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.

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.

Discover what chef knives are used for and how to choose the perfect knife size. Learn which chef knife size matches your cooking style and skill.

Curious about kiritsuke knife? Find out what these Japanese blades do best in everyday cooking, whether they're right for your kitchen, and how to use one.

Learn what makes a quality knife blade, from full tang design to edge retention. Expert guide to choosing the perfect knife for your kitchen needs.

Tired of mangled zucchini? Transform from veggie butcher to precision chef! Our no-nonsense guide on how to cut a zucchini reveals secrets for perfect slices.

Transform your cooking with the right cleaver knife. From breaking down meat to creating chef-worthy vegetable cuts, master the art of cleaver types and techniques today.

Confused by similar-looking knives? Discover how boning knife vs fillet knife differences transform your meat and fish prep. Make the right choice for your cooking.