Guidance for People Who Play with Very Sharp Things

The Curve is a Scout column dedicated to exploring and feeling out the corners of complex, multi-dimensional, often hierarchical and always completely random subjects. The aim is to inform readers – in progressive, graduating fashion – on everything from gin and poems to cheeseburgers and trees. This week, CEO of Knifewear, Kevin Kent, offers his razor-sharp advice on knives.

BEGINNER | Tadafusa Hocho Kobo 210mm Gyuto (chef knife) | $169 |

“A great, sharp kitchen knife takes your kitchen experience from frustrating to energizing. This Tadafusa Hocho Kobo 210mm is the perfect size for daily home use. It is a simple but elegant chef’s knife that keeps its edge and performs beautifully. The price point is just icing on the cake. It’s a great entry point into decent, crazy-sharp knives. It makes quick work of veggies, and I love using it to work with chicken. Plus, it’s lightweight and easy to hold, even for a big guy like me.”


INTERMEDIATE | Cut Like a Chef Class (Knifewear Vancouver, 4215 Main Street)| $63 | 

“Learn to cut like a chef and increase your confidence with kitchen knives. With this class you will learn to hold a knife properly, develop speed, increase precision and learn to enjoy your time in the kitchen. Knife safety, care, knife motion, choosing a knife/knife shapes and uses, common veggies/fruit and classic cuts are all covered. You will become a slicing/dicing machine…maybe…with enough practice.”


ADVANCED | Fujiwara Denka Santoku 180mm | $734 |

“Fujiwara-san is one of the most respected blacksmiths of our time. The Fujiwara family started as blade makers over 130 years ago. First they made farm tools, then swords. Teruyasu Fujiwara the Fourth turned to making kitchen knives as a way to regain some of the family’s previous glory. He is at the top of his game right now and it’s a pleasure to watch him work. His Denka no Hoto line is the top of his range and easily sharper than any knife you’ve ever used. They also stay sharp longer than anything. People have said they cut like magic and I tend to agree.”


EXTRA CREDIT | Watch the award-winning film Springhammer for free |

“Acclaimed film maker, Kevin Kossowan, tells the story of Japanese blacksmithing. Springhammer looks at the past, present and future of the industry through blacksmith interviews, Japanese culture and a great soundtrack. This is a must see for anyone interested in Japan, history, makers, knives, cooking and cool stuff.”

 

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