Korin is always striving to provide our customers with the best service.

Your knives are just as important to us as it is to you.

As of now, with all western-style knife sharpenings/repair services, we will be providing complimentary KORIN knife guards to protect them during its travel back to your kitchen.

These knife guards are yours to keep and we hope you will continue entrusting us with your knives.

You can either stop by our showroom in NYC or you can mail in your knives to be sharpened!


Interview with Dale Talde

by korin on July 18, 2012

“Dale Talde is currently a Creative Director at Buddakan in New York City. His passion for food started at the youngest of ages as he watched his mother cook. After graduating from the Culinary Institute of America, he went back to Chicago where he helped open Jean George Vongerichten’s Vong. He has also worked with James Beard award winning chefs Carrie Nahabedian and Shawn McClain.

In 2005, he moved to New York City to open Morimoto with the Iron Chef, Masaharu Morimoto. Since his last appearance on Top Chef, his travels have taken him to the Philippines, Spain, the Caribbean, and throughout the US.” – Taken from Dale Talde’s Website

How did you become this great chef that you are today?
I don’t at all consider myself as a great chef right now. I am still trying to get better as a chef everyday, learn everyday, run a business well and be a good leader. I wouldn’t say I am at a great chef level because I am always trying to striving to be better, better than the day before.

Where did you start?
I started at the CIA in 1997 and graduated in 1999, I started cooking right after that. From there on, I been cooking ever since, so about 13 years.

How did you know you wanted to become a chef?
I didn’t cook before 1997 but it has always been something that I loved to do. I never worked in a restaurant before, but when I was 18 years old, I didn’t think college would suit me. I didn’t know much about chefs at that time, but I loved to watch old cooking shows. Also, I loved to watch my mother cook, who influenced me to make my decision on becoming a chef. My mother was one of the eleven children, 8 sisters and they all have to help out. I learned from all of my aunts.

What is your favorite knife and why?
My favorite knife is the Nenox Mammoth-Tusk Handle Yo-Deba 270. It has a heavy weight to it, it is versatile. Nenox is my absolute favorite brand. When I first came to New York, I saw all the sushi guys had Nenox, so as I started working I saved up money and bought my first Nenox, Quince-Wood slicer.

What was your first knife? What knives have you used in the past?
My first knife was a set of culinary school knives, Friedr Dick. They were terrible, but they were actually yours, and you took care of them and took pride in keeping them sharp. As any cook has gone through with 10 years experience you just go through knives. I really started to pay attention to my knives as a chef and collector, when I worked at Morimoto. Now I am always asking about the newest Nenox, any red bone? I am always on a hunt for Nenox. I will never go back, it is like comparing to someone driving a Mercedes Benz, once they drive it and fall in love they will not drive anything else. I feel the same way with my knives. I love Nenox and I can never use another knife. I work 14 hours a day, and it is a tool that I am using, it is imperative that whatever tool you are using it has to be comfortable. I am use to the handle, to the weight.

What’s your favorite restaurant (not the one you work at) what is your favorite dish?
When I really want to relax I go to Chuko ramen place. Two of my friends own the restaurant, it is exactly what I want, a beer and great ramen. Ramen is one of those things that I can eat everyday. The pork ramen is awesome.

What’s your favorite dish to prepare for yourself?
Very simple Italian pasta is my favorite. Simple tomato sauce, well-cooked noodles with olive oil and some grated parmesan. There is something very satisfying about a bowl of pasta, as long as there is good sauce and good olive oil.

What’s next?
We are opening a new place on 5th Avenue, Pork Slope. It is a big bar that serves American food. A little down and dirty, price point definitely low, late night place. Perfect for after work to hangout.


Chef Matthew Levin from Square Peg

by korin on June 6, 2012

Matthew Levin is an American celebrity chef based in Philadelphia. He was the executive chef at Lacroix in the famed Rittenhouse Hotel until 2008. From 2010 to 2011, he was the chef at Adsum, a Queen Village bistro where he gained notoriety for dishes including Tastykake sliders and his Four Loco dinner. In March 2012, along with Cuba Libre owners Barry Gutin and Larry Cohen, he will take over as chef and co-owner of Square Peg, at the former location of Marathon Grill at 10th and Walnut St.

