On A Knife’s Edge
Posted on 30. Jun, 2010 by Cherry Picked in Eat+Drink
Chef’s Armoury
Ariel traded her mermaid tail for a pair of land legs and even young Nemo swam outside his boundaries to find himself. Sometimes a fish out of water is a good thing…especially when that fish is about to be sliced ‘n’ diced into delicate morsels of sashimi at the Chef’s Armoury cooking school.
Kon’nichiwa! Owner and knife guru, Leigh Hudson, welcomes you to his Japanese daidokoro, or kitchen. First you’ll learn about all-important knife sharpening skills and how to select the best fish for your Sanmai Oroshi filleting. Next, you’ll pick up your deba knife and fillet away before slicing delicious sashimi with your ultra sharp yanagiba.
Typically, students will work on a 2-4kg kingfish and the best part is, you get to eat it. Itadakimasu! Leigh guarantees it will be the best sashimi you’ve ever tasted. Oh and don’t forget to bring an esky to take the rest of your masterpiece home.
The premises also double as a knife and Japanese pantry supply store and you might be tempted to equip yourself to impress your next guests at home. Chef’s Armoury stocks the largest range of quality Japanese hand finished knives in Australia and supplies many chefs around the country.
For your own benefit, classes are small, and tend to run out the door like a bowl of hot ramen noodles, so be quick.
You’ll be slicing like a samurai in no time.
Chef’s Armoury – 251/747 Botany Road, Rosebery
Tel: (02) 9699 2353
Open: Monday – Saturday, 10:30am – 4:30pm
