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Japanese Knife Care & Buying Guides

How to Dice an Onion into Even Pieces

Illustration of a peeled onion half and diced onion on a board beside a resting kitchen knife

Prepare an onion for steady cutting, keep its layers connected and use consistent cuts for everyday dice without a horizontal knife pass.

Posted in Cooking techniques, Japanese knives, Knife skills, Vegetable preparation

How to Julienne Vegetables: Cutting Even Matchsticks

Illustration of carrot planks and thin vegetable strips on a board beside a resting kitchen knife

Turn carrots and peppers into even matchsticks with a knife, using a stable base, consistent planks and manageable batches.

Posted in Cooking techniques, Japanese knives, Knife skills, Vegetable preparation

Cutting Steak Against the Grain: How to Find the Direction

Illustration of a cooked boneless steak with several slices on a board beside a resting slicing knife

Learn to identify muscle fibers, turn a cooked steak for serving cuts, distinguish bias slicing and adjust when the grain changes.

Posted in Cooking techniques, Japanese knives, Knife skills, Meat preparation