Japanese Knife Sharpening Class



2 hours Class size 5 to 10 label $77


Your teacher, Culinary Studio Dekura is COVID-19 aware

This means that this teacher won't run a class if they've had flu symptoms in the last 14 days, and will adhere to relevant state restrictions (e.g. on maximum number of students per class)

Before the busy festive season starts, why don't you sharpen your knife and show off your knife skill?

This hands-on class includes:
- Introduction Japanese knives
- Talking about the stones for knife sharping
- Hands-on knife sharping practice
- Lesson on how to maintain Japanese knives
- Question and answer time



Aside from this class, this teacher also has the following coming up:



Knowledge Required
Perfect for beginners.
 
What to bring
Your own Japanese knives if you own some.
 
Suitable for

This class is a great indoor activity idea for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

Location

369 Penshurst Street, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (54)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

Verified reviews

Jin Song • May 2020


An informative class on knife sharpening and Dekura's teaching was approachable for beginners. I would highly recommend this class.
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