Staff #favknife Feature – MISONO UX10 GYUTOU is known for their engineering. Misono’s intricate attention to details really shine through with this line. The Misono UX10 has been featured in magazine such as Cook’s Illustrated as “best knife.”




How often do you sharpen your knives?

by Wendy on July 9, 2014

How often do you sharpen your knives? Re-sharing photo from JP Miron “it’s that time of the month again”



Chef April Bloomfield

by Mari on July 9, 2014


April Bloomfield began her culinary studies in Birmingham College from which point she began to hone her skills by working in various kitchens throughout London and Northern Ireland. In 2004, she became the co-owner of New York’s very first gastropub, the Spotted Pig, which has earned one star from the Michelin Guide for six consecutive years. Since the Spotted Pig, she has opened April & Ken’s The Breslin Bar & Dining Room, The John Dory Oyster Bar, and has published her first cookbook, A Girl and Her Pig, all of which has received acknowledgement from top magazines, the Michelin Guide, and newspapers.

What inspires you to cook and create new recipes?
Anything can inspire me– a dish that I’ve eaten out, an ingredient I’ve discovered in my travels or at the market, someone I am talking to, or a chef I have met.

What is the most important aspect of cooking to you?
The most important part of cooking to me is the pursuit of balance and consistency. Repetitiveness is also important because it teaches you how to cook and allows you to learn more about the food. In the simplest terms, I love cooking delicious food with respect.

What do you think of the importance of having cooking experience in foreign countries?
I think cooking abroad is a great experience because it is interesting to have the challenge of being somewhere new. Traveling and cooking in foreign territory keeps you on your toes and expands your knowledge, which allows you to grow as a person as well as a chef.

What do your knives mean to you?
My knives reflect how much I care about what I do and show that I am a professional. Keeping them sharp allows me to do my job more safely, efficiently, and beautifully.

Do you have any advice for chefs who are thinking about buying their first Japanese knives?
I would recommend first time buyers to do their research and go somewhere, like Korin, where you can talk to the people who work there and touch them, pick them up, etc. Figuring out your price range and how much time you are willing to spend taking care of them is also important, as knives require a lot of care. The knives I use are easy to clean, don’t chip easily, and are easy to sharpen.

What is your advice for aspiring chefs?
Work hard, keep your head down, have integrity, and act as a sponge absorbing everything that you can.


Staff #favknife Feature – Suisin Ao-ko Suminagashi Kensaki Yanagi

July 8, 2014

Staff #favknife Feature – Suisin Ao-ko Suminagashi Kensaki Yanagi. The flowing pattern in hand-forged layered steel can be mesmerizing but the advantages of suminagashi (sometimes called Damascus Steel) extend well beyond its beauty. MAKE IT YOURS:

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See you in Mexico!

July 7, 2014

See you in Mexico! We will be at the Food & Wine Festival from July 9th to the 13th at Capella Pedregal.  

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Happy 4th of July!

July 4, 2014

From all of us at Korin, we wish everyone a happy 4th of July!

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Happy Fourth of July!

July 3, 2014

Korin will be closed tomorrow Friday, July 4th in observance of Independence Day. We will reopen on Saturday, July 5th at 10AM. We wish everyone a wonderful Fourth of July!

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Elegant Break-Resistant Glassware

July 3, 2014

Korin is delighted to announce our new stemware collection. Our lead-free crystal is light and elegant, but don’t be fooled by appearances! While it may look delicate, Korin glassware is made with patented glass-crafting technology for enhanced durability and brilliance. Dishwasher safe, break-resistant, scratch resistant and shatter-proof, these glasses will amaze you and your guests [...]

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Which is your dream knife?

July 2, 2014

Which is your dream knife?

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Chef Ben Pollinger

June 30, 2014

Ben Pollinger leads New York City’s Oceana as the executive chef with his brilliant direction and extensive knowledge. His unique style of cooking that beautifully blends the freshest seafood with the highest quality ingredients has received outstanding reviews by acclaimed critics and has maintained the restaurant’s Michelin star since 2006. In addition to being the [...]

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