RESOBOX Japanese Cooking Workshop Series #7: Sharpening Knives and Basic Decorative Cutting
In this Japanese cooking workshop, you will learn how to sharpen your own knives and basic Japanese decorative cutting techniques from Mitsuru Kita, a professional chef who has extensive experience in prestigious Japanese restaurants. These techniques can easily be applied to your daily cooking and you’ll surprise your friends when they see!
・Introduction to different types of Japanese knives
・How to sharpen a knife at home (Demonstration)
・Sharpen your own knife
・How to cut vegetables in decorative ways (Demonstration)
・Cut vegetables in decorative ways
6 decorative cutting techniques including:
・Super thin cut of radish
We will use: Japanese radish / Cucumber / Carrot (Provided)
* Please bring your own knives (up to 3) to sharpen and use.
For more workshops in this series, visit our Japanese Cooking Workshop page.
Become a member of the RESOBOX Japanese Cooking Facebook Group! Interact with other students to get food inspiration every day! Anyone interested in RESOBOX’s cooking workshops is welcome to join!
About the Instructor
Japanese food consultant / Chef
Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on Hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant