The Japanese Chef's Knife: Session 1

Learn the secrets behind some of the best kitchen knives in the world.


What will I learn in this class?
In this class, dig into why Japanese knives are a cut above your average chef’s knife. Learn how to choose, use and maintain a top-of-the-line knife crafted by a master blacksmith for the best experience in your own kitchen. All students receive a free whetstone.

Who teaches this class?
Mayuko Rutledge and Ali Buford started Jikuu, a Japanese knife company, over two years ago with the goal of partnering with artisans to make traditional kitchen knives for modern kitchens.
A favorite among Tokyo expats and beyond, Jikuu knives are known for their quality, craftsmanship and ease of maintenance.

 

  • Dec 6
  • 10am–12pm
  • Beate Sirota Gordon and Haru Reischauer classrooms
  • ¥6,600
  • Cancellation deadline: Nov 26
  • An enrichment program registration fee of ¥3,500 is applied to non-Connections members. The fee is waived for Connections members.

 

  • By registering, Members accept the inherent risks in activities where social distancing requirements cannot be followed, and they agree not to hold the Club liable in the case of injury, illness or contraction of COVID-19 during these activities.