Cutting Edge
What makes a good chef ’s knife, according to Masaru Knives’ Wayne Wong
“A sharp knife smoothens any task, making execution easier and allowing for a higher standard”
By Katelyn Tan. Photography by Daniel Adams
To Start | Feature
W“Every chef needs a knife,” says Wayne Wong. It may sound obvious, but the sentence is why Wong started Masaru Knives, which imports premium Japanese knives and matches them with consumers. Trained in the culinary arts, Wong began his career in...
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