Rockwell Hardness is a key element of choosing kitchen knives. It is a non-linear scale, 1 HRC difference is quite significant in kitchen knives. Harder the steel, longer it can hold its...
James Zhang |
Bincho Tanaka is a yakitori specialist based in Byron Bay, Australia, who is renowned for his use of high-quality Japanese binchotan charcoal to create unique and delicious yakitori dishes. Tanaka...
James Zhang |
Shoichi Hashimoto calls himself a “Modelling Knifemaker” (造形刃物作家). At first you might wonder WTH does this mean, but once you go through some of his work, it suddenly makes perfect...
James Zhang |
In this video, I demonstrated how to remove and install the WA handles on Japanese kitchen knives.
James Zhang |
When buying a knife with a saya, the saya often comes bigger and requires a pin to stop the knife from falling out. This post shows you how to make...
James Zhang |
While we normally classify horn into two types: black horn and blonde horn, I found that there are lots of different types of "blonde horn". In this blog, I explained...
James Zhang |
Yakitori is a traditional of Japanese cuisine. Varies parts of chicken are cut into bite sized pieces, put onto skewers and cooked on a special charcoal grill (Gas cooked Yakitori...
James Zhang |
Knives and Stones Australia has been using the domain www.knivesandstones.com from the beginning, as it was easier to remember (IMHO). In late 2019, we have started our US operations with the domain...
James Zhang |
“What makes this knife different to that one?” It’s a question on everyone’s mind when choosing between knives that would serve the same purpose in the kitchen. Two knives might...
James Zhang |
I am excited to announce that Knives and Stones is launching the US operations. It has been a lot of hard work at the background to pull it off, but...
James Zhang |
As you probably know, I travel a lot. Domestically I often attend trade shows, meeting with distributors, and internationally I frequently trave to Japan (obviously), as well as China and...
James Zhang |
I go to Japan too often, I can't remember how many times exactly, but I can tell you in 2018 was 6 times and 2019 is 5. Many of you...
James Zhang |
About Tsubame-Sanjo (燕三条) While most of us only know about Sanjo (Kanji: 三条) being a major handmade kitchen knife center in Japan (along with Sakai and Echizen). There are many...
James Zhang |