TOKYO--Kamikoto, a name synonymous with knife-making excellence, is proud to celebrate its relationship with Michelin-starred chefs worldwide. World-class chefs heavily rely on the tools of their trade to able to perform to the best of their ability. Even the most skilled hands can struggle to achieve optimum results with substandard knives. As such, experienced chefs from all over the globe have a real affinity for Kamikoto's high-grade Honshu steel blades, offering them an extremely comfortable fit and a slice unlike any other.
"You can feel the precision and old tradition of knife making simply by holding these knives in your hand. The weight and balance are perfectly designed as they truly feel like an extension of your hand," said Mr Slade Rushing, two time finalist of the James Beard Award Best Chef -South and executive chef at Brennan's in New Orleans.
Chef Rushing is not the only chef to realize the robust and disciplined finish of Kamikoto knives. Many others from the United States, Europe, Australia and South East Asia have as well. Notable mentions include two Michelin-starred chefs Nick Dostal from Chicago and Hans Neuner from Portugal as well as one Michelin-starred chefs Rene Mathieu from France and Carrie Nahabedian from Chicago.
Providing the utmost precision, Kamikoto blades are the ultimate choice for chefs who understand the importance of having the perfect knife for a particular job. This underpins the Japanese tradition of matching the right knife to the right dish.
As the world at large moves to less exacting production techniques, Kamikoto stays true to its original values based on craftsmanship, quality and a commitment to authenticity and will continue this legacy well into the future.