Kitchenware, no matter how high end, won’t make you a better chef—but it certainly can’t hurt. Especially when the menu calls for something like sashimi, a dish where presentation is just as important ...

Cutting and slicing ingredients might sometimes feel mechanical, but seasoned cooks and food lovers know that there’s some magic behind the seemingly mundane process. Cutting the wrong way can, for ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. At a sushi restaurant, you might have seen the chef behind the counter ...

This affordable, Japanese blade proves you don’t need expensive tools to cook well.

Carbon-steel slicers, poultry shears, and sashimi knives picked by the hottest names in the restaurant scene — including one who loves his blade so much he had it tattooed on his arm. For even more ...

Kitchenware, no matter how high end, won’t make you a better chef—but it certainly can’t hurt. Especially when the menu calls for something like sashimi, a dish where presentation is just as important ...