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Suwada Blog

Japanese Santoku kitchen knife with broad blade and wooden handle

Santoku Knife Guide: Uses, Size, Shape & Care
A practical Santoku guide covering uses, 165–180 mm sizing, blade shape, Santoku vs Gyuto and Nakiri, steel, technique, care and sharpening.

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Beech cutting board with broad wooden work surface

Best Cutting Boards for Japanese Knives: Materials Guide
Compare wood, Hinoki, bamboo, plastic, rubber and hard surfaces for Japanese knives. The best board protects the edge, stays stable, cleans well and suits your kitchen.

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1000-grit sharpening stone for maintaining a Japanese kitchen knife

Japanese Knife Sharpening Guide
When to sharpen, what whetstone grits do, why there is no universal angle, and how double- and single-bevel knives differ.

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Japanese Santoku kitchen knife with broad blade and wooden handle

How to Choose Your First Japanese Knife
Choose a first Japanese knife by task, shape, length, steel, geometry and maintenance. For most home cooks, a Santoku 165–180 mm or Gyuto 180–210 mm is the practical starting point.

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Japanese Gyuto kitchen knife with full blade and wooden handle visible

Japanese Kitchen Knives: Types, Steel, Size & How to Choose
A practical guide to Japanese kitchen knives: Santoku, Gyuto, Petty, Nakiri and specialist types, plus size, steel, geometry, care, sharpening and first-buy advice.

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SUWADA fish bone tweezers for removing pin bones from fish fillets

How Do You Remove Fish Bones With Tweezers?
How to find and remove pin bones from a fish fillet with tweezers, including the pulling direction, tool choice and a simple step-by-step method.

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SUWADA Japanese chef's tweezers for precise food preparation

Chef’s Tweezers vs Tongs: What’s the Difference?
Chef’s tweezers favour close precision; longer kitchen tongs give more reach. Compare when to use compact tweezers, Moribashi or Saibashi.

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Large Japanese steel tamagoyaki pan for 7 or more eggs

Can You Make Tamagoyaki Without a Tamagoyaki Pan?
Yes. Kikkoman shows that tamagoyaki can be made in a standard frying pan. A rectangular tamagoyaki pan mainly makes the layered rectangular shape easier to form.

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Medium Japanese tamagoyaki pan for 4 to 5 eggs

What Size Tamagoyaki Pan Should You Buy?
Choose a tamagoyaki pan by the amount of egg you normally cook. SUWADA's current Yoshikawa range maps simply to small 2–3 eggs, medium 4–5, and large 7+.

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Small Japanese steel tamagoyaki pan for 2 to 3 eggs

What Is a Tamagoyaki Pan?
A tamagoyaki pan is a square or rectangular frying pan made for Japanese rolled omelettes. Learn why the shape helps, what the SUWADA steel pans are like, and which sizes are available.

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SUWADA Japanese chestnut peeler with two-blade design

How Do You Use a Chestnut Peeler?
A chestnut peeler uses a gripping blade and a cutting blade to remove the shell in controlled sections. Learn how the SUWADA two-blade chestnut peeler works.

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Japanese stainless-steel mandoline slicer for even vegetable slices

How Do You Use a Japanese Mandoline Safely?
Mandoline blades are extremely sharp. Use a stable surface, keep fingers away from the blade, use a holder or guard when supplied, and clean the blade carefully.

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