Kitchen Knife Guides & News | Xinzuo Australia

Best Chef Knives Australia: Premium Picks for Australian Home Cooks

Six chef knives I would actually put in front of a friend, across four price tiers from under $100 to over $250. No t...

The cutting board you put under a sharp knife matters more than most people think. Here's the materials ranking, the ...

Strictly speaking, gyuto is the Japanese word for chef knife. In practice, the modern gyuto and the modern Western ch...

A saya is a wooden knife sheath, originally Japanese, and it is the right cover for any blade you keep at home on a h...

Most articles compare nakiri and gyuto without first explaining what a gyuto actually is. That is the wrong way aroun...

An opinionated guide to buying your first whetstone. The 1000/6000 combination is the right answer for almost every A...

Most Western articles dismiss the Chinese cleaver as a bone chopper. That is wrong, and it is the reason a lot of Aus...

I'm Dylan, I run xinzuo.com.au, the Australian distributor, so yes, I'm biased. Here's a brutally honest 12-month rev...

Most Australian "best kitchen knives" lists default to the same four brands: Wusthof, Global, Victorinox, Shun. They ...

A practical guide to choosing a chef apron that lasts. Fabric weight, strap design, and pocket layout matter more tha...

10Cr15CoMoV is the steel sitting at the cutting edge of most Xinzuo Damascus knives. Here is what each element in the...

Nakiri and santoku are both Japanese-style vegetable knives, and most articles call it a tie and tell you to pick whi...