Keen Japanese Knife Experience (Personal Lesson)

Explore the art of Japanese knife-making at J/Japanese Knife Shop and 2F's Tokyo D Kitchen Studio, where you can engage in a hands-on experience to understand the intricacies of Japanese knives. Learn about their manufacturing process, the differences from Western knives, and the reasons behind single and double-edged designs. The class is set in a professional-grade environment, equipped with top-notch Japanese knives, wooden cutting boards, and specialized cooking tools.

Your instructor, Mr. Oiri Kawamoto, a master of Japanese knives, will provide a comprehensive demonstration of cutting techniques, knife sharpening, and the preparation of a Tuna Rice Bowl, which you will then enjoy. Throughout the lesson, Mr. Kawamoto will share his expertise and the profound essence of Japanese knife-making in both Japanese and English, offering a deep dive into the technical and cultural aspects of these esteemed tools.

What to expect

• Understanding Japanese Knives (Using short movies and photos)

• How knives are made

• Details of Japanese knives

• Single-edged and double-edged

• Three types of Japanese knives

• Demonstration

• Thinly slicing tomatoes

• Katsura (type of cutting)

• How to hold and maneuver the knife

• Slicing tuna for sashimi

• Experience

• Experience in slicing tuna for sashimi

• Experience in making dipping sauce

• Experience in sharpening knives

• Tasting (bowl with marinated toppings, Akadashi soup, Japanese sake, Japanese tea)

Essentials to Know Before Booking

• We are not liable for food poisoning or physical issues post-consumption.

• Prepared dishes cannot be taken home to avoid health risks.

• We are not responsible for any injuries or accidents during the class.

• Classes are available any day and time, typically lasting about 2 hours.

• The maximum number of participants allowed is 8 people.

• The class is designed for individuals aged 12 and above.

Meeting Point

• D Kitchen Building (DKB)

• Address: 2-21-12 Nishiazabu, Minato-ku, Tokyo

Participation Fee Structure

• Single Participant: 55,000 yen

• Pair (per person): 27,500 yen

• Groups of 3 to 8 (per person): 18,700 yen

All prices are inclusive of tax.

Frequently Asked Questions

What will I learn during the Japanese Knife Experience?

You will learn about the history and making of Japanese knives, the differences between Japanese and Western knives, and the specifics of single and double-edged knives. The experience includes demonstrations on knife handling, cutting techniques, and a hands-on session where you'll practice slicing and preparing a dish.

Do I need to be proficient in English to enjoy the class?

The class is conducted in English, so a basic level of understanding is beneficial. However, the visual and practical nature of the experience allows non-fluent speakers to still find the class enjoyable and educational.

What should I do if I have food allergies?

Our classes do not accommodate special dietary needs or allergies. If you have food allergies, please be aware that you will be participating at your own risk.

Can I take the food I prepare back home?

To ensure safety and prevent the risk of foodborne illnesses, we advise against taking prepared food home. The experience is designed to be enjoyed within the class setting.

What happens if I get injured during the class?

While we prioritize safety and provide guidance on proper knife handling, we are not liable for any injuries or accidents that occur during the class. Participants are encouraged to follow all safety instructions carefully.

Related Read: Hands-on Knife Making Experience with a Master Swordsmith in Kyoto