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As a professional sushi chef, your knife is your paintbrush — the tool of your artistic trade, so you can’t be expected to cut with just any old knife. StomachLife Los Angeles explores the creative side of sushi, and the tools needed to create Japan’s gastronomic art. In this third episode of a three-part series, we’re introduced to Chef Sam Sugimoto from CHAYA, who imparts his personal knowledge and experience with sushi knives, showing how to utilize each to its fullest potential. He also chats about the Japanese company from which he has obtained his impressive collection of implements — and it’s not your mother’s typical knife shop.