Korin Chef

Sanmai oroshi, or three-piece cutting, is an essential technique for Japanese chefs.  It means breaking down the fish into two fillets and the center cut with the skeleton.  Sounds simple but it takes good skills to do it right; the goal is to preserve the flavor and texture of the... Read More

Chef Sam Lawrence, chef de cuisine of Estela, demonstrates the uses and benefits of cooking with binchotan charcoal. “The reason why I started using binchotan is because it’s a small kitchen, a tiny space, we wanted to try to develop the flavor you’d get if you’re cooking outside and grilling... Read More

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

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

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

“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