Blog – Komari-Made in Japan Products-

Why Hand-Forged Japanese Knives Stand Above The Rest

Why Hand-Forged Japanese Knives Stand Above The Rest

There’s an ongoing debate over the difference between hand-forged and machine-made knives. Many consider hand-forged to be superior—products of cra...

Nakiri Explained: A Japanese Knife Guide

The Nakiri kitchen knife is a must-have for the home cook. Evolving to excel at vegetable preparation, this traditional Japanese knife’s razor shar...

Doyo no Ushi no Hi: Why Japan Eats Eel in Summer

Why do Japanese people eat eel in summer? Every July, Japan celebrates Doyō no Ushi no Hi, the Midsummer Day of the Ox, with one delicious dish: un...

Yanagiba Explained: A Japanese Knife Feature

When it comes to traditional Japanese kitchen knives, the Yanagiba stands apart as the premier tool for slicing raw fish with unmatched precision. ...

Understanding Hina Ningyo: Japan’s Girls’ Day Dolls

Hina Ningyo are an essential thread in the fabric of Japan’s rich cultural history. They represent parents’ hopes for their daughters, the arrival ...

Gyuto Explained: A Japanese Knife Feature

Found in professional kitchens and homes alike, the Gyuto knife—Japan’s answer to the Western chef’s knife—was built for slicing meat with speed an...

Plum Blossoms in Japan: What to Know Before You Visit

Plum blossoms—known as Ume in Japanese—are the first flowers to bloom each year in Japan, often appearing while snow is still on the ground. Symbol...

Santoku Explained: A Japanese Knife Feature

Found in nearly every Japanese kitchen, the Santoku knife—meaning “Three Virtues”—excels with its ability to chop, slice, and dice. Compact and ver...

What is Omotenashi? The Heart of Japanese Hospitality

Omotenashi is a unique concept that is deeply rooted in Japanese culture and values of service all throughout Japan. It is present in the hospitali...

Japanese Knife Guide: Single and Double Bevel Explained

Single vs. Double Bevel If you’ve been researching Japanese knives, you’ve probably come across the term “knife bevel.” It’s often used interchange...

Inside Togishi: The Enduring Craft of Japan’s Knife Sharpeners

The Timeless Craft of the Togishi: Japan’s Professional Knife Sharpeners A well-made Japanese knife is more than just a kitchen tool—it's a perfect...

Gyuto vs Santoku: Choosing the Right Japanese Knife

Japanese Knives If you’re shopping for a Japanese knife, you’ve probably come across the terms Gyuto and Santoku. These two styles are staples in J...

Introducing Hanaha: A Knife that Blends Tradition and Beauty

The Concept Walk into any kitchen store in Japan and you'll be overwhelmed by knives—dozens of shapes, styles, and levels of quality. If you're pla...