Emmie Kyotour
- May 6, 2021
- 3 min read

Emlog #05 ~Maintaining your Kitchen Knife~

Updated: Sep 7, 2021

Hi everyone!!

As we posted on our Instagram, we went to Food Implements TAKEGAMI to learn how to sharpen our kitchen knives. It is located in a residential area about a 10 min walk from Shijo-Omiya sta. (Hankyu railways).

How many Kitchen knives do you have in your kitchen?

After we entered the wooden front door, we were able to see the “Lab”, a small room surrounded by glass walls, straight in front of us. From the outside of the Lab, we were able to see the room filled with machines and equipment to sharpen and polish the knives. On the right side, there was a wall with more than 20 kinds of kitchen knives displayed.

　In Japan, we have several kinds of knives for different uses. For example, a knife to cut raw fish is only sharpened on one side, so that the edges of the cut fish will not be rounded off. Think of the raw fish on sushi.

Kitchen Knife Coordinator

　At TAKEGAMI, Kitchen Knife Coordinator Koji Hirose welcomed us. He started a studio in the Nantan area, north of Kyoto prefecture 10 years ago, and moved to where it is located now 2 years ago. Maybe you just thought “What is a Kitchen Knife Coordinator?” Actually, it was my first time hearing this title too. Mr. Hirose answered that he gives advice, repairs and maintains kitchen knives. He also goes around Japan to give lectures about Japanese kitchen knife culture.

　Next to the lab, there was a kitchen where we took the lesson. Mr. Hirose hosts a kitchen knife sharpening lesson about 2 times in a month, but they also invite a chef to do a cooking class and hold other events using this kitchen.

Lecture before the Lesson

　Before learning how to sharpen our knives, Mr. Hirose gave us a lecture about why sharpening our knives is important. He said that the taste of the food changes based on the sharpness of the knife. Taking a tomato as an example, if your knife is sharp, the sliced edges will also be sharp, and the face of the sliced tomato will be shiny. If your knife is dull, the edges will be squashed and the tomato also might be squashed while slicing. The cut face also affects how heat is dispersed into the ingredients while cooking. Using a sharpened knife can draw out the real taste that the ingredients have.

　He also said that not buying a new knife is the solution. How you face each tool you have and how to leverage the tool is important. All the Japanese chefs sharpen all their knives and end the day because they know the importance of the tools. Same as raising a child, you need to take care of the knives so that they will fit you while you use them, he says.

He explained that “Kyoto Culture” is a culture of taking great care from “the start to the end”. Kyoto people don’t try to solve everything with money. They take their time to do anything, same for people or tools. Thanking the tools you use everyday will gradually lead to making your one and only tool.

Knife Sharpening Lesson

　After the lecture, we learned how to sharpen the blades. The only tool that we use to sharpen our knives is this tool called “togiishi”. “Togi” means to sharpen, and “ishi” means rock in Japanese. It is a stone made into a square shape. We move our knives back and forth on the face of the stone.

　Mr. Hirose demonstrated step by step, so we were able to ask questions too. After the explanation, we actually put into practice what we had learned with our own personal knives. I thought that it was going to be difficult for a first-timer, but Mr Hirose gave us advice staying right next to us so it wasn’t at all.

Name Engraved Knives

　You can also buy a knife at the store too. We bought one and they engraved our group name “咲”(Emmie) in the knife for us. We are going to use it in our cooking class, so you can use it in our lesson and see for yourself how it cuts cleanly and how easy it is to cut.

　He only gives sharpening classes two times a month, but if it is more than three people in a group, he offers private lessons too. In that case, you will need to bring your own knife for the lesson. It is only held in Japanese, so if you want to try the lesson and need an interpreter, just contact us anytime.

　It was a fruitful experience for us and his lecture made us think again about the importance of each tools that we use. We are looking forward to using this new knife and make some new memories with you all.