TAG ARCHIVE
Articles tagged with #Tsubame-Sanjo
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
