"Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!"

Masaharu Morimoto


The Team


Kevin Arcano, Owner

Being a chef for over three decades , I have learned a few things about sharp knives.:

1) The sharper the knife, the better the cutting , sizing,  and consistency of the food.

2) Using a dull knife is more dangerous !

3) As a foodie , I felt embarrassed when someone picked up my knife and it was dull!