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Hi there, We wanted to share this great news with you. Ezvid Wiki, the world's first video wiki, and now among the top 4,000 websites in the United States has made an impartial assessment of the chef's knife options available to consumers in the US in 2016.   Compiled with twenty-six hours of research, this video wiki guide, newly published in the kitchen category can be found here.  We are really proud and excited to be in the top ten alongside some of the greatest and oldest brands out there.  We...

Japan Okami means wolf in Japanese. Our fist knife collection is called Tomodachi (friends in Japanese). Our company is producing a type of kitchen knives called Japanese made Western Knives (more on that in another post). Our knives are made of VG10, an excellent Japanese kitchen steel. We import our VG10 directly from Japan. The machines in our factory, our processes, our designs, our style and our company’s soul are Japanese or inspired by Japan. China However we decided to open our factory in China. Why? Cost: You are obviously...

Ōkami Knives VG10 Steel Composition    Almost all the VG10 steel in the world is produced in Japan and this is where we are getting it from.  Carbon: Hardens the steel. The 1% mark guarantees a hard and high performing steel. To be considered High-carbon, steel must contain more than 0.8% carbon Silicon: Increases hardness and strength Manganese: Hardens the steel and increases wear resistance. Nickel: Adds toughness. Too much nickel is the sign of cheap grade cutlery. Chromium: Adds extra corrosion and wear resistance. To be considered stainless a steel must...

This is a non exhaustive list of kitchen knives related lingo. We think that the list we assembled is a good place to start but if you want more don't worry there  are a few good sources that provide a lot of additional terms and details and we will link to them at the end of the glossary. We included a lot of Japanese terms as we are producing Japanese Knives and also because you might not be familiar with them and be thrilled to learn about the way Japanese people see...

  Focus: When working with a knife, give the job your full attention. Cutting Board: Always use a cutting board and do not hold food in your hand while you cut it. The sharper the safer: Always keep your knife sharp, dull knives require more force and are more prone to cause injuries Careful: Don’t check the sharpness of a knife with your fingers. A knife, nothing more, nothing less: Don’t use a knife for unintended purposes or you might break it and hurt yourself in the process (it’s not...