Chef Says: Japanese Knives Are the Best November 9, 2010

Being able to make a precise cut is one of the most important elements of cooking. The world's most celebrated and sharpest knives come from Japan. Unlike many western knives that are made out of stainless steel, Japanese knives are formed of carbon steel, known for its strength and sharpness. Michael Romano, Chef/Partner & USHG Union Square Hospitality Group Chief of Culinary Development will introduce why Japanese knives are highly sought after among professional chefs, and how their sharpness makes a profound difference when preparing the gourmet meals he serves at his restaurants. The talk is followed by a demonstration and reception.