Where are Kamikoto knives made?

As a chef, you can agree that there are lots of culinary tools out there that are simply amazing. The precision and perfection that characterize some of the kitchenware and other related equipment highly depend on different factors. One of these is where they are made, and Kamikoto knives is a classic example of items whose quality goes hand in hand with specific global regions. In fact, the number of Kamikoto reviews associating Japan with the top-quality kitchen cutlery is proof that if you consider yourself an ideal foodie, Japan is your way to go.

Japanese legacy

Japan has held a long history of making the best of your kitchen cutlery with knives being at the top of the list. The craftsmen in this Asia Island have held onto their native specifications that uniquely produce pieces you cannot get from anywhere else in the world. They understand the great importance of a knife for distinguished chefs out there, and therefore, have maintained an exquisite quality that leaves them longing to add more of Japanese knives to their cooking arsenal. For instance, if you look at the Kamikoto reviews, you will agree with the declaration of renowned chefs across the world that there is something special about Niligata, the Japanese perfection.

Niligata and Japanese Knives

Niligata is at the center of the steelmaking fame in Japan. It is an area that you cannot ignore whenever you think of the origin of the breathtaking kitchen tools that you simply cannot resist – the Kamikoto knives. Their popularity goes back as far as during the Edo era in the Honshu island of Japan where blacksmiths came up with an idea to make highly refined steel knives that would win the hearts of Tokyo, and this gave rise to the kamikoto knives era. Up to today, you cannot dissociate Niligata from Kamikoto knives as it tells you exactly where the steel you get so much pleasure while making your favorite dishes come from.

Modern companies and their location

While the history of Kamikoto knives dates back to over 800 years, it is surprising how the craftsmanship skills have been preserved and passed on into the contemporary days. The quality of the knives coming from the Honshu island of Japan has never done down. In any case, it has gone a notch higher as various steel and knife processing industries not only maintain but also refine the art of knife making that characterize Honshu.

There is no doubt the best of world’s kitchen cutlery come from this small Island in the Pacific Ocean. Other than the precision of their traditional art of making the knives, the quality of steel from the Niligata region is one of the elements that make Kamikoto knives unmatched from those made in any other part of the world. Therefore, if you are looking to make a difference in your cooking skills, and awe your customers, look out for Kamikoto knives from Japan.

Which Caviar Is the Best?

Caviar is the processed fish egg that you can enjoy in your luxurious meal. This dish is considered as a premium product because it has special taste and flavor. There are several types of caviar that are available worldwide. You have to compare some popular caviar types before you choose the best premium caviar for yourself.

When you want to buy the best caviar in the world, you should take a look at this article. We are going to recommend some of the best caviar products for you. These products are popular for their incredible taste.

1. Sasanian Osetra Caviar

If you are looking for a true caviar that is made from sturgeon fish, you should look at this product. This caviar is specially made from the ice-cold clean spring water in Poland. This caviar has medium size with dark grey color. This caviar is suitable for you who are looking for buttery and smooth caviar for your premium dish. It has similar taste with the famous Caspian caviar that is originated from Caspian Sea.

2. Black Diamond Hackleback Caviar

There are many people who love this caviar. It is one of the best premium caviar types that you can buy now. This caviar is sourced from the Mississippi river. It has jet-black color and firm texture that can provide ‘pop’ texture in your mouth. If you love smooth and buttery taste in your caviar, you should try this product. Its subtleness in flavor can be a perfect reason why this caviar is suitable for first timers.

3. Bemka Russian Ossetra Caviar

This is another popular type of caviar that you can buy now. This is sourced from the Russian Ossetra sturgeon fish. This caviar has brown color and delicious taste. When you try this caviar, you are going to enjoy its delicious nutty flavor offered by this product. The salt content of this product is less than 3 percent. This expensive caviar is suitable for you who want to enjoy delicious caviar with less amount of salt.

4. Marky’s Paddlefish Caviar

There are many people who love this caviar. It can be the most delicious and cleanest paddlefish caviar that you can buy from the market. This caviar has a slight muddy taste. This unique taste is very attractive for most caviar lovers. In most cases, you may need to consume this caviar with other dishes, such as a blini, creme fraiche, and dry champagne.

5. Tsar Nicoulai White Sturgeon Caviar

It is one of the best caviar products that you can find on the market. It is created from the best Californian sturgeon caviar. This product is very famous for its smooth, clean, and buttery taste. Many people love this product because it is fresh, natural, and also free from any additional ingredients. Tsai Nicolai company has been providing world-

renowned caviar for more than 30 years. Therefore, you can rely on the best caviar quality from this company.

It is the best time for you to compare all caviar products before you select the best one for yourself. Different caviar products may have their own unique taste and flavor. Caviar is usually rated based on the color, texture, and also method of processing. You can choose the best caviar based on your own preferences.


With “pita bread” I always think of that blue Monday that I worked in a bake-off bread factory in Tilburg. What you don’t do as a student to make ends meet

Om het tempo van de voorbijschuivende pita’s bij te houden, moest je er 4 of 5 flink beetpakken in één hand. Dat lukte mij niet. Toen ik naar mijn buurvrouw keek, zag ik dat zij haar duim stevig in het bovenste pitabroodje gegraven had om het voor elkaar te krijgen. Die afdruk bleef ook duidelijk zichtbaar toen ze losliet. Dat kon ik gewoon niet. Dat moest nog gegeten worden!

Abusing pita’s?

For a few more hours I gave myself the opportunity to come up with my own working technique, but unfortunately. In principle, I don’t give up so quickly, but abusing pitas is the limit. The indignation with which I returned to the student house that afternoon is still a rewarding subject when we recall memories of that time. I have not eaten pita bread for a long time. And when I bought them, I carefully checked whether there was a thumbprint in the top pita.

It’s magic

Now I prefer to make them myself. The recipe for the dough comes from Hugh Fearnley-Whittingstall, although I have worked on it again over time. The basis is his magic bread dough from Veg! where you can also make pizza crusts, flat bread, buns and breadsticks. I make about 10 pita’s from this amount of dough. Hugh takes 12 out of it.

Freeze pita bread

You can freeze pita bread that you have left over. Bake them first.


  • 500 grams of flour + some extra for forming the pita’s
  • 1.5 – 2 teaspoons of salt
  • 1 teaspoon dry yeast
  • 1 tablespoon sunflower oil
  • 325 milliliters * of hot water

replace this amount of water with 300 milliliters + a large tablespoon of Turkish yogurt for a softer bun.

Make pita bread yourself

Grease a large plastic bowl with some oil. Prepare a clean tea towel.
Mix all ingredients. I use a food processor for it, because it is a rather sticky dough. Transfer the dough to the plastic bowl and cover with the clean tea towel. Let rise for an hour.

Remove the baking sheet from the oven and place a sheet of baking paper on it. Preheat the oven to 220 degrees.
Pierce the dough with your fingers so that the dough sinks again. Divide the dough into 10-12 balls. Roll the balls into pita’s with a thickness of 5 millimeters.

Place the pitas on the baking sheet and let them rise for 15 minutes. Then bake them in 8-10 minutes. Repeat this with the remaining dough. (I use the grid for the second baking round, but you can also place them on baking paper that you slide on the baking sheet later.)

Hugh’s tip: fold the pitas in a tea towel and let them cool. Steam makes the rolls soft.