Blogs

  • What whetstones should i get?

    What whetstones should i get? There are many different grades of whetstones but the sheer amount of information may dissuade some people from ever sharpening knives themselves. But for the average chef we’d recommend 3 basic whetstones. The 3 types of whetstones you should have is 1000, 3000, and 8000…
  • SG-2 and R-2

    SG-2 and R-2 SG-2 and R-2 SG-2 stands for Super Gold 2 and was developed by Takefu Special Steel Co. based in Echizen, Japan. Originally, Takefu Special Steel developed the Super Gold steel but further developed and enhanced their powdered steel metallurgy to develop Super Gold 2. The Super Gold…
  • The Types of Steel Used for Making Knives: An Overview

    A knife is only as strong as its steel. While steel, in general, is an alloy of iron and carbon, it can take many different forms depending on what else the iron and carbon is combined with — along with how the steel is forged and what type of deoxidization…
  • Don’t ever hone your knife, treat it like a lady

     Often times our customers ask us a question, “Can I use a honing rod to sharpen my Yoshihiro Knife?” The answer is No, a resounding No. Let me explain why. A honing rod is commonly used in Western kitchens, to maintain the sharpness of a knife by scraping its blade…
  • High Carbon Steel Explained: White Steel, Blue Steel, and Super Blue

    high carbon steelhigh carbon steel Steel is a compound of iron and carbon. Yet to be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. For premium cutlery and knives, the higher carbon content is typically better. For one, higher carbon allows for…
  • The 3 Single-Edged Japanese Knives Every Chef Needs

    When it comes to knife making, the Japanese have a long-standing belief of practicality. They value usability, meaning that traditionally the Japanese have made knives according to purpose. A specific knife would be made for every task. While all of these knives have the same single-edged blade anatomy, they differ in…
  • The Anatomy of The Japanese Single-Bevel Knife

    Anatomy Japanese Single Edged Knives Anatomy Japanese Single Edged Knives Traditionally, Japanese knives were single bevel, and featured the same grind with three key parts: the shinogi surface, the urasuki, and the uraoshi. It wasn't until Japan began modernizing in the late 19th century and early 20th century — and…
  • Explaining Kitchen Knife Bevels and Edges

    The bevel of a knife is one of the most important aspects that help to define its sharpness, strength, durability, and use. To put it simply, a bevel is the ground angle and shape of the blade’s edge, and depending on what it’s made of and how it’s ground, it…
  • A Comparison of Japanese vs German Chef’s Knives

    Whether Japanese or German, each type of knife has been influenced by its culture. The Japanese believe in having a perfect tool for an explicit purpose, and as such have many specific knives for specific tasks. Meanwhile, Germans value versatility and durability in their culinary efforts and therefore have designed…
  • A Brief History of Japanese Sword and Cutlery Knife Forging

    In ancient Japan, it was said that the samurai’s sword was his soul. Today, the same could be said about a chef and his knife. The art of Japanese cutlery derived from the traditions of Japanese sword making. Many of the same techniques, designs, and skills have been passed on…
  • Events

  • Sharpening Seminar at Viceroy Santa Monica

    Yoshihiro Cutlery was honored and privileged to demonstrate Japanese water stone sharpening in the kitchens of Viceroy Santa Monica. The team at Yoshihiro demonstrated different techniques of professional Japanese water stone sharpening along with the history of Japanese knives and proper knife care. In addition, a lively presentation on the history and craftsmanship of Japanese knives, along with an instructional presentation on knife care have been held. We had a great experience offering an up-close and detailed seminar on the proper technique of sharpening a Japanese blade. Viceroy Santa Monica was a great host and we were honored to help…
  • Sharpening Seminar at Ink - West Hollywood

    At Yoshihiro We continually strive to cultivate a symbiotic relationship with local chefs and restaurants in the greater Los Angeles area. Holding a sharpening seminar is one way that we cultivate these lasting relationships. Scenes from our sharpening seminar in Ink - West Hollywood on July 1st, we held a sharpening seminar for the chefs at the distinguished Los Angeles eatery INK in West Hollywood, CA. The seminar was a fantastic opportunity to have an exchange with the chefs and to help develop a better understanding of caring and maintaining their Japanese knives. Topics included the different strengths of Japanese/…
  • Sharpening Seminar - Bouchon Bistro Beverly Hills

  • Chef's Corner

  • Larry Monaco

  • Ei Hiroshi

    Profile Ei Hiroyoshi is a head chef at the Beverly Hills location of Sasabune. Before taking up this post, he spent over a dozen years developing his craft under the famed Sushi Chef Nobi Kusuhara, the founder of Sasabune. In Los Angeles the number of sushi bars is in the…
  • Michael Costa

    Michael Costa is Head Chef of Zaytinya, José Andrés’ award-winning restaurant in the Penn Quarter neighborhood of Washington, DC. Zaytinya specializes in mezze, “little dishes” that draw on the flavors of Greece, Turkey and Lebanon. Prior to joining José’s team, Michael was executive chef at Pazo, the Foreman Wolf Restaurant…
  • Sam Nutter & Victor Wagman

    Bror is Danish for brother and the name of this restaurant in Copenhagen is embodied in the partnership of the two chefs who are at its helm. Sam Nutter and Victor Wagman started Bror after their years of friendship led them from the Vineyard at Stockross in England to being…
  • Steven Gebhardt

    Humble Beginnings Chef Steven Gebhardt’s introduction to the culinary world was a fluke. During a summer job as a dish washer in a restaurant, he fell in love with cooking. As he describes it “cooking became my life”. After Culinary School, Chef Gebhardt made his way around the North East…
  • Betty Fraser

    As Executive Chef and Co-owner of Grub in Los Angeles, Betty Fraser has established the Mecca of “California Comfort Food”, garnering praise since opening in 2001. Betty’s energy and enthusiasm might be best known from being a favorite on the second season of Bravo’s Top Chef and for her return…
  • Brendan Collins

    At the age of 15, Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London's Le Gavroche, a Michelin two-star restaurant. He continued to hone his…
  • James Avery

    On Japanese Knives In Japanese cuisine each knife has a very specific purpose. Utilizing those specific knives gives you the means to execute and fulfill the intention and vision you have for a particular preparation. I may use 3 different knives on 1 ingredient to achieve the results that I…
  • Maison Giraud

    “In France eating out is like going out on an adventure, where people savor the chance to come together and eat and enjoy a bottle of wine”. -Chef Alain Giraud’s decades of experience in French cuisine, from the Michelin starred institutions of Paris to the bastions of California French are…
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