News — right knife

A high-quality Japanese knife, like your Ginsu Katana, is more than a kitchen tool — it’s an extension of your hand, your craft, and your care for the meal. Treat it right, and it will serve you with precision for years to come. The first rule? Never put your knife in the dishwasher. Harsh detergents, high heat, and contact with other utensils can dull or damage the blade. Always hand-wash with mild soap and warm water, then dry immediately with a soft towel. Use a proper cutting surface — wood or soft plastic boards are ideal. Glass, marble, or ceramic...

Warm up this winter with a hearty carrot, potato, and cabbage soup that's as comforting as it is delicious. Prep is a breeze with Ginsu Katana knives, making slicing and dicing effortless!   Ingredients (6 servings) 4 large carrots, thinly sliced  2 large potatoes, thinly sliced  1 large onion, thinly sliced  ¼ medium head green cabbage, thinly sliced 2 cloves garlic, smashed 6 cups chicken stock 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon dried parsley ¼ teaspoon dried thyme ¼ teaspoon dried basil ground black pepper to taste Directions Combine carrots, potatoes, onion, cabbage, and garlic in a...

Fruit cutting is an art form, requiring precision, finesse, and, most importantly, the right tools. Enter Ginsu Katana, a renowned name in the culinary world, revered for its exquisite Japanese craftsmanship and unparalleled performance.