Cutting with Japanese Knives

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Event Category

Food & Drink

Event Overview

Hi all, this class is recommended for beginner to intermediate levels. This will cover knife skills and tips on how to cut different vegetables, fruits, and herbs.

I will also explain the range of Japanese knives, petty/utility, bunka, santoku, nakiri, chef, and slicer, and differences between carbon and stainless steel. Brief information about knife maintenance will be covered, as well.

We'll be using different knives during the class. Afterwards, the ingredients will be used to make a Chopped Vegetable Salad & also Bacon-Potato-Leek Soup.

* Please, email us any allergies at

* Wear comfortable clothes with closed-toe, non-slip shoes.

* All Participants will be required to sign a waiver when arriving for class. 

* You must be over 18 years old to participate.


Minimum age

All ages welcome

Cancellation Policy

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It's nice to meet you! I've been working in professional kitchens for about 10 years, at French, New American, and Mediterranean restaurants.
Now I'm at Carbon Knife Co, a Japanese cutlery and kitchen supply store in Denver's RINO (River North) Arts District.
I am eager to be collaborating with River North Workshop. Come join the class. I look forward to meeting you!