(^104) Food & Design
Eugene Ong took the mundane task of knife sharpening and
turned it on its head – or point, rather. While employed at a friend’s
restaurant as a line cook, he took up honing duties and, against the
advice of the head chef, used the opposite side of a whetstone.
To both of their surprise, this yielded more refined results than the
recommended technique. Fascinated by his discovery, he decided
to make a few trips to Japan to learn about the art of knife-making.
In 2009, Ong opened his storefront.
Knife is equal parts gallery for Ong’s inventory of artisanal
Japanese knives and display of the craftsmanship that goes
into each blade. The store’s clientele of professional cooks and
kitchenware aficionados is promised high-quality knives forged
from stainless steel, with handles made from morado, jarrah and
pakkawood, and delivered directly from the Land of the Rising
Sun. Now celebrating 10 years in the business, Ong certainly has
a sharp eye for what makes a good knife. Among his favourites
are those by Mcusta (for its contemporary take on a centuries-old
practice), Takamura (infamous for the calibre of its blades) and
Fujiwara, whose rustic knives are a by-product of four generations
of swordsmiths.
In-store classes bring a community element to the business.
With his popular knife-sharpening and -skills sessions, aspiring
connoisseurs can stay on the cutting edge. KNIFETORONTO.COM
The moment Eugene Ong’s beloved blade shop, Knife, was born
BY SHARINE TAYLOR
romina
(Romina)
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