Sharpening Service
Even the sharpest Japanese kitchen knives lose their edge over time and need sharpening. A dull blade can quickly turn your culinary masterpiece into a kitchen disaster! That’s where we...
Aron Zhang |
KNS BLOG
Sharpening Service
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Discover the Art of Sushi with Master Hirotoshi Ogawa in Sydney
Sydney is about to experience a culinary event like no other as Master Hirotoshi Ogawa, a revered figure in the world of sushi, brings his expertise to the city. Known...
James Zhang |
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A Visit to Nigara Hamono: Mastering the Art of Knife Sharpening in Hirosaki City
Nestled in the historic city of Hirosaki, Aomori Prefecture, Nigara Hamono stands as a testament to centuries of craftsmanship. Founded in the Edo period, this esteemed workshop blends traditional techniques...
James Zhang |
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Rockwell Hardness: a Key Element of Buying Kitchen Knives
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 |
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Shoichi Hashimoto, the Knife Modeller
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 |
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A few videos about rehandling
In this video, I demonstrated how to remove and install the WA handles on Japanese kitchen knives.
James Zhang |
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How to friction fit a saya
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 |
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K&S Natural Horn Color Classification
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 |
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The Best Gear for the Perfect Yakitori
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 |
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Announcement: Domain name change and SALE
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 |
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Ergonomics and Knife Balance
“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 |
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Announcement: Knives and Stones is Heading to the US!
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 |
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Travelling Cheap Utilitzing Frequent Flyer Program
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 |
