Sabasaurus
New Member
- Joined
- Feb 15, 2016
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Hi all, moved to Tokyo 18 months ago for my wife's work and became a stay at home dad. She told me to find a new hobby so it's been knives (something she has regretted ever since). I have weekly study with my sensei on knife terminology, history, metallurgy and selection and have done some knife skills courses with chefs. I am struggling to get into the Kamata beginners sharpening course and I am open to suggestions on what direction to take as my Japanese is not strong enough to play with the locals (nor do I have 10 years spare to do an apprenticeship in knife making). I have read some of your threads and I know there is an ocean of information out there, especially from the accredited chefs using this site. I have done the pilgrimage to Shigeharu and Aritsugu in Kyoto, have plans for Sakai and regularly visit Tsukiji and Kappabashi. So...2 more years, at least, in Tokyo.........any suggestions?