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According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special. Morimoto says that the knives are the ideal thickness, length, and heaviness for the way he works. He feels especially close to them because they act as an extension of his arm in much the same way Tiger Wood’s uses his golf clubs to play his best game. “Without a knife that I have complete control of,” he says, “there is a disconnect between the arm and the action. If the result is not perfect, it’s unacceptable.”

Morimoto likens his knives to a samurai’s sword and he keeps them as sharp as razors. You can see his extraordinary skill in cutting the daikon radish into a translucent sheet, a technique the Japanese call “katsuamaki” — a skill that every Japanese chef must master to be considered an expert.

Enjoy!

Nina