Jonah’s knives are objects of beauty. They were beautiful to begin with, but their subsequent care and use have made them a reflection of both their owner, a skilled craftsman in his own right, and the knifemakers.
Our kitchen holds a special respect and love for knives, and part of that is caring for them. In our knife class, Jonah will share his knowledge of the craft of knifemaking and the care and use of knives. We’ll discuss what different knives can do, different materials, and practice sharpening and other skills.
From left to right, the knives above are: a custom yanagi (Japanese single-edged slicer) made by Carter, from white super steel, crafted by Murray Carter as a gift; a sujihiki made by Misono, from Swedish steel; a gyutou (Japanese Western-style chef knife) made by Carter, made from white super steel; a deba (Japanese knifer for rough dressing fish) made by Hon Kasumi, from white carbon steel; a honesuki (Japanese poultry knife) made by Misono, from Swedish steel; a hankotsu (Japanese boning knife) made by Kikuichi, from high carbon steel; a Western beef skinner made by Forschner, from stainless high carbon steel. The stones, from left to right, are: a Japanese whetstone made by Takenoko, 6000 grit; a natural Japanese whetstone from the Narutaki District near Kyoto; a whetstone made by King, 1200 grit.
This event is part of Oliveto Commons, a series of classes, discussions, presentations, events designed to better engage with the neighborhood and offer a venue for a connected community. You can learn more about the Commons and see a calendar of upcoming events here.