Eastern Craftsmanship, Western Style

The knife collections displayed like museum artifacts in Korin’s TriBeCa boutique fall into “Japanese” and “Western” categories. Classically crafted for Japanese chefs preparing French or Italian (AKA “Western”) cuisine, the handsome Togiharu group comes from the latter, featuring straight, stain-resistant steel blades that possess the kodo (hardness) and nebari (resiliency) valued in the East and lightness and durability valued in the West. The hammered waves rippling across each piece are called tsuchi-me, which provides eye-catching detail while reducing drag and sticking when cutting into food. Naturally rust-resistant—chromium creates a protective skin that protects the blade from oxygen and water damage—and easy to sharpen, Togiharu knives are an investment as sound as cast-iron enamel cookware. Made with skill and care, they’re built to last.