Meet Zai Bennett

The name Oishi Mate is a clever combo of ‘Oishi’ (which means delicious in Japanese) and ‘Mate’ (a nod to his Aussie roots). Showcasing a variety of cooking tutorials, recipe ideas and food photography, with a particular focus on Japanese cuisine, Zai’s posts often feature step-by-step guides to creating traditional dishes like sushi rolls, ramen and tempura, making Japanese cooking accessible to home chefs.

In addition to traditional recipes, he also shares fusion dishes that blend Japanese flavours with other culinary traditions. Beyond recipes, Zai offers kitchen tips, ingredient spotlights, and insights into Japanese food culture, all presented in a friendly and approachable manner. His content not only highlights his culinary skills but also reflects his passion for sharing the art of cooking with his audience.

We recently teamed up with Zai for the autumn edition of Cook magazine. Joining us in the test kitchen, Zai put the razor-sharp Yaxell Taishi Japanese knives through their paces, along with our brand new Wolstead Steeltek Ultra stainless steel cookware. Between sizzling pans and precision slicing, we caught up with him to chat all things Japanese craftsmanship, stainless steel, and his passion for quality tools in the kitchen.

What makes Yaxell Taishi knives a favourite?

They’re sharp as heck straight from the factory and they retain a great edge. The combination of a Japanese blade with a Western-style handle offers the best of both worlds. They’re a fantastic workhorse for a home kitchen.

What’s your experience with Japanese knives?

My dad bought me my first knife when I was very young and he was adamant that it was an essential skill to learn. Japanese craftsmanship has always been fascinating to me. The bladesmiths are a great example of dedication to a craft and striving for excellence. Their knives are a thing of beauty, but also durable tools that if treated properly, will outlive their owner.

Any tips for maintaining and using Japanese knives?

Hand wash them, no dishwasher! Always dry them off after use and keep them in a box, knife block or get a cover (saya). Having them bang around in the cutlery drawer is a fast way to dull the blades and asking for an accident. You’ll use them every day, so it’s worth getting some that are solid and right for you. Just be warned, they can be seductive!

Why is stainless steel cookware your go to?

It’s great for heat retention and you don’t have to worry as much about the additional variable of temperature fluctuations when adding things to the pan. I think it’s easy to get freaked out by the idea of things sticking, but sometimes this is actually good and adds flavour from the ‘fond’ once you add a stock or other braising liquid to deglaze.

What are your pieces of must-have cookware?

A 28cm sauté pan and a small and large saucepan, all with lids, will get most jobs done. It’s worth the investment in quality and looking after them, because they’ll genuinely last a lifetime. Look for 100% stainless steel without plastic or rubber bits, so it can go in the oven if you need to finish a steak or chicken etc.

How do you get the best performance out of your stainless steel cookware?

Keep them away from the dishwasher. Let them cool after cooking, then clean with hot soapy water and a non-abrasive sponge. For stubborn residue, pop them back on the stove with hot water, simmer gently, then remove the residue with a scraper. Dry immediately.