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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Don’t buy a JR Pass, it is a rip off
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 |
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Where to buy Shigefusa in Japan?
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 |
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Japan trip, July 2019, Day 4: from Sanjo to Tokyo
We stayed at the Crowne Plaza Niigata. I don’t know, but at 5800yen (tax inclusive) per room per night is CHEAP by any measure (a similar hotel in Tokyo would...
James Zhang |
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Side Mission: Grab that Bottle!
I love whisky. For me, I always have a little after kids are in bed, which symbols the conclusion of the day. I will sit down in front of my...
James Zhang |
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Japan Trip, July 2019, Day 3: from Toyama to Sanjo
Annual Sukenari Visit As a tradition, we visited the Sukenari factory next morning. From the first meeting, I make sure to visit Sukenari every year, just as Hanaki-san said: “Partners...
James Zhang |
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Two things that you just have to try in Toyama
After departing Takefu, we head straight to Toyama, and had a lovely dinner with Master Hanaki from Sukenari. The most famous produce from Toyama is shiro-ebi (small white shrimp) and...
James Zhang |
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Japan Trip, July 2019, Day 2: Echizen (Takefu)
We left Osaka early for Echizen (Takefu) today. Echizen is a very important knife producing region not only because they have many famous makers like Takeshi Saji, Kurosaki and reputable...
James Zhang |
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Japan Trip, July 2019, Day 1: Osaka
While this is the third time I am visiting Japan this year, it is actually the first time I am here for work. In January I was here for a...
James Zhang |
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Sometimes the Internet can be a bit too informative (for a newbie)
It is absoutely important to do our homework before buying anything, I totally agree. However, the web can be a bit too informative for someone just getting started with Japanese...
James Zhang |
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Why Honyaki knives are really expensive?
One question that I am often get asked at the showroom is “why honyaki knives are very expensive?”. I will give a few reasons in this post. (The Honyaki display...
James Zhang |
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What is Dentokougeshi of Japan? (日本の伝統工芸士)
Dentokougeshi, while you may not be familiar with this doesn’t-make-sense term, it literally translates into “Traditional Skilled Craftsman”. It is an awarded given by the Japanese Minister of Economy, Trade...
James Zhang |
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Kurosaki and Four Others from Takefu Knife Village Receive Dentokogeshi Award
A bit of a news from Takefu Knife Villege. Five of their makers recently gained the prestigious “Dentokogeshi” (伝統工芸士) title, the highest government award recognizing he skill of a traditional...
James Zhang |
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Shinko - Tanaka Blue 2 Stainless Clad now available
We all love Tanaka for its superb price / performance. His Blue 2 damascus line has long been one of the standout product thanks to his exceptional heat treatment on...
James Zhang |
