What was the first knife you ever bought?

A Miyakoya from their store at the Tsukiji Fish Market in Tokyo. Whenever I go back to Japan, I always stop there. It’s been over thirty years now, but I still treasure that knife, even though the blade has worm down to a third of its original size. But it has traveled with me everywhere: from Japan to Peru, to Argentina, and the U.S. I have a lot of fond memories tied up with that knife.

What are your favorite knives?

No favorites, but I like Masamoto knives for their accuracy, quality and improvement over time. Without these qualities, their reputation and prestige certainly wouldn’t have withstood the test of time.

Do you have any advice for young chefs?

Even the most expensive knife can be ruined inside of a year if you don’t handle it correctly or take good care of it. Knives are extremely important utensils to me – they are like extra fingers or extensions of my arms. Use them correctly, not only sharpening and maintaining them properly, but also put your mind and heart into them. In my opinion, a mentality of treating your knives well develops a positive attitude towards your work that then reflects in the way you treat your customers.