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Navigating the Knife Jungle: Find the Right Kitchen Knife for You Choosing the perfect kitchen knife can be overwhelming, but I’m here to help you find the best one for your needs. Santoku vs. Gyuto (Chef’s Knife) If you’re looking for a versatile knife that can handle vegetables, fish, and meat, a Santoku or a […]
When it comes to kitchen essentials, a good knife is one of the most important investments you can make. If you’re a food enthusiast or a professional chef who values precision and versatility, consider adding a Petty knife to your collection. The Petty knife is a compact all-purpose knife designed for smaller tasks, such as […]
In today’s modern kitchens, there are countless types of knives to choose from. If you’re looking for a versatile, easy-to-handle knife, consider investing in a Santoku knife. The Santoku knife has gained worldwide popularity due to its versatility, sharpness, and practicality as a great alternative to the classic chef’s knife or Gyuto. In this blog […]
When it comes to knives that combine versatility and precision, few can match a Gyuto knife. The Gyuto knife is the traditional Japanese chef’s knife that has gained popularity worldwide. With its elegant design and excellent performance, the Gyuto knife is a must-have tool for any serious chef or food enthusiast. In this blog post, […]
There’s a lot of debate about which material is best for cutting boards—whether it should be wood, and if so, which type, or plastic. The main concern is avoiding damage to your knives during use. Generally, it’s not the food that dulls your knives, but rather the surface of the cutting board. Most types of […]
There are many theories about the origins of Damascus steel—some say it came from India, others claim it’s from Syria, and some suggest entirely different places. However, most agree that the legendary forging technique was spread by Genghis Khan during his travels across Asia in the 13th century. The traditional method of making Damascus steel […]
At Suba Knives, we are often asked about our approach to sharpening steel: is it a good idea to use, or are there better ways to maintain your knives? First and foremost, we recommend sharpening your knives using flat grinding stones. In addition to this, maintain your knives with a fine grindstone (such as 3000 […]
A sharp knife doesn’t just make cooking easier and more enjoyable—it also helps preserve the freshness of ingredients. When fruits, vegetables, and meats are cut with a properly sharpened knife, they retain more moisture and flavor, enhancing both texture and taste. Here’s what you need: Grindstone: I recommend a grindstone in grit about 1000 and […]
Buying a high-quality knife is a personal decision. Factors like weight, balance, blade type, handle shape, and steel composition all play a role in choosing the right knife. Since there’s no single “best” option, the best way to find the right knife is to visit stores, test different models, and handle them yourself. If you’re […]
The key differences between European and Japanese knives—aside from their country of origin—lie in the hardness of the steel and the overall construction. European knives, particularly those from Germany and France, are typically made from a single layer of softer steel. Unlike Japanese knives, which often have a layered “sandwich” construction, European knives are designed […]
The Debate: Handmade vs. Machine-Made Knives There is an ongoing debate about which type of knife is better—and whether handmade knives are worth the extra cost. From the start, let me clarify that there is no definitive answer. In Japan, knife-making involves multiple specialized craftsmen, typically divided into three key roles: the blacksmith, the sharpener, […]
Sharpening and Knife Efficiency When sharpening a knife on a grindstone—which I highly recommend, either at home or by a professional—you create a microscopic set of ‘teeth’ along the edge of the blade. Because of this, a knife functions best when used similarly to a saw or a bread knife. To maximize efficiency, always move […]
The Traditional Ones Deba Knife Used for filleting fish. Because it’s quite thick, you can also use the sole part/heel to chop through smaller bones and joints in the fish. Many Japanese chefs apply a ‘koba’ edge to the deba, sharpening it at a slightly higher angle to make it more durable and robust against […]
When looking at knife handles, two main styles stand out: Western (European) and Japanese. Western-style knives typically have a full tang, meaning the steel runs through the entire length of the handle, providing balance and durability. This construction is common in most European knives. The tang may either be a single continuous piece of steel […]
When exploring Japanese knives, you will frequently encounter the terms “single bevel” and “double bevel.” These terms refer to the blade geometry and sharpening style—whether the knife is sharpened on one side only (single bevel) or on both sides (double bevel). Single Bevel Knives Single bevel knives are a hallmark of traditional Japanese craftsmanship. They […]
When it comes to kitchen knives, steel is generally categorized into two main types: stainless and carbon (non-stainless). Traditionally in Japan, steel was often color-coded to make identification easier, as most steel types look similar. This led to names such as White Steel (Shirogami), which is still considered the purest and most prestigious knife steel […]
A question that often goes overlooked in the knife industry is a simple one: Why use good knives at all? After all, the food will be edible whether you use a top-quality knife or a cheap, dull one. Will the Food Be Better? Yes, absolutely. While the food will be edible either way, the quality […]
Back to Genghis Khan Over time, many myths have surrounded the origins of the damask method (also known as Damascus steel). Some say it came from India, others claim Syria, but most agree that Genghis Khan, during his conquests across Asia, helped spread this forging technique. The process involved folding and hammering impurities out of […]
Talking about knives in Japan is a bit like discussing wine in France—there are distinct regions known for producing knives with specific characteristics. Below, I’ll give an overview of some of the most famous regions and highlight a few makers whose work stands out. Sakai, Osaka Prefecture Sakai is renowned for being the birthplace of […]
When people think of Japanese kitchen knives, many immediately associate them with samurai swords (katanas). However, the journey from the battlefields of feudal Japan to the kitchen knives we use today is long and fascinating. Surprisingly, modern Japanese kitchen knives share more in common with carpentry tools than with swords. From Tobacco to Kitchen Knives […]
D. 6-19. januar er jeg i Japan for at besøge læremestre, smede og andre samarbejdspartnere.
Derfor vil der være lidt længere svartid på mails og beskeder.
Ordre vil blive afsendt et par gange mens jeg er afsted. Tak for forståelsen.
// Steffen, Ejer af Suba Knives
