บริษัท ฮาจังนะ จำกัด Restoring a Hasegawa Cutting Board to Look New The Hasegawa cutting board has a flexible surface that is gentle on knife edges and makes them last longer. But any board in use will inevitably pick up soiling, so cleaning it correctly matters a gre... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด The Open Secret to Keeping Aluminium Pots Free of Brown Stains — and Lasting Forever! How to look after an aluminium pot so that it does not turn brown The secret is vegetable cooking water! Pure aluminium conducts heat well, spreading it quickly and evenly, which is why it is so widel... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด Bento + Beauty = Love In Japan, the culture of making a packed lunch, or bento, is a way of expressing love from the giver to the receiver: the more beautifully the box is arranged, the more love it expresses. From kinderg... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด The Different Types of Japanese Knives The first shape we would like to introduce is the Nakiri . Japan absorbed a great deal of culture from China, and the use of the cleaver came with it. But because resources were limited (to put it pla... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด What Makes a Japanese Hangiri Rice Tub Good, and How to Care for It The Japanese rice tub or Hangiri (飯切り) is an indispensable piece of traditional sushi equipment . It absorbs the excess moisture released while mixing sushi rice, so the rice ends up neither too dry n... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด Which Brand of Japanese Knife Is Best? Japanese knives — which brand is best? It is the most popular question among people about to buy one. Japan is famously a superpower of detail, and blade shape, place of manufacture and the steel itse... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด Why a Tamagoyaki Pan Has to Be Copper The copper tamagoyaki pan: the heart of tamagoyaki known in Thailand as sweet egg or rolled egg Tamagoyaki is one of the best-known signatures of traditional Japanese food, and we meet it in all sorts... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด Single-Bevel Knives Are Not as Hard to Sharpen as You Think Many people assume that single-bevel Japanese knives such as the Deba (for breaking down fish) and the Yanagiba (the sushi knife) are hard to sharpen, simply because they are unfamiliar. In fact both ... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด How to Choose a Whetstone Japanese knives — can you use an ordinary whetstone on them? Is there one stone that will sharpen every kind of knife? These are questions we get very often. Easy to ask, long to answer. Let's begin. ... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด The History of Knife Making in Sakai Sakai's history of forging blades goes back to Japan's Kofun period. Because forging skills were handed down over such a long time, Sakai's craftsmen were in great demand during the Sengoku period. In... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด Japanese Knives Made of Stainless Steel Japanese knives were traditionally all made of carbon steel, but today stainless Japanese knives are more and more common, because they are easy to look after. This is especially true for people outsi... Sep 15, 2026
บริษัท ฮาจังนะ จำกัด The Cutting Board Born for Japanese Knives Hasegawa wood-core elastomer cutting board up to 30-50% lighter, strong and durable yet gentle on knife edges Why a wood core in the middle ? - Durability : the wood core keeps the board from warping ... Sep 15, 2026
