Kyoku Chef Blog

Discover what is patina on carbon steel knives, why this protective layer matters, and how to develop beautiful patterns that tell your cooking story.

Carbon Steel vs Stainless Steel Knives: Discover which performs better, requires less maintenance, and why serious chefs choose one over the other.

Discover the perfect way to store knives while traveling. This guide to knife rolls will keep your blades safe, sharp, and secure anywhere.

Learn how to identify a good Japanese knife through steel quality, hardness ratings, blade geometry, handle construction, and craftsmanship indicators.

Learn the major 15 paring knife uses that chefs rely on daily. Discover the when and how to use this small blade to transform your kitchen preparation.

Master how to use knife sharpeners like a pro. Our guide reveals simple techniques for 3 types of sharpeners to restore dull blades to razor-sharp perfection.

Discover the ideal knife sharpening angles for Japanese & Western blades with our comprehensive chart. Learn the 15 vs 20 degree edge difference.

Wondering if that old rice vinegar is still good? Discover why it rarely goes bad, how to spot the few warning signs, and why those expiration dates aren't what you think.

What is a shallot? Discover why these fancy onion cousins make chefs swoon, when to use them, and how they'll secretly upgrade your cooking game.

Discover why dark meat chicken is preferred by chefs and home cooks alike. Learn expert tips for selection, deboning, and preparation to unlock its full flavor potential.

Stop using the wrong oils that can ruin your kitchen knives. Discover what knife oil is and how to oil your blade to best defend against rust and damage.

Think you know what makes the sharpest knife in the world? From lab diamonds to Japanese steel, discover what really matters for practical sharpness.