Korin Chef

Japanese culinary inspiration and know-how for all cuisines
Knife Sharpening
Vincent Lau, Korin’s Knife Sharpener, hosts a live Q&A session on Korin’s Instagram every Monday at 11am. Follow us at instagram.com/korinknives for new updates and Live Q&A sessions. Here are some Q&A from the past week: Q: How many stones do you (Vincent) use? A: Depends on what I’m doing... Read More
Knife Sharpening
Vincent Lau, Korin’s Knife Sharpener, host a live Q&A session on Korin’s Instagram every Monday at 11am. Follow us at instagram.com/korinknives for new updates and Live Q&A sessions. Here are some Q&A from last week:     Q: Do I need a higher grit than a 6000?   A: No, but... Read More
Knife Sharpening
Japanese chef knives are designed with one objective in mind: Unparalleled sharpness. From the steel to the design to the shape of the thin blade, this quality is paramount. The sharpness of a Japanese chef knife allows cooks to control their blade and slice with absolute precision. So how do... Read More
Knife Skills
“I really love wagyu,” says Chef Mike Lim, “in all its forms.” Chef Mike certainly knows his wagyu; he’s worked with Japan’s prized and pricey beef for over a decade, across a half dozen restaurants. Chef Mike graciously joined us to explain how to expertly trim wagyu, and to share his... Read More
Knife Skills
In yakitori, the Japanese art of grilling chicken, process is as important as ingredients. Like with sushi, the art of cutting is the foundation of flavor—how you portion a chicken determines its taste and texture. “It all starts with detailed and specific knife work,” says yakitori expert Chef Atsushi Kono.... Read More
Technique
We invited Chef Shuichi Kotani, the respected soba authority and president of Worldwide-Soba Inc., to the Korin kitchen to talk about Japan’s celebrated buckwheat noodles. Delicate, nuanced buckwheat noodles—soba—have been an iconic dish in Japan for at least four hundred years. Watching Chef Kotani conjure these fresh noodles from just... Read More