For Philadelphia chefs, a knife is more than a tool — it’s a slice of life

However when requested to determine the one knife meaning essentially the most to him, Fujiyama reaches for one more yanagi, this one with a much less resplendent blade and a discolored picket grip. “Nonetheless lovely,” he says, turning it over gently in his proper hand. It was a good-luck present from his father, Yoshitaka, a now-retired kaiseki chef in his house metropolis of Kyoto. “He gave it to me once I left to return to this nation.” A brand-new buy to commemorate a serious life occasion? Fujiyama chuckles. “No, he was utilizing it. He’d by no means give me brand-new!”

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