Your Cart is Empty
FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200
Knifewear TV is your destination for education and entertainment. We have everything from knife skills and sharpening classes, to recipe and technique videos hosted by ex-chefs. We run both live and pre-recorded programs on our Instagram, Facebook and Youtube.
You can check out our different programs, hosts and bi-weekly schedule below!
Advanced Japanese Knife Sharpening: How to "Hotrod," Your Knives (Thinning the Bevel)
These are our four main programs that focus on the wide world of cooking from at-home advice,
to interviews with professional chefs, and even knife-sharpening classes!
A focus on strong, basic culinary technique. Recipes and knife skills are broken down by ex-chefs, who make learning new skills accessible for home-cooks and professionals alike!
A focus on strong, basic culinary technique. Recipes and knife skills are broken down by ex-chefs, who make learning new skills accessible for home-cooks and professionals alike!
A national past-time, and not just at night-time! Tune is for knife sharpening classes taught by our experts, from the most basic of techniques, to highly advanced specialty sharpening methods.
A national past-time, and not just at night-time! Tune is for knife sharpening classes taught by our experts, from the most basic of techniques, to highly advanced specialty sharpening methods.
With our frequent trips to Japan, we've learned a ton about the culture and cuisine. On this show we share our experiences, and ask the experts their opinions!
With our frequent trips to Japan, we've learned a ton about the culture and cuisine. On this show we share our experiences, and ask the experts their opinions!
A rather personal question to ask a chef, and that's exactly what we do on this program. We chat with local industry professionals about their experiences, advice and war-stories from running some of Canada's best restaurants.
A rather personal question to ask a chef, and that's exactly what we do on this program. We chat with local industry professionals about their experiences, advice and war-stories from running some of Canada's best restaurants.
July 9, 3pm - Japanese Knife 101
July 11, 10am - Cut Like a Chef: Lobster Rolls
July 14, 12pm - Japanese Knife 101
July 15, 4pm - Cut Like a Chef Classic
This is our rag-tag band of ex-chefs and sharpening nerds. These folks bring the
knowledge and the entertainment in equal measure, they're the true heart of Knifewear TV.
Chris is a relocated Maritimer that can be found slinking in and out the back doors of Ottawa's restaurants, often with his daughter in tow. Chris has been a fixture in the Ottawa food scene for the past 10 years and has recently laid down his apron to learn the ways of Knifewear. Chris loves cooking big pieces of meat over a live fire and spends his summer feeding wood into his BBQ, Lemmy Smoke-mister.
Chris hosts a number of our Knifewear Cooks segments, both our live classes and our technique videos. Chris breaks down complex cooking methods with simple language and basic technique that anyone can follow along with at home. You can catch Chris' regular barbequing adventures on his instagram, @kingkappa.
Since early 2010 Kasumi has been bringing a bit of class to Knifewear. Though she insists she's not a knife nerd, we often catch her contemplating her next purchase. She makes bagels at home and ice cream too, how cool is that? Kasumi is now our Manager of both Calgary stores, and we often wonder how she ended up with a bunch of misfits like us.
Kasumi is a hardcore lover of food, and is a frequent guest of There's More to Japan than Knives giving her expert opinions on Japanese cuisine. She's also one of Canada's best knife sharpeners, so naturally she hosts Sharpening Night in Canada on a regular basis.
Knifewear owner and president Kevin Kent’s fascination with handcrafted Japanese knives began while he was working as sous-chef for the legendary chef Fergus Henderson at St. John restaurant in London, England. Back in Canada in 2007 he began selling them out of a backpack from the back of his bicycle, while working as a chef in Calgary. He considers his chef years as the best education for being an entrepreneur. Today, Kent is still just as obsessed with Japanese knives as the day he first held one. A couple times a year, he travels to Japan to meet with his blacksmith friends and drinks far too much sake.
Kevin plays host to many of our shows, including There's More to Japan than Knives, Knifewear Talks, and as a frequent co-host on our other programs. Follow Kevin on Twitter at @knifenerd and on Instagram at @knife.nerd for more of his travels and shenanigans. If you meet him in person, ask him to tell you his Lou Reed story.
Naoto came to Canada 7 years ago and we aren't letting him go back. After getting angry with his roommate's dull knives, he started to dream of sharp Japanese knives. Naoto graduated from University of Calgary with a bachelor degree of art, majoring International Relations and finds that selling Japanese knives is his own way of doing international relations. Naoto is our Head of Shipping and receiving. You can also see him in SpringHammer looking cool and holding it all together.
Naoto is the frequent host of Sharpening Night in Canada where he delves into the technical aspects of knife sharpening, and answers the hard-hitting questions. You can also catch him on There's More to Japan than Knives, sharing his knowledge on Japanese culture and cuisine. If you want to see more sharpening nerdiness, give him a follow on Instagram at @naotokw.
Owen is another ex-chef among our ranks. he has been Chef-ing in Edmonton for around 12 years but gave it up to be a human being again! An avid music lover, he plays guitar, loves Radiohead, and has probably been to about 500 concerts. Oh, and he can most definitely beat you in a game of Street Fighter. come chat with him about football, and steel!
Owen is a frequent host of Knifewear Cooks and Sharpening Night in Canada. You can follow his home-cooking lessons on the Knifewear Instagram stories, or tune in for his live classes and enjoy his dulcet tones straight from the source. Be sure to ask him which vinyl he'd pair with his dinner!
