TAG ARCHIVE
Articles tagged with #Tsubame-Sanjo
Cold butter tearing your toast? Heat-conducting aluminum butter knives from Tsubame-Sanjo glide through fridge-cold b... Read More
Still using dull kitchen scissors? Japanese shears from Toribe and Kai cut chicken skin, crab shells, and fish bones ... Read More
Still pressing hard to peel a carrot? That's the tool's fault. Japanese peelers from Kai and Shimomura glide paper-th... Read More
Why professional cooks all use yukihira pots — fast boiling, rounded base for natural convection, and a pour spout on... Read More
Choosing a tamagoyaki pan? This guide compares copper, iron, and coated aluminum Japanese egg pans — with tips on siz... Read More
Try your hand at an artisan experience in Niigata's Tsubame-Sanjo, the holy land of metalworking! The "Tsuchime (hamm... Read More
Looking for the best Japanese petty knife? We compare top picks from GLOBAL, Tojiro, and Misono — the perfect utility... Read More
Looking for the best Japanese santoku knife? We compare top brands from GLOBAL to Tojiro and Misono — here's what to ... Read More
Japan's three great knife regions — Sakai, Seki, and Tsubame-Sanjo — each produce different knives with different tra... Read More
SG2 holds an edge longer; VG10 is tougher, cheaper and easier to sharpen. Direct comparisons of VG10, SG2, Cromova 18... Read More