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REPORTS: HI-CONDITION POP-UP AT TORONTO

Hokuto Aizawa shop

REPORTS: HI-CONDITION POP-UP AT TORONTO

Matt, Steven, Joey, Brian from Tosho Knife Arts and Osada san from HI-CONDITION Thank you for everyone who showed up at the pop-up with HI-CONDITION at Tosho Knife Arts on the last weekend 20 - 22nd. We were really happy to see everyone during POP-UP, here is some pictures took by Mr. Yuji Osada the president of HI-CONDITION. Tosho followers Jean drive all the way from Calgary for POP-UP. Thank you for your support! It is always nice to meet people in person and explain what craftsman think to make crafts, I believe there is a passion that you can...

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HI-CONDITION POP UP AT TOSHO KNIFE ARTS

Hokuto Aizawa HI-CONDITION shop TOSHO KNIFE ARTS

HI-CONDITION POP UP AT TOSHO KNIFE ARTS

  HI-CONDITION will have a pop-up at Tosho Knife Arts at 20 - 22nd of September. Tosho Knife Arts have been known as one of the originators for high-end Japanese knife shops in North America running a business over 10 years. Owner, Olivia Go created kitchen knife and sharpening culter which hasn't popular as much as now at 10 years ago. Her passion and creativity created a new trend in North America, also many talented people started their career by working under her.  Co-owner, Ivan Fonseca is now working as a professional sharpener/ finisher in Sakai where the Japanese kitchen knife produces....

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05. Shinkeinuki/ Ikejime | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

05. Shinkeinuki/ Ikejime | KAISEKI APPRENTICE JON

Sashimi or “Otsukuri”, in the Kansai region of Japan, is fish eaten in a raw or almost raw state. The preparations for Sashimi are often simply butchering and slicing. The minute details that get lost in the cooking process come to the foreground when you are eating fish raw.After a fish dies, a whole bunch of physical and chemical changes start to affect the flavor and texture of the flesh. The most important of these processes is the softening of connective tissues. A bunch of enzymes in the fish start to break down the muscle fibers and proteins rendering the...

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04. Butchering Tai Fish | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

04. Butchering Tai Fish | KAISEKI APPRENTICE JON

On the video, I am butchering Japanese sea bream called Ma Dai (鯛) in Japanese.This is one of the most popular fish to eat as sashimi in Japan, it has a wonderful firm texture and a perfect balance of fat and umami. This fish comes from Akashi, near one of the most famous fishings waters in Japan. Strong ocean currents in this area produce fish with firm flesh and clean flavour. To break down this fish, I am using a Japanese fish butchering knife called Deba (edge length 180mm). This is one of the most popular shapes for fish butchering...

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03. Usuba x Daikon | KAISEKI APPRENTICE JON

Jon Klip KAISEKI APPRENTICE JON

03. Usuba x Daikon | KAISEKI APPRENTICE JON

  In this video I am peeling Daikon radish using a traditional Japanese Usuba knife. There are two different types of Usuba. One is Kanto Style which is mainly used in Tokyo and has a square tip. The one that I am using on the video is Kamagata Style which has a rounded tip, this type is mainly used in Kyoto and surrounding areas.   Kamagata Style Usuba Kanto Style Usuba Daikon radish is used often in traditional Japanese food and is a really popular vegetable to make garnishes with. In this video, I am making Tsuma which you will...

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