Yu Kurosaki's New Studio: Takefu, June 2026
We visited Yu Kurosaki's new studio in Takefu on 10 June 2026. Concrete, a garden, a sharpening room and knives on the wall, eleven years on from 2015.
James Zhang |
KNS BLOG
Yu Kurosaki's New Studio: Takefu, June 2026
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At the Maker’s Table: Lunch at ESqUISSE, Ginza
One of the best French restaurants I have tried: lunch at ESqUISSE in Ginza with my chef friend Elijah Chen, April 2022.
James Zhang |
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At the Maker’s Table: Sushi Sen, Nishinomiya
A neighbourhood sushi dinner in Kurakuen, followed by photographs from a return in 2026.
James Zhang |
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At the Maker’s Table: Sushi Ayase, Osaka
The Osaka dinner that began a week of visits to the knife makers.
James Zhang |
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At the Maker’s Table: Sukenari in Toyama
Dinner with Hanaki-san of Sukenari at Keyaki-tei by Toyama Station in August 2026, with the 2016 workshop visit and earlier Toyama dinners.
James Zhang |
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At the Maker’s Table: Teruzushi, Kitakyushu
One of the most exotic meals I have ever had: Teruzushi in Kitakyushu in 2018 with Aoki-san and Kyo, then the chef’s 2022 Sydney pop-up at Oborozuki and a visit...
James Zhang |
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At the Maker’s Table: Sushi Fune, Sakai
Easy yet serious: Sushi Fune in Sakai, one of Aoki-san’s local favourites, close to the Sakai knife museum. Two visits in 2022.
James Zhang |
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At the Maker’s Table: Lunch by Echizen Harbour
After a 4am start and a morning fishing, we stopped by Echizen harbour. I ordered the last live-squid set of the day, with boats just outside the window.
James Zhang |
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At the Maker’s Table: Ramen and Gyoza in Takefu
Not every meal with the makers is a formal dinner. Kurosaki-san brought us to Hachiban Ramen in Takefu for a quick bowl and gyoza.
James Zhang |
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At the Maker’s Table: Dinner at Midoriya, Echizen
Midoriya opened specially for our last evening in Echizen. Some of the fish we caught that morning came back as dinner, with makers and friends around the table.
James Zhang |
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At the Maker’s Table: Tonkatsu Ebisu-an, Echizen
Dinner with knife makers at Tonkatsu Ebisu-an in Echizen: Shirasaki-san’s small restaurant, shelves of manga, and the friendships behind the knives.
James Zhang |
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How to Look After Your Japanese Kitchen Knives
Practical guide to Japanese-knife care (use, wash, storage, boards, whetstone sharpening) with FAQ.
Aron Zhang |
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How to Choose Your First Japanese Kitchen Knife: A Comprehensive Guide for Beginners
Comprehensive beginner buyer's guide (gyuto vs santoku, length, stainless vs carbon, accessories).
Aron Zhang |
