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包丁

Japanese knives

Century-old Kamaasa Shoten is located in Kappabashi Dogu-gai (Kappabashi tool street), together with many wholesalers of eating utensils and cookware. While the company markets many cooking tools, it is famous for a wide selection of Japanese knives that attracts visits from cooks around the world.

The fourth-generation president, Daisuke Kumazawa, offers an intriguing explanation of “ryo-ri” — which means “cooking” in Japanese, but he spells this word with unusual kanji characters as “good logic/rule.” He says, “Good tools have a reason. I want pass on the essential value of these highly respected, long-loved tools to future generations.” While Western cutlery serves to cut and divide food portions, Japanese cutlery reveals cross-sections of food material, preparing it for attractive presentation. Moreover, cross-sections affect not only appearance but food taste as well. Indeed, the elegance of washoku (traditional Japanese cuisine) largely depends on cutlery.

To enhance essential understanding of cooking tools, Kamaasa staff visits the ateliers of Japanese cutlery craftsmen and talks to these artisans several times a year. President Kumazawa emphasizes his company’s role as a bridge, helping craftsman communicate their attitudes, associations, and technical artistry to cutlery users. Accordingly, the extensive Kamaasa Shoten store offers a table where staff and customers have sufficient space and time for conversation.

Thick or thin knife blades, wide or slim handles, Japanese or Western styles... there are numerous types of cooking knives. In professional stores like this one, users should pick up tools and get a feeling for them while discussing the most appropriate cutlery. Even after purchase, customers can consult with store staff, and if a knife becomes dull, they can count on edge-sharpening services.

Craftsmen, cooks, and Kamaasa Shoten company have honed a successful three-way partnership through years of cooperation. Yet another good example of the service tradition of hospitality that distinguishes Japan.

Note: Knives available in Kamaasa Shoten are not sold in Mitsukoshi or Isetan.

http://www.kama-asa.co.jp

The length of knife blade varies with the purpose of use. For example, sushi masters use long-bladed knives because it wants to slice fish with one-stroke action.

This shop provides ample aftercare since it want users to enjoy using their knives for a long time. If you bring in your knife after purchase, the store provides a sharpening service.

The store manager Shigeru Hasegawa, now working at Kamaasa Shoten for over 20 years, has established a trusted relationship with many professional cooks.

Mr. Hasegawa says, “The basics of good knives are low staining, sharpening ease, and reliable blade longevity.”

Last year, Kamaasa participated as an exhibitor in an industry design event held in Paris. Mr. Hasegawa is hoping to expand business internationally and help people worldwide become acquainted with the culture of Japanese cuisine.

He lets customers pick up cutlery and make sure knives fit the hands well.

Name engraving is a free service for customers.

Name engraving enhances the user’s appreciation for a personal cooking tool.

Ever since its establishment (1908) in the Meiji era, Kamaasa Shoten has continued to stress the value of face-to-face communications.

2014-02-26 09:01:09
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