For Masahiro Kasahara, a chef's knife is more than just a kitchen tool. It's the gateway to the design philosophy that brings a dish to life.
The way you slice through an ingredient's fibers, the angle of the blade, the subtle release of pressure—this accumulation of decisions, made while sensing the sounds and textures of the food, dictates the final perfection of the dish. More than just sharpness or compatibility with ingredients, how a chef relates to and continues to use their knife speaks volumes about their philosophy.
Here, Masahiro Kasahara, owner of the Japanese restaurant Sanpi Ryoron, unravels his culinary perspective and aesthetic through the story of a single knife he has used for many years.
The Tool He's Spent the Most Time With
The 'partner' Kasahara points to is a yanagiba knife, used for slicing sashimi.
'At the end of the day, the tool I spend the most time holding during service is my knife,' he says.
Among all his tools, the knife is at the heart of a chef's work. The one Kasahara has used for years is a yanagiba from Aritsugu, a knife shop in Kyoto's Nishiki Market. Yet, when he says the name, his tone is filled with affection.
'I own knives in all different price ranges, but this is the one that fits my hand the best.'
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