Three different events regarding Sakai knives were held in New York City from November 8th - 10th, 2010. The events were organized by five organizations including Sakai city, Sakai City Industrial Promotion Center, Sakai City Cultural Organizations' Union, Federation of Sakai Cutlery Commerce and Industry Association and The Gohan Society.

1.Presentation on Japanese Knives given at the Japan Society (the largest Japanese cultural society in the United States)

On November 9th 2010, a presentation on Japanese knives was given by top chef Michael Romano (Co-CEO and responsible for the culinary department at Union Square Hospitality Group) at an event jointly hosted by the largest Japanese cultural society in the United States, the Japan Society. Approximately 200 people attended the event.

Mr. Romano discussed different episodes that happened when he acquired his most cherished knives in his collection of 130 knives and how to use them. He used his experience as a chef and the time he spent in Sakai with the craftsman of the blades to talk about how superior Japanese knives cut and handle while going into depth about how knives created by experienced craftsman in Sakai are particularly special blades.

In the proceeding reception, traditional Sakai knives craftsmen Shotaro Nomura and Yasuhiro Hirakawa presented the technology behind sharpening knives in Sakai.

Participants commented that, "we had no idea that Mr. Romano had been using Japanese knives for over 30 years" and "the event was great and I learned a lot about Japanese knives."


Japan Society
Mr. Hirakawa talks with participants about Sakai knives

Presentation by Michael Romano
Traditional craftsmen Mr. Nomura and Mr. Hirakawa are introduced on stage

A young woman also tried to sharpen the knives
Participants interested in Sakai knives

2. Presentation of Sakai Knives by a Famous French Cuisine School in New York

A presentation was held on November 10th, 2010 at the French Culinary Institute (FCI), a famous French cuisine school in a corner of SOHO, for students and professional chefs that included an explanation of Sakai knives and a sharpening demonstration by Mr. Nomura and Mr. Hirakawa, a demonstration on how to use Japanese knives, cut fish and garnish with vegetables by Toshio Suzuki of Sushizen and a Sakai knife display. Approximately 70 people participated in the event.

Participants in the event said, "the composition of the presentations was great", and "while I usually use Japanese knives, I learned so much from today's presentations."


French Culinary Institute
Sharpening demonstration by Mr. Nomura

Mr. Hirakawa explains the process of creating a knife
Mr. Hirakawa inscribes a knife

Mr. Nomura always courteously explains how to sharpen knives
Chef Suzuki shows how to perfectly cut a fish

3. Sharpening Demonstrations and Sale of Sakai Knives at KORIN

On November 8th, 2010 restaurant chefs and other knife lovers gathered at the KORIN shop that specializes in knives and Japanese dishes in lower Manhattan to watch Mr. Nomura and Mr. Hirakawa demonstrate how to sharpen Japanese knives and to buy Sakai knives on display. Approximately 100 people took part in the event.


KORIN, a simple yet refined shop in lower Manhattan
Mr. Nomura and Mr. Hirakawa demonstrate how to sharpen a knife

A participant shows off his collection of knives
Sakai knives are highly sought after

References

JAPAN SOCIETY

The Japan Society, established in 1907, is the largest Japanese cultural organization in the United States and as a nonprofit organization, works to establish rapport and cordial relations between the United States and Japan by offering lectures, exhibits, performances and people-to-people exchanges in fields including politics, economics, culture, education and more. The organization has over 3,000 individual members and 200 corporate members.

Website:https://japansociety.org/

Michael Romano

Michael Romano has been at the top of the internationally distinguished restaurant guide, the "Zagat Survey", for eight years running and is also the co-CEO and responsible for the culinary development department at Union Square Café and Union Square Hospitality Group. He has an astounding collection of over 130 knives with around half being made in Japan. He is a regular user of Sakai knives.

The French Culinary Institute

A famous French culinary school in New York City.

Website:https://www.internationalculinarycenter.com/

The Gohan Society

The Gohan Society is a nonprofit enterprise that promotes Japanese food and food culture in the United States.

Website:http://www.gohansociety.org/

KORIN

KORIN is a company in New York City that sells Sakai blades in addition to other Japanese kitchen knives, western knives, Japanese dishes and other items. The company has over 25 years of history in the area and is a key player in supplying kitchen knives to restaurants.