Keen Japanese Knife Experience

Explore the art of Japanese knife-making at J/Japanese Knife Shop and 2F's Tokyo D Kitchen Studio, where you can engage in a hands-on experience to understand the intricacies of Japanese knives. Learn about their manufacturing process, the differences from Western knives, and the reasons behind single and double-edged designs. The class is set in a professional-grade environment, equipped with top-notch Japanese knives, wooden cutting boards, and specialized cooking tools.

Your instructor, Mr. Oiri Kawamoto, a master of Japanese knives, will provide a comprehensive demonstration of cutting techniques, knife sharpening, and the preparation of a Tuna Rice Bowl, which you will then enjoy. Throughout the lesson, Mr. Kawamoto will share his expertise and the profound essence of Japanese knife-making in both Japanese and English, offering a deep dive into the technical and cultural aspects of these esteemed tools.

What to expect

Understanding Japanese Knives (Using short movies and photos)

• How knives are made

• Details of Japanese knives

• Single-edged and double-edged

• Three types of Japanese knives

Demonstration

• Thinly slicing tomatoes

• Katsura (type of cutting)

• How to hold and maneuver the knife

• Slicing tuna for sashimi

Experience

• Experience in slicing tuna for sashimi

• Experience in making dipping sauce

• Experience in sharpening knives

• Tasting (bowl with marinated toppings, Akadashi soup, Japanese sake, Japanese tea)

Essentials to Know Before Booking

• We are not liable for food poisoning or physical issues post-consumption.

• Prepared dishes cannot be taken home to avoid health risks.

• We are not responsible for any injuries or accidents during the class.

• Classes are available any day and time, typically lasting about 2 hours.

• The maximum number of participants allowed is 8 people.

• The class is designed for individuals aged 12 and above.

Related Read: Hands-on Knife Making Experience with a Master Swordsmith in Kyoto