Chef Lee Anne Wong trying her hand at shaping a knife!



@foodiewithfam making homemade Canadian bacon with the Togiharu Hammered Damascus chef knife!



Chef Atsushi Kono

by Mari on September 10, 2014


Atsushi Kono is the executive chef of Torishin restaurant in New York. Torishin specializes in a Japanese grilling style called yakitori, and is the second yakitori restaurant in the United States to earn a coveted Michelin Star. Kono has been active collaborator for a Japanese non-profit organization’s educational programs and fund raising events as a chef advisory committee member. He has an unyielding determination to stay true to the nature of the cuisine and to promote the most authentic Tokyo style yakitori experience with the highest quality ingredients.

What made you want to be a chef?
My parents were owners of a fish store and restaurant. I had the intentions of taking over the store.

What is the most important aspect of cooking to you?
To draw out all of the natural flavors of the ingredient and make sure that they don’t clash.

What has been your experience cooking in a foreign country?
The most important point is understanding the customers and the needs of the city. Its not good to disregard the flavors that are preferred in that city and push the taste of Japan. Granted there was a time when I wanted to display real Japanese food and I believed that communicating the authenticity was my job.

What is your advice for aspiring chefs?
It’s a very strict industry, but instead of being intimidated and scared away, I would want them to think about why it’s such a tough industry. It’s a very important job, where you are entrusted someone’s life style. If something happens after eating your fish, then you’ve affected that person’s life. It’s a job with those kinds of responsibilities, so it will be a difficult one. But by learning, understanding, working hard, and persevering, there will be a greater happiness waiting for you.

What is your goal for your career?
As chef I want to satisfy my guests. I want to communicate with people around the world through my dishes and make them feel blissful.


We are getting ready for CHEF NIGHT AT KORIN!

September 9, 2014

We are getting ready for CHEF NIGHT AT KORIN! Less than a week away. SAPPORO USA beer, check!

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One week away from Chef Night at Korin!

September 8, 2014

One week away from Chef Night at Korin! We hope you can come join us on Monday 9/15 from 9pm-2am in our NYC showroom (57 Warren street, NY 10007). Enjoy beer, sake, whole pig, sushi, knife sale, giveaways and many more! Culinary Agents will be there too! Visit for more info or to RSVP

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Hongasumi and Kasumi

September 5, 2014

Hongasumi and Kasumi knives are made by combining soft iron with a strip of carbon. The soft iron allows the knife to be less brittle and user friendly.

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Awesome way to custom your saya!

September 4, 2014

Awesome way to custom your saya! Thanks for sharing Chef Daniel Park.

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Chef Nils Noren

September 3, 2014

  Nils Noren is both a world renowned chef and culinary educator. After graduating from culinary school in his hometown of Gävle, Sweden, he spent many years working at some of the most esteemed restaurants in Stockholm before moving to Aquavit in New York. In 2006, he was appointed Vice President of Culinary Arts and [...]

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September 2, 2014

This was last year’s Chef’s Night at Korin … We hope you can come join us this year at our biggest event, CHEF’S NIGHT AT KORIN PARTY on September 15th. Mark your calendar & RSVP at

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Happy September!

September 1, 2014

Happy September! We are open today till 6pm, come visit us! PS in the month of September, for every $500 spent receive a $100 Korin gift card. Visit our website for more info.

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