Since seeing Michael Romano’s collections of Japanese knives (many were around $1,000, but some were custom made and cost him $5,000, which he displays, never uses) at one of the programs I organized last fall, I determined the need to graduate from my Global knives. I mean, I like them– they are basic
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Chef Says: Japanese Knives are the BEST Tuesday, November 9,  6:30 pm Japan Society NYC

We all know Japanese knives rock. Once you start using them, you will never go back to Henckels, Wüshtoff, or even Global, a fellow Japanese maker of mass-produced knives. Do you know why? Because we used to kill humans with the same knife.
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The 25th Umamiventure took place at Hida Tool and Hardware in Berkeley. After writing about sharpening Carbon and Stainless Steel
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I owe much of my knife sharpening knowledge to the folks at Hida Tool & Hardware in Berkeley. So when a few people emailed me about wanting to learn more about sharpening knives, and/or purchasing a hocho, I thought it would
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After seeing how well the chefs (at Konohana, the sousaku-ryori restaurant I worked at last year in Tokyo) and the housewives in Japan take care of their hōchōs (Japanese cutlery), one of the first things I did when I moved back to the U.S. was to get
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My pops got a new fish slicer-dicer for work. Check it.

He got it engraved with the
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For my birthday, Kuni, my dad, handed me this box. A new diamond necklace, perhaps? Um, there is no way in hell that would EVER happen- I’m not even sure my mom has gotten anything of that sort since
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