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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...

Spicy Miso Chicken Stir-Fry with Winter Vegetables  A bold and flavorful dish that highlights the precision of your Ginsu Katana knives, with plenty of chopping action!   Ingredients For the stir-fry:- 2 boneless, skinless chicken breasts  - 1 medium carrot  - 1 red bell pepper  - 1 cup fresh peas- 3 scallions  - 2 cloves garlic  - 1-inch piece of ginger  - 2 tbsp vegetable oil  - 1 tbsp sesame oil   For the miso sauce: - 2 tbsp white miso paste  - 1 tbsp soy sauce  - 1 tbsp rice vinegar  - 1 tbsp honey  - 1 tsp Sriracha (adjust to...

When choosing kitchen knives, understanding the differences between stainless steel and high carbon steel is essential. Stainless steel knives are popular for their rust resistance, durability, and low maintenance. They’re perfect for everyday cooking and provide consistent performance over time. High carbon steel knives, on the other hand, deliver unmatched sharpness and superior edge retention, making them a top choice for professional chefs. However, they require more care, as they are prone to rust and staining if not properly maintained.   What if you didn’t have to choose between the two? Enter **Ginsu Katana knives**, the ultimate solution for chefs...

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...