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Our thoughts • 2 minute read
The Anaori Kakugama
The Anaori Kakugama is a cooking pot carved from a single block of raw carbon graphite. Its innovative design comes from a pursuit of excellence and a fusion of modernity and tradition that is ubiquitous in Japanese culture. I discover some parallels between this and Japanese knives.
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Our thoughts • 4 minute read
Do Sharp Knives Make Food Taste Better?
For me personally, the physical feeling that a super-sharp knife brings when it glides through food is why kitchen knives are my passion.
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Chef stories • 9 minute read
Is looking back the way forward for British wheat?
Chef Mark McCabe writes about the current global and British wheat supply chain – and where to buy excellent, non-commodity flour from farmers doing things differently.
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Our thoughts • 6 minute read
Knife Rituals: Where Your Kitchen Knife Comes From And How You Should Use It
We create rituals around items of importance. We build customs around situations where there’s a chance of confusion or offence. For most of our existence, there were few things more essential to our survival than a knife.
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Our thoughts • 3 minute read
What is Kebony?
I’m Bert, designer of TOG Knives. When I began researching handle materials for my Knives, I looked into a wide range of interesting products and tested numerous prototypes. I wanted something that was both natural and sustainable, whilst withstanding the tough environment of a commercial kitchen, a stark contrast to a domestic kitchen. It was […]
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Our thoughts • 3 minute read
The Road to Seki
In 2004 I got the opportunity to hold a Samurai sword in my hand. A real one. The man who had made it was Mr. Hiromune Takaba and I had the true privilege of meeting him on the day he finished three months work forging the blade. I watched him sign it. He showed me […]
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