How to cook a New York strip steak, seared in a stainless steel pan and oven, with herbed garlic, thyme and butter dressing. More craft beef:
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You can identify Japanese knives by the shape and length of their blades.
The usuba, or “thin blade,” is a traditional Japanese knife used for cutting vegetables. It's identified by it's overall rectangular shape and flat tip. The usuba is a sharp blade that is excellent for thinly slicing carrots, daikon radish and other vegetables.
The yanagi is a very long and thin bladed sashimi knife us...