The Chef's Edge shows you:
-How Japanese knives are produced by Japan's premier knife craftsmen.
-Traditional hand-sharpening techniques for Western-style knives.
-How to use the correct sharpening stone.
-Basic hand-sharpening techniques for yanagi knives.
-Proper knife care and storage.

In this succinct but richly detailed 45-minute how-to DVD, Korin co-founder and resident knife master,Chiharu Sugai shares the ins and outs and rights and wrongs of knife sharpening.Not sure what a Shinogi line is? You'll need to in order to effectively sharpen Western-Style and Yanagi knives alike. Mr.Sugai explains each of the parts of both style knives and demonstrates in an easy-to-follow manner how to use medium and fine Japanese water stones to create the perfect edge. Want to know how traditional Japanese knives are made, and how they are still made in the hands of expert craftsman Keijiro Doi?The Chef's Edge will take you on location in Japan to watch this amazing process, and learn some of the history behind these very special knives too. Popular amongst top chefs like David Bouley and Nobu Matsuhisa, this is a one of a kind instructional DVD perfect for serious home cooks, culinary students or chefs who need a refresher course in proper, safe sharpening. A great knife is only as good as its edge is sharp and with this dvd and a little practice, you'll achieve your knife's best edge possible, the Chef's Edge.