It wasn't until recently that Toronto started to geek out about kitchen knives. With a steadily growing list of shops that have popped up around the GTA, knife culture is well under way. One of the shops responsible for our fascination with better blades is Knife Toronto.
Blink and you'll miss this tiny store located in the Queen West shopping district. After spending 12 years working in restaurants, Chef Eugene Ong decided that he had an obsession for knives, and sharpening knives, and decided to open Knife, a shop specializing Japanese knives, whetstones, and sharpening services. When Eugene opened Knife in 2010, his first customers were from the food industry. Chefs and cooks that were looking for better knives, often just coming down to the store to ogle designs while getting their knives sharpened.
At his shop Eugene takes each customer through the basics of knife shopping. One of the highlights is being able to pick up each knife and get a feel for the weight and grip, something he encouarges "It all comes down to feel".
Knife specializes in Japanese blades, with all the major producers represented (Sugimoto, Misono, Masakage, Takamura).
We recently chatted with Eugene Ong about Japanese knives and how Knife came to be, along with Eugene's suggestions for someone looking to get Japanese blades.
Eugene also offers private knife sharpening and whetstone care classes. For more information email info [at] knifetoronto.com
658 Queen Street West, Toronto
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Written by Suresh Doss
Suresh Doss is the publisher of SpotlightToronto.com and Rickshawmag.com. Founder of the Food Truck Eats festival, Suresh has been a pioneer for the Street food movement in Toronto. In 2011, He was awarded the VQA Promoter’s Award for outstanding achievement in the Media category in the promotion of Ontario VQA Wines. Suresh is also the Global Editor for Whitecap’s StreetEats series of travel guides, which focuses on the best street food across North America.