Courtesy of Korin Japanese Trading Corp. and Michael Romano
Everyone from aspiring to veteran chefs will appreciate these Japanese knives, which have sharper blades and maintain their sharpness longer than most other chef knives. The Corian-handled gyutou, which can be engraved at Korin’s NYC showroom, is a versatile chef knife with a 70/30 bevel. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. The Swedish steel deba is a well-balanced but heavy duty knife traditionally used for filleting fish or parting out poultry. Purchased and “lightly used” by renowned chef Michael Romano (Union Square Hospitality Group) at the famed Tsubaya knife shop in Tokyo’s Kappabashi district, it is a single bevel and comes with a wooden sheath.
–Courtesy of Japan Society
Image rights: Nenox: 210mm, Tsubaya: 180mm