Japanese Kitchen Knife store

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Kenta Takahashi: Executive Pastry Chef


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Profile
Executive Pastry Chef at Boulevard

1)What does your knife or kitchen tools mean to you?

In pastry all details must be perfect. My tools enable me to produce that level of work all the time. It’s my part of body.

2)What did you find/ how do you feel for Japanese knives and kitchen tools once you’ve used them?

These spatulas have perfect balance and pliant metal. The quality of these two parts make the spreading very delicate stuff possible. I find these spatulas necessary to make spreading a perfect layer of cake, spreading chocolate or cream out evenly, and even for carrying.
To slice cakes or frozen mousses, a knife has to be thin but strong and straight. A chef knife could cut cakes but is too thick hence prevents the clean cut a pastry knife can achieve. The long design helps create a perfect straight like when I cut a big slab cake in one stroke. The thickness from tip to end of blade is an advantage as well.

3)What is the most important aspect of cooking to you?

Following recipe perfectly is one of most important aspect of pastry work. The ratio makes texture, taste, flavor, aesthetics, and balance of all of them. One can not break the balance because even just 1mm different in thickness of cream or dough changes the final product.

4)Could you express what is the strong part and weak part of Japanese knives and tools if you’ve find?

This quality that is promised in a Japanese knife is world reknowned. It is the price might be weak point for some people. It’s depends on what quality you are looking for in your work.
My knife and spatula are like my partner in life forever so I value investing in the quality of more expensive knife if it allows me to further the quality of my work.



Peter Isacu : Executive Chef 

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Profile
Executive Chef at Seasons in the Park
I have been with the Umberto restaurant group since the early 80's

1)What does your knife mean to you?

My knife is one of the most important tools of my trade. I use a variety of different knives throughout the day to complete my tasks.

2)What did you find / how do you feel for Japanese knives once you’ve used them?

I find that most of the Japanese knives I use to be of superior quality compared to other knives in my toolbox. In all respects I have found Japanese knives to be well balanced in addition to being beautifully crafted which is a quality you learn to appreciate throughout my years of experience.

3)What is the most important aspect of cooking to you?

Trying to combine the local fresh products with the traditional Tuscan cuisine, in order to achieve a high level of satisfaction from both my cliental and for myself.

4)Could you express what is the strong part and weak part of Japanese knives if you’ve find?

I find that the Japanese knives are able to be made extremely sharp and maintain their edge for a long time. These knives require more care then other knives I have worked with. Although I don’t mind because I enjoy working with them so much. They have been crafted so well that they have combined the perfect balance between a sleek look and wonderful handling to create an all around amazing knife.

Robert Belcham : Executive Chef / Owner

Robert


1) What did you find / how do you feel for Japanese knives once you’ve used them?

I have always found Japanese knives or the highest quality. They as whole are lighter, more refined and very balanced.

2) Which knives are suitable for you, Japanese or German?

I have a large collection of different knives from around the world. They are used depending on the situation.


Julio Gon Perini : Executive Chef


1) Why do you recommend and use Japanese Knives?

Reliability, Balance, Precision.

Takeo & Julio

2) What is difference between German Knife and Japanese Knife?

German knives are Robust & Heavy - Japanese gives me a sense of precision.

3) Do you have any comment for Japanese knife?

Japanese knives have great feel. And there is a knife for everything. You need great for fish and vegetables.


Takeo Hiroi : Chef & Food’s Instructor


1) Why do you recommend and use Japanese Knives?

Japanese knives are lighter than other knives. They have a great balance.

2) What is difference between German Knife and Japanese Knife?

German knife has edge on both side of the blade. Some Japanese knives has an edge only on one side. Some delicate and sensitive ingredients, such as raw fish, Beef Tataki, fruits or vegetables perfect for slicing or preparing.

3) Do you have any comment for Japanese knife?

They have many shapes of knifes, each shape is meant for certain cutting.

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