What we do with our hands
First shift — stance, claw fingers, honing the blade. Second — carrot julienne, onion brunoise, breaking down fish on a teaching board. The school issues a gyuto, a vegetable knife, and a bread knife; you may bring your own roll if the blade is not a folder.
No plastic dummies. We cut tomatoes, eggplants, and greens from Levinsky. Groups of up to six — each board has its own station, no crowd at your back.
Two shifts
Four hours each. Not a one-hour class with a glass of wine.
Stone and steel
We learn to hone, not only to cut with a dull blade “while it still works.”
Daytime hours
Sun–Thu 09:00–18:00, Fri until 13:00. Saturday closed.