June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
    Read more…

  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
    Read more…

May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
    Read more…

  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
    Read more…

Eating on the job: Takumi Ozeki, Kai Knives

By
Eve O'Sullivan
Added
17 September, 2015

Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. We spoke to the makers of Kai Japanese knives to discover the secret behind the sharpest blades.

I was always very interested in the knives, especially the Japanese Katana knife, which is a traditional blade based on samurai from the Meji period.


KAI continues the traditional technique of Katana manufacturing… there’s something special about working for a company with a long history.


Knife

 

My skills are all about making something that’s both traditional and sustainable.


 That’s the core of my work, and extremely important in my life.

 

Of course, you don’t just begin at that point; I started off being in charge of polishing handles.


Through this experience I learnt the base knowledge of the polishing process which then led onto sharpening blades.

Knife

The production of knives consists of many processes; each one is extremely important.


No matter which role you choose, it is vital to do it wholeheartedly, to imagine the customers who will be using our products. Most importantly you must try to protect the culture of Seki’s knife manufacture which we have inherited.

Even a slight change in concentration can cause a huge difference to the edge of each knife.


So I try and make sure I am in a calm and concentrated state of mind before each process to avoid differences in quality. You cannot let the outside world affect you at all.

I also deal with re-sharpening knives, which means I hear a lot of deeply personal stories.


I once had a knife that was brought in by a daughter who desperately wanted her mother’s knife re-sharpened because her mother loved it, my job became a matter of sentiment. I was very impressed that one knife could connect a parent and child and make their relationship so tight.

Knives

My favourite knife?


Probably the Damascus; it’s beautifully balanced and incredibly sharp. 
It sounds dramatic, but my job is about pride and responsibility. It’s the most important part of the whole process, and I know every person who has the same job as me takes it just as seriously as I do. 


Find out more about KAI Knives here

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again