Matthew stopped by Korin and we were lucky to ask him a few questions.
Check out his Q&A!

1. How did you know you wanted to be a chef?
- Ever since I can remember. When I was about 5 years old my parents will always take me out to eat. We would dine at high-end restaurants, but since I was very young I wouldn’t care for such dinning. I would end up playing in the lobby or by the kitchen watching the chef cook. Some of the chef would even feed me. It was nice just watching them.

2. Where did you start?
- I attended the Syracuse University on a lacrosse scholarship studying business. Then when I was around 20 years old I decided to study at the Culinary Institute of America in New York.

3. How did you know you wanted to become a chef?
- I wasn’t interested in my father’s business, manufacture of ladies swimwear. Since I have been playing with food in the kitchen since I was 15, I really enjoyed cooking. I currently have a restaurant in Philadelphia, Square Peg.

4. What is your favorite knife and why?
- My favorite knife is the Nenox white Corian handle Yo-Deba. It is a great knife for chicken and even vegetables.

5. What was your first knife?
- My first knife was this Wusthof Santoku knife that I used back in the CIA. I used it so much that it’s beaten down.

6. What’s your favorite restaurant (not the one you work at) and what is your favorite dish?
- I like Barrio Chino, it is located on Broome Street in NYC. It is an authentic Mexican and Chinese fusion cuisine restaurant. They have a different menu written on beer cardboard boxes everyday.

7. What’s your favorite dish to prepare for yourself?
- I like making fried chicken using AP flour, corn starch, garlic, onion and pickle juice.

8. Whats next?
- Opening a restaurant in New York City is on my bucket list. It would be a restaurant competing with the best, serving high-quality food yet casual dining.


Korin on The Daily Show

June 6, 2012

Some of you might have seen this already, but Korin was on The Daily Show back in 2010.

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Angelo Sosa “Flavor Exposed” Book Signing

May 30, 2012

Korin is proud to carry Angelo Sosa’s new cookbook “Flavor Exposed“. To celebrate Angelo’s new cookbook, a book signing party was held on May 23rd, 2012. The event took take place in Korin’s showroom with more than 60 people attending. There were drinks and lots of food, prepared by Social Eatz. Everyone had a great [...]

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Angelo Sosa & chance to meet him at his “Flavor Exposed” book signing party!

May 1, 2012

Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with High Honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants. In 2010, [...]

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Chef Heather Carlucci-Rodriguez, Print Restaurant

April 30, 2012

Heather Carlucci-Rodriguez is the Executive Pastry Chef of PRINT. Restaurant located in Manhattan’s Hell’s Kitchen.  Celebrated for her 3-star desserts, she attended the Restaurant School in Philadelphia before traveling to France to complete her education in Burgundy and Paris. Heather has worked in a slew of notable establishments, including Tom Colicchio’s Mondrian, Union Square Café, L’Impero, [...]

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Chef Dan Kluger of ABC Kitchen & 6 years old daughter, Ella

March 23, 2012

We had the privilege to meet with Chef Dan Kluger of ABC Kitchen and his 6 years old daughter, Ella. We took lots of pictures of them cooking together and got to asked them questions about their knives, yes even little Ella’s Misono Kid’s knife! Chef Dan Kluger: Nowadays my cooking life is so different. [...]

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Chef Terry Hong, Minnesota Army National Guard

March 1, 2012

February was “I love Korin” on our Facebook contest. We asked everyone on Facebook to share their stories and photos on why they love Korin. We received lots of great responses but there was one story that was so touching, we just had to share it. — Terry Hong is a sergeant in the Minnesota [...]

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OpenSky: Martha Stewart talks Korin Knives

February 28, 2012

Korin is on OpenSky in Martha Stewart’s shop. Enjoy this video of Martha Stewart talking about Korin & knives!

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