Gil Asakawa - The Multi-talented
Gil is multi-talented. He’s a writer, editor and online content expert. He’s the author of the book “Being Japanese American”.
On October 2022, Gil released his new book entitled Tabemasho! Let's Eat!: A Tasty History of Japanese Food in America. The book is a delectable look at how Japanese cuisine in America developed. From unusual and enigmatic cuisine to the height of culinary prominence.
Besides his current main blog page "Nikkei View", Gil has contributed to numerous publications. Examples are AARP, Discover Nikkei, The Denver Post, The Huffington Post, just to name a few.
Although he’s been a writer and editor all his career, Gil’s educational background is art. He has a BFA in painting. You can appreciate his paintings and photographs in WELCOME TO THE GILLERY.
Surprisingly, Gil is even more gifted. He’s a serious home cook. And that’s why Gil is using Syosaku Gyuto and Nakiri knives and Urushi Glass Plates.
In addition to the products that he is enjoying is this Sujihiki Knife (Slicer knife) form Syosaku.
"A gorgeous 9.5 inch Sujihiki, or flesh-slicing knife, engraved with "Asakawa" on it. Very cool that they have that (name engraving).
I've never thought of myself as a pro-cook or a chef but using the right tools makes me feel like being on the next level.
It brings me joy, the process of cooking so much more with a good knife. It turns cooking into a hobby - that's what I like about these kives from Syosaku.
These knives from Syosaku has helped elevate cooking into a hobby."
Gil Asakawa
Along with his knife collection are these stainless steel knives:
"I sliced watermelon with a 8.3-inch Premium Molybdenum Stainless Steel Gyuto Chef Knife with great weight and balance. It's super sharp and elevates cooking from a chore to a pleasure. It handles other vegetables well with perfect balance, and of course is crazy sharp.
Gil Asakawa
"This is a 7-inch Molybdenum Vanadium Clad Stainless Steel, super sharp and dishwasher safe. Perfect size for a lot of my kitchen work! (Note: do not cut into bone with Japanese kitchen knives! I turned these ribs over to see where to cut. The knife worked perfectly.)
Gil Asakawa
Get to know him more in this video:
GIL'S FAVORITES:
It's super sharp and elevates cooking from a chore to a pleasure.
I sliced watermelon with a 8.3-inch Premium Molybdenum Stainless Steel Gyuto Chef Knife with great weight and balance. It's super sharp and elevates cooking from a chore to a pleasure. It handles other vegetables well with perfect balance, and of course is crazy sharp.
Perfect size for a lot of my kitchen work!
I trimmed off the rind of watermelon with a 7-inch Molybdenum Vanadium Clad Stainless Steel, super sharp and dishwasher safe. Perfect size for a lot of my kitchen work! It elevates cooking from a chore to a pleasure. (Note: do not cut into bone with Japanese kitchen knives! I turned these ribs over to see where to cut. The knife worked perfectly.)
