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Japanese kitchen knives (hōchō) are unique in the culinary world not only for their keen sharpness but also for the care, precision, and skill it takes to make and use one effectively. Join us in a workshop led by two experts on Japanese knives: Josh Donald, author of “Sharp” and owner of Bernal Cutlery in San Francisco, and frequent collaborator Chef Taka Tozawa, as they demonstrate knife-sharpening and vegetable-cutting techniques.

First, participants will gain knowledge on craftsmanship behind Japanese knives and learn how to properly sharpen one. A hands-on class will follow, as Chef Tozawa teaches the katsura-muki technique, the art of peeling a vegetable into a thin long sheet, commonly used  to create garnish for dishes.

*Participants are encouraged to bring their knives from home. 

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