Kyoku Chef Blog

Discover the best knives for home chef use. Explore top sets, compare Santoku and Gyuto knives, and find low-maintenance, high-performance options.

Usuba vs Nakiri knives compared in a practical guide. Find key differences, best uses, and which Japanese vegetable knife fits your cooking style.

How to cut flank steak against the grain for soft, delicious slices? Discover how to locate the grain and cut in the right direction.

This blog details all the uses of a kitchen utility knife. It explains how this knife improves everyday cooking, when to use it, and how to choose the right utility knife depending on what you are cooking.

Learn the easiest way to cut parsley for fresh, clean flavor every time. This guide covers how to wash, prep, and chop parsley properly without bruising the leaves.

Learn how to cut prime rib into perfect steaks using a simple, effective method. Discover why removing the back rib first makes slicing easier, which knives work best, and why switching from a boning knife to a carving knife gives cleaner, more precise cuts.

Learn how to cut spiral ham. Discover a simple, effective way to cut spiral ham with a sharp Japanese knife. Learn how to carve a spiral ham perfectly using a Japanese knife. Step-by-step tips to slice with precision and make your holiday meal look as good as it tastes.

Learn everything there is to know about cutting celery. Explore how to cut celery into sticks, slices and finely chopped pieces, and some tips on how to cut and use celery ribs and celery root (celeriac).

This blog explains what bias cut means in cooking, and which common vegetables are usually cut on the bias. It also explains the differences in biased cut in cooking and bias cut in clothing.

Discover four of the best Japanese serrated bread knives for cutting sourdough bread from Kyoku. These knives are long, with sharp serrated blades, comfortable handles, sturdy, well-balanced blades to give you neat sourdough slices without crushing that beautiful crust.

This blog explains five different ways to cut vegetables. From slicing to chopping to julienne cuts, it explains the five vegetable cutting methods to choose from, which yield different results in terms of look, taste, and cooking requirements. 

For soups, for example, you want bigger vegetable pieces, so you go for chopping. For spring rolls, you’d want fine strips, so you must use the julienne cut. Then there are also slice cuts, mince cuts, and dice cuts, which give you different textures, cooking times, and presentations.