Kyoku Chef Blog

How to Dice Potatoes Like a Pro. A Step-by-Step Guide on Dicing Potatoes.Learn how to dice potatoes easily and evenly. Use clear instructions, professional knife tips, and advice to cut the best cubes.

How to Mince Chicken at Home Step-by-Step Best Tools. Learn how to mince chicken and how to mince chicken breast at home with ease. Step-by-step guide + best knives for mincing chicken by hand.

What is mincing? Learn everything about the mince cut, the best knives for mincing, and how to master mincing with expert insights.

 How to cut sourdough bread perfectly every time using the right technique and the best serrated knives from Kyoku—my favorite bread-cutting tool.

Learn how to do brunoise cuts easily with this 7-step guide. Learn the best knives, expert tips, and why this skill enhances your cooking.

Learn how to slice brisket properly in 4 steps. Master separating the point from flat and cutting against the grain for juicy, tender results every time.

Discover practical kiritsuke knife uses from a chef who trained in Japan. Learn cutting techniques for fish, meat, and vegetables with this master blade.

Learn what serrated knives are, why they have teeth, and when to use them. Discover how these specialized kitchen tools make cutting certain foods easier.

Discover what makes a paring knife unique, how it’s used in the kitchen, and why it’s essential for precise cutting tasks. 

Discover expert food safety recommendations for the best cutting board for meat. Learn how to keep your kitchen safe and your knives sharp.

Wondering if you can eat salmon skin or how to remove it? Get pro tips for perfectly skinning salmon and when to leave that nutritious skin on.

Discover whetstones - the key to razor-sharp knives. This guide covers types, grit sizes, proper techniques, and why Japanese chefs swear by them.