The conjunction in the last few days of a Salon article and a Discovery documentary about the greatest living Japanese knife-maker, Keijiro Doi, and his fiery arts has had chefs buzzing around town. Most all of them fetishize Japanese knives: The Salon article name-checks Thomas Keller, Jean Georges, Eric Ripert, and David Bouley. But the commanding figure in the article is Doi, and it so happens that the only place in America where you can actually buy the 80-year-old blacksmith’s legendary creations is here, at Korin Trading Company downtown. Korin sells a $4,720 yanagi, or sashimi knife, although it is so rare it isn’t even on the company’s Website, as well as a lesser yanagi, a bargain at $720. Korin founder Saori Kawano tells us that Doi inspired her to found the company, the premier Japanese-knife story in America, as a way to honor Japanese knife-smithing.
In addition to slowing its expansion (finally), Starbucks will halt “sales of hot breakfast sandwiches because their smell interferes with the aroma of coffee.” [WSJ]
If Padma Lakshmi could eat anywhere right now, she’d head to a little taco stand in Mexico for some fish tacos on the beach. [Diner’s Journal/NYT]
Chelsea hot spot Stereo, which was closed by police earlier this month, will not be reopening at its current location because the landlord bought out the lease. [NYP]
Do you grip a knife like a baton? Do your tomato wedges fall apart in seedy clumps? Recent Top Chef winner Hung Huynh visited with Grub Street at Dani yesterday to demonstrate his famous knife skills. The quicksilver cook showed how to julienne squash and a speedy way to slice meat. Definitely try this at home. But first, watch the video.
How to Chop Like a Top Chef [Video]