For young line cooks fresh out of school looking to upgrade their school knives, Jon even sets aside a more affordable line of knives that he doesn’t display for these young cooks working very long hours for little pay. As these cooks progress through kitchens to become chefs with bigger budgets, they can then upgrade to other better and more expensive knives that Japanese Knife Imports carries. Jons own interest in Japanese food is what made him pursue an Asian Studies major. Though he originally wanted to pursue a combined MBA/JD and become a consultant, working in kitchens (including Chef Marinos Il Grano) during the school breaks a year before graduating college altered his career path. He loved working in kitchens even when he had to do the most menial tasks. After school, he again worked at Il Grano before getting the chance to go work in Japan. In Japan working at a small family operated kaiseki, he became familiar with the different types of Japanese knives and knife sharpening.
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LA Chefs’ Supplier Jon Broida at Japanese Knife Imports – Part 2 of 2 – Los Angeles Chef About Town | Examiner.com
Even with greater demands on his time, at least for now, any one who cooks professionally in the Los Angeles may still schedule time to meet with Jon and learn more about Japanese knives and sharpening. His show room in Venice located at 1501 Main Street is also open to the public for retail sales without an appointment. Check Japanese Knife Imports website for store hours.
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Sharpen up your knowledge of Japanese knives | The Honolulu Advertiser | Hawaii’s Newspaper
Bladeforums.com and knifeforums.com are Web sites that delve deeply into such issues as blade geometry and steel recipes. These offer in-depth reports and individuals who answer your questions via postings. Los Angeles Times Fukui’s standard knife is a slim-bladed yanagi (sashimi slicer), though he also often uses an usuba (thin-bladed vegetable-cutting knife). Both were given to him by chefs from Japan with whom he worked here; it’s common practice, he said, for departing chefs to bequeath their knives to colleagues. He treasures these gifts as well as a $600 honyaki (“pure steel”) yanagi, an extraordinarily hard-bladed knife he bought in Japan, which remains at home, on display, too precious to use. Grant Sato, chef-instructor at Kapi’olani Community College, who teaches both knife skills and Asian-style cooking, loves the Misono-brand santoku he bought in Japan for $450 some years ago.
For the original version including any supplementary images or video, visit http://the.honoluluadvertiser.com/article/2005/Jan/26/il/il20ataste.html
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