Throw back Thursday! Master Doi working on his most prized Hayate line.

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November 8th to 10th Nenohi / Nenox Comes to Korin NYC! Special 3-Day event includes 15% off all Nenohi & Nenox knives, free initial knife sharpening by Mr. Sawada (president of Nenohi) & Nenox knife raffle giveaway! For complete details and to RSVP go to www.facebook.com/KorinKnives/events

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Chef Takashi Yagihashi

by Mari on October 29, 2014

Born in the coastal city of Mito, Japan, Chef Takashi Yagihashi’s interest in cooking was piqued at a young age. Takashi began working in a restaurant as a teenager, and upon his graduation from college his natural culinary talent was recognized by the owner, who invited him to America to help open a new restaurant there. He accepted the offer, and in his years in Chicago Takashi refined the classical elements of his technique and developed his personal style as a chef. He was offered a position as the Executive Chef of Tribute in Detroit, which rocketed into the spotlight under his guidance. This position also won him acclaim as one of Food and Wine’s “Best New Chefs,” as well as the title of “Best Chef: Midwest” from the James Beard Foundation. He has since opened The Slurping Turtle, and his namesake restaurant Takashi has received the coveted Michelin star in 2010 and 2011. Both restaurants found instant success and are renowned for their distinctive style, artful blend of Japanese and French techniques, and exquisite contrast of textures and flavors.

Do you have a mentor or chef who particularly inspired you?
When I was young I was good friends with chef Pierre Gagnaire. I went to visit his restaurant in Japan to stage after he received 3 stars from the Michelin Guide. It was an amazing experience, but unfortunately he had to close. After he closed he opened a restaurant in Paris where he became very famous. He was so special, with such unique ideas and a fundamental approach to cooking. What was explained in the menu and what actually appeared in the dish was completely different. It was fascinating to learn and to see him change the menu almost daily, depending on the new techniques he discovered.

What do you like about Japanese knives?
People always say that a knife is the extension of your hand, but when I get a new knife it’s not a part of me yet. Japanese knives require you to sharpen them and take care of them. Everyone sharpens their knives a little differently, but as you learn and get used to that specific knife, it slowly becomes a part of you. You can never stop improving, but its important to figure out what you want to achieve and plan out your goals for your future.

What is your goal for your profession?
I would like to make my restaurant successful.

What is your advice for aspiring chefs?
Keep an open mind and set yearly goals for yourself then measure your progress.

Do you have a mentor or chef who particularly inspired you?
When I was young I was good friends with Chef Pierre Gagnaire. I went to visit his restaurant in Japan to stage after he received 3 stars from the Michelin Guide. It was an amazing experience, but unfortunately he had to close. After he closed he opened a restaurant in Paris where he became very famous. He was so special, with such unique ideas and a fundamental approach to cooking. What was explained in the menu and what actually appeared in the dish was completely different. It was fascinating to learn and to see him change the menu almost daily, depending on the new techniques he discovered.

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Just for fun!

October 27, 2014

Suisin’s owner had Aoko hongasumi petty yanagi knives made just for fun. (Psst… Korin takes custom orders for these as well.)

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Blade making station

October 22, 2014

Blade making station

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Chef Kristen Kish

October 22, 2014

Kristen Kish discovered her love for cooking at a young age, a passion that was further cultivated as she attended Le Cordon Bleu at her mother’s suggestion. Since graduating in 2006, Kish has worked in many restaurants before joining the Stir team in 2011. She draws inspiration and fulfillment from the energy and the camaraderie [...]

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PLATING WITH KORIN

October 21, 2014

Morimoto NYC’s famous Toro Tartare with Wasabi, Sour Cream, Nori Paste, Chive, Avocado Puree and Rice Cracker in a Black Oribe Round Deep Bowl Courtesy of Morimoto NYC Japanese Cuisine

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Drexel University, Thank you for inviting us for a knife sharpening demonstration!

October 21, 2014

Drexel University (Philadelphia, Pennsylvania) – Thank you for inviting us for a knife sharpening demonstration!

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Ready to be handled and branded!

October 20, 2014

Ready to be handled and branded!

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We are honored to be sponsoring Ramen Fest Chicago!

October 17, 2014

We are honored to be sponsoring Ramen Fest Chicago! We can’t wait to be apart of this wonderful event on November 8th and have our special Korin knives given away to the winners of Urbn Belly Ramen Fest!

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