Being a Chef I came across the prestige Japanese brand Masakage and I purchased their handmade gyuto knife. It stood out to be the best in the market to me because you can see that the bladesmith who made this knife placed their soul into it.
The Masakage knife gave me more smoothness, precision and edge retention over the knives I had previously used. I was wonder-struck by the performance. It opened up a new world for me.
I now had this very high quality knife and it needed to be maintained to the sharpness intended by the maker.
I searched for a qualified Japanese knife sharper in NZ and I was not able to find one, so I started to teach myself.
Spending my spare time learning more about Japanese knives and how to sharpen them, got me thinking about how I would love to bring other cooking enthusiasts in contact with these amazing Japanese knives. And sharpen them to the best of their ability.
So that is why I got in contact with Mr. Masakage, Shibata Takayuki who offered me to come to Japan and to teach me his best Sharpening and knife care techniques. He taught me the Japanese way by hand and whetstone’s which is still the best way to sharpen. Creating razor sharp edges that cut through products with minimal effort and cell damage. Having a knife sharpened this way improves both presentation and taste. Sharpening by hand on whetstones removes minimal amounts of steel and therefore extends the life expectancy of the blade.
I am convinced a good and sharp knife increases knife skills, works faster and gives a higher quality presentation of food.
Please browse around on our website to find out more about Japanese knives. see our knives
If you have any query about choosing a knife, sharpening or you would like a demonstration don’t hesitate to contact me.