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how five professional chefs chose theirs, from a humble Chinese cleaver to the Ferrari of sushi knives



a close up of a person with a knife: Chef Vicky Lau, of the one-Michelin-star Tate Dining Room, with her Sasuke knife. Photo: SCMP / Antony Dickson


© SCMP
Chef Vicky Lau, of the one-Michelin-star Tate Dining Room, with her Sasuke knife. Photo: SCMP / Antony Dickson

Since the Covid-19 pandemic blew into Hong Kong in late January, restaurants in this foodie capital have been fighting for their lives. Now with the third wave, hopefully, under control, eateries are finally being allowed four to a table and opening hours approaching some semblance of normality – and profitability.

As they prepare to get back to work, chefs across Hong Kong are sharpening their knives. These tools come in many shapes, sizes, and prices, from the inexpensive chopper used by Cheng Kam-fu at the Michelin-starred restaurant Celebrity Cuisine to Mitsuhiro Araki’s katana-like sashimi knife, which is of such high quality that it could be in a museum.

Knives are more than every-day kitchen equipment. Many of the city’s chefs have an intimate relationship with their favourite blade, recalling exactly

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