The Sujihiki knife is the Japanese equivalent of the Western carving knife. Its long, thin double-bevelled blade means it will glide through the meat in one pass rather than having to saw through it, this helps keep the meat moist and eliminates the 'ridges' that you get from making more than one pass.
Thank you to all our customers for a wonderful 2017!
Looking for a special gift this Christmas? Here's our picks for the perfect gift.
We're often asked if we can get certain ranges or specific knives in stock. The answer is often "it depends".
We get quite a few emails from you lovely people asking for advice on which knife to get as a “first good knife” and we've got a long answer and this helpful short answer.
Ever wanted a simple demo of the sharpness of a great knife, here is something you can try at home to compare yours.
I received a text over the weekend from a friend asking me to solve an odd disagreement he was having with his girlfriend: "In a wall mounted knife rack, do the knives go blade pointing up or down?" I thought I'd share my response with you all.
Handmade knives are more popular than ever as more people appreciate their quality so there's often a bit of a rush for some items.
Now you have a great knife you need an excuse to get to know it. Here is one of our favourite and versatile recipes for an amazing tasting side dish which luckily needs quite a bit of chopping, slicing and dicing to give you some practice.