with Naoki Tsuda
Master sharpener at ひとひら

Date

Sunday, March 8, 2026
11:00 – 13:00

Japanese knives are admired around the world.
Why?

Because they are not simply tools for cutting —
they are tools designed not to damage the ingredient.

It’s no exaggeration to say that the reason Japanese knife culture is so highly valued, both in Japan and abroad, lies in one thing:

The whetstone.

The stone that creates sharpness.

Western cuisine builds depth through layers of sauce.
Japanese cuisine is completed through cutting.

Yes — sharpness.

Last February, during graduation and new-life gift season, we held
“Cutting Open the Future: Knife Exhibition.”

This year’s exhibition runs:
March 8 – 15, 2026

The knife-sharpening workshop will be held on the opening day, Sunday, March 8.

What does it really mean for a knife to be sharp?
How can cutting alone change the taste so dramatically?

True sharpness comes not only from the quality of the blade,
but from daily maintenance.

To become someone who can maintain their own knife —
and bring sharpness into daily life in every sense.

In the kitchen, each slice opens the future of your family.
A small ritual of intention.

We are honored to welcome Mr. Tsuda of Hitohira in Sangenjaya — trusted by renowned chefs — to babajiji house for this special workshop.

What You Will Learn

• How to sharpen a knife using a whetstone

• What a whetstone is

• The beauty of Japanese knives

• How to maintain a knife for lifelong use

Materials Provided

(All items below can be taken home)

• Whetstone

• Sarashi cloth

• Printed text materials

Knives will be provided for workshop use by Hitohira. Please do not bring your own knife.

Venue

1-22-7 Yutenji, Meguro-ku, Tokyo
☎︎ 03-6452-3723

Reservation

Please purchase your ticket online.
Registration is first-come, first-served and will close once capacity is reached.

What to Bring

Clothing that can get dirty