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...

I spent days getting to know our small farms in Japan, including Aomine-san, one of the elite producers of the rarest beef on the planet: Olive Wagyu of Kagawa Prefecture, Japan. Sign up to purchase Olive Wagyu: https://www.crowdcow.com/olivewagyu Or purchase award-winning Kagoshima A5 Wagyu from Japan here: https://www.crowdcow.com/a5wagyu

Cooking A5 Wagyu tenderloin steaks is simple to do. Follow these step by step instructions and you'll be enjoying one of the most precious cuts of beef available. Our meat tastes great and feels great. Shop our holiday gifts and order some today: https://www.crowdcow.com/holiday-wagyu Don't forget to try tasting slices of these filet mignon style cuts with sel gris (salt), wasabi, and soy sauce.

The steps are easy, but the most important step of all: craft beef from one of Crowd Cow's worlds-best independent providers. 1: Season with salt and pepper. Great beef doesn't need sauces and harsh spices. Let the meat stand on it's own. 2: Heat a cast iron pan to HIGH and use avocado oil or similar to sear all sides. About two minutes today. 3: Put the cast iron together with the steak int...