Established in 2014 in Sydney, Australia. Knives and Stones has earned its reputation for offering unique Japanese kitchen knives, with great price and unmatched services, to chefs and enthusiasts around the world. This fall, K&S is taking its first step overseas, by setting up our US operations in New York. Our goal is to dispatch all our knives locally as well as providing any necessary after sales services, enabling an even more seamless experience then before.
We aim to bring the best of K&S to America and we sincerely hope you enjoy the sharpness with us.
It’s a question on everyone’s mind when choosing between knives that would serve the same purpose in the kitchen. Two knives might seem practically indistinguishable especially to a first-time buyer, and it’s honestly difficult when you don’t particularly know what might set them apart from each other. If that’s you, hopefully this post might be able to introduce you to a very important consideration when comparing knives - balance.
Nothing can beat a Sushi dinner, and this time my partner Kyo brought me to his favorite restaurant: Sushi-Sen （鮨千）.
Just like any other great sushi restaurants in Japan, Sushi-Sen has only a few bar seats, has a sole chef and a couple of helping hands. Chef Sen-san (that is how patrons call him) mostly makes Nigiri sushi, but does have other dishes as well, such as shrimp miso soup (Okay, it is the best that I can describe this delicious soup).
After visiting Tanaka in Miki, we visited the Church of the Wind by Tadao Ando on the way to Nishinomiya. Tadao Ando is a very influential architect of modern Japan, you can see his unique style everywhere in Japan if you pay attention. It is located on the hilltop of the Mt. Rokko, and IMO worth a visit if you are around Kobe area.
