Immediate Release
July 1, 2009

Kikuichi Cutlery
Craftsman from Japan

Kikuichi Cutlery which has a distinguished history and background is going to provide very unique experience with a traditional hands-on demonstration in August at high-end kitchen stores in San Francisco/Bay Area and New York City.

Kikuichi’s craftsman from Sakai-city near, Osaka Japan is coming to the US for the very first time.

His exceptional hands-on demonstration includes “Hand-Engraving customer’s name on the knife*” and “proper knife sharpening technique by using water stone”. Culinary professionals as well as home chefs will be pleased with his demonstrations. The free hand-engraving *using just a chisel and hammer, which is a traditional method used for over hundreds of years by sword smiths will especially attract customers that are knife-lovers. It normally costs customers at least $20.00 for hand-engravings, but the participating stores will offer it Free of Charge with a purchase of a Kikuichi knife during the demonstration on the dates specified below. *There is a restriction for hand-engraving.

New York City:
Aug. 12 (Wed)     11:00 am – 1:30 pm at The Brooklyn Kitchen, Brooklyn

Over 700 years of solid and reputable history of cutlery making distinguish Kikuichi from all other cutlery companies in the world. Although Kikuichi has been producing superior cutlery for more than a hundred fifty years, the origins of the company spans back some seven hundred years ago. For the most of the company’s history, Kikuichi manufactured fine Samurai swords that bore the emperor’s Chrysanthemum symbol as a mark of their excellence. Today, Kikuichi’s ancestor’s swords are considered national treasures in Japan.

Kikuichi is proud to carry on its high standard of craftsmanship applied to the cutlery they produce today, which started with the quality and precision of traditional swords making so long ago.

Unlike ordinary factory-made stainless steel knives and scissors, the sharpness of Kikuichi’s high quality, handcrafted products is easily maintained. Kikuichi now offers a selection of over three hundred knives and scissors for both private and professional use.

Kikuichi’s New York office was established 12 years ago. Their knives have been sold to chefs in over 2000 restaurants and almost 100 high-end retail stores throughout the US and Canada.
World-renowned chefs use Kikuichi in their kitchens, some of which are:
Michelle Bernstein, Michy’s, Owner/Executive Chef, Miami FL, 2008 James Beard Chef Winner
Richard Cavaco, Old Homestead Steak House at the Boca Raton Resort, Executive Chef
Mark Denham, Laiola, Executive Chef, San Francisco CA
Johan Svensson, Aquavit, Executive Chef, NY NY, 2003/2004 James Beard Restaurant Winner
Sinji Nakamura, Shinbashi, Executive Chef, NY NY, 2007 Sushi Completion Grand Prize Winner
Tony Ambrose, Ambrose, Owner/Executive Chef, Boston MA
Masaharu Morimoto, Morimoto, Owner/Executive Chef, NY NY, Iron Chef
Victor Scargle, GO Fish, Executive Chef, Sr. Helena, CA, 2006 James Beard Restaurant Winner David Myers, Sona, Owner/Executive Chef, Los Angeles CA, Restaurant of the Year by Angeleno Magazine, James Beard Rising Star nominee, Best New Chef by Food & Wine Magazine

Kikuichi New York, Inc
quality and unique knives with 700 year family tradition
560 Sylvan Ave. 3F
Englewood Cliffs, NJ 07632
Tel: 201-567-8388, Fax: 201-567-8389
Email: info@kikuichi.net
Website: www.kikuichi.net
President and General Manger: Ms. Ikuyo Yanagisawa
Director, Sales and Marketing: Mr. Hirofumi Hirano