Knifewear in the News - Winter 2017! Kris Armitage, the manager of our northern-most store, Knifewear Edmonton, did a segment on CTV Morning this past Thursday. Watch as he drops some early morning knowledge... he doesn't even yawn into the camera! We're proud of you, Kris.    Meanwhile in Ottawa, we got featured in these fun gift... Knifewear in the News - Fall 2016! Well well well, the media have been talking about us again. First off is a great article in the Canadian Restaurant News about Kevin, Knifewear, and our role in the restaurant community.    OFFCUTS   Next up are a couple mentions about the Offcuts 2017 Charity Calendar. Offcuts Charity Calendar 2017, Offcuts Profiles "The who's who!" Buy Offcuts Calgary Charity Chef Calendar - 2017 The Offcuts 2017 calendars are in stock! We're really excited about this. Heres a little background on the charity, the photographer, and all those wonderful Offcuts men. Brown Bagging for Calgary’s Kids has one goal: no hungry...

Knifewear News: Our unmissable Garage Sale is around the corner once again. IT'S THAT TIME OF YEAR AGAIN!  For those of you that may not know what our Garage Sales are all about, here's the deal. We go to Japan and visit knifemakers. We visit ones we normally carry, and buy up stock we don't normally bring in, and we visit knifemakers...Welcome to Japanese Knife Imports, Inc. We started as a small company... pretty much just a husband and wife team.  We still are a small group of passionate knife dorks doing our best to educate people about Japan's rich culture and history, and the awesome knives they make. Our goal is to make high quality Japanese knifes from small makers available to you, outside of Japan. Here’s a little about how we got started with this. I graduated from Colorado College with a Bachelor’s in Asian Studies. About a year before I graduated, I decided that I wanted to give the restaurant business a shot. On my breaks from school, I interned at various fine dining restaurants in Los Angeles as a cook.

Eventually, people started paying me to cook, and I stuck with it for a while. I have worked at some very highly regarded restaurants in the Los Angeles area, as well as in Japan and Italy (at a one star Michelin restaurant). While in Japan, I learned about Japanese kitchen knives... the different kinds, how to use them, and how to care for them. Up until that point, the best knife I had ever used was a MAC (which is worlds better than the german knives most cooks are using). My chef in Japan bought me a Masamoto knife (a carbon knife, the likes of which i never had used before). From that point I have never looked back. Over the years, I have tried many knives and waterstones, and experimented with many cutting and sharpening techniques. Now days, I continue to train... however, now I train with talented craftsmen and chefs in Japan every year. With sharpening, I have the opportunity to train with who I believe to be the best sharpeners in Japan. I also spend time with some of the top blacksmiths in both Sakai and Sanjo (as well as many other places).

I grew up in Haguro, Yamagata (Northern Japan) - imagine Ohio, with rice paddies instead of corn fields. how to eat sushi gingerMy parents are accomplished artists, and, thanks to them, I was exposed to myriad of unique and creative individuals from Japan and other countries.wonder sushi order online From early on, I was interested the world outside of Japan. how to keep sushi fish freshThis interest, combined with my artistic upbringing, gave me my intellectual curiosity. where to buy sushi popperWhen I was 17, I left Japan to study in the U.S. for a month and Canada for a year. raw fish for sushi

When I returned to Japan, I attended The Japan College of Foreign Languages, later transferring to Saitama University, where I majored in American Studies. how to get sushi rolls to stay togetherMy ever-lasting curiosity led me to apply for, and thankfully receive, a great scholarship, which I used to attend a master’s program in Journalism/Mass Communication at California State University, Northridge. how much do sushi chefs make an hourI graduated from the program in December of 2009. As I begun my Job hunt after school, I realized that I also wanted both my career and my life to be creative and fun. That is why I decided to help Jonathan start Japanese Knife Imports. Japanese knifes are not just knives - they are Japanese cultural products - simple yet sophisticated, with ever-lasting beauty.

Japanese Knife Imports is my passion and a part of my dream. And, so you have faces to connect to the names, here’s a picture of the two of us (courtesy of Stephen Siebold).FREE SHIPPING ANYWHERE IN NORTH AMERICA ON ORDERS OVER $200 - and flat rate shipping worldwide!- read more ➤ Japanese kitchen knives are made with harder steel and stay sharper for a longer time. Typically they are lighter and thinner making it feel more like you are using a razor and less like an axe. Japanese Kitchen knives are designed to cut food with perfection in mind. These aren’t the Japanese knives that can cut a shoe in half, open a can, then cut a tomato. Cut the food you would chew with your own teeth, if you are doing an Axe job in your kitchen like prying apart frozen hot dogs, then use an axe type of knife. These can truly change your cooking, Chef or not these will give you more enjoyment when preparing food. While all these knives benefit from harder steel, the blades and handles differ between product lines.