Chris Cosentino

"Japanese knives allow you to be more of a craftsman, rather than a laborer."

Chris Cosentino developed a passion for Italian food during his childhood in an Italian-American community in Rhode Island. He brought his talents, honed at several distinguished restaurants, to San Francisco’s Incanto in 2003, and as Executive Chef, instantly earned a three-star review from San Francisco Chronicle’s Michael Bauer.

 

What are the superior qualities of your Japanese knives?

Japanese knives allow you to be more of a craftsman, rather than a laborer. You can get the perfect, perfect cut with a Japanese knife. I like the fact that each one has its specific use. For instance, the Suisin hankotsu allows me to feel the bones on smaller birds better and the Tojiro DP allows me to feel the bone rather than cut through it. I use the Misono hankotsu to break down whole hogs. It’s good because it’s not super flexible and it gives me better control. For my work with offal, I use a Tojiro DP slicing knife. I also use a Mac as my travel and utility knife.When you are using the Japanese knives, you are getting a better result every time.

 

What is the most important aspect of cooking to you?

The most important aspects of cooking are quality of product, technique, and love for it. You can have the best technique in the world and the best product, but if you don’t put love into it, you don’t get good food. If you have a bitter and angry kitchen, your food is going to taste bitter and angry. I think that’s really important, and I think a lot of people don’t realize that anymore.

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