The Tool He's Spent the Most Time With

The 'partner' Kasahara points to is a yanagiba knife, used for slicing sashimi.

'At the end of the day, the tool I spend the most time holding during service is my knife,' he says.

Among all his tools, the knife is at the heart of a chef's work. The one Kasahara has used for years is a yanagiba from Aritsugu, a knife shop in Kyoto's Nishiki Market. Yet, when he says the name, his tone is filled with affection.

'I own knives in all different price ranges, but this is the one that fits my hand the best.'

More Than Sharpness, It's About 'How It Fits Your Body'

When it comes to choosing a knife, most people think of 'sharpness' as the main criterion. But Kasahara has a slightly different perspective.

'Honestly, you can make any knife sharp if you just sharpen it yourself.'

What's more important is the weight and balance. If it's too heavy or too light, your hand will get tired.

'Does it fit your body? Ultimately, that's what matters most.'

A knife is a tool that becomes an extension of the chef's body. That's why any discomfort you feel the moment you pick it up will build up and create a huge difference over time.

In His Younger Days, He Reached for a Knife That Was a Stretch

There was a time when Kasahara, too, longed for a 'good knife.'
During his apprenticeship, the expensive knives his senior chefs used just looked so cool.

'But my salary was low back then, and my skills were still developing,' he recalls.

At first, he used a knife that matched his means.
Then, after gaining some experience and a bit of confidence in his cooking, he took the plunge and bought a knife that was a bit of a stretch for him.

'And you know what? I really felt like my skills improved because of it.'

I have to cook in a way that's worthy of this knife. That mindset pushed me to become better.

Sharpening Is a Time for an Empty Mind

Kasahara doesn't sharpen his knives every day.

'The more you sharpen a knife, the more it wears down,' he explains.

If the edge hasn't dulled significantly, once or twice a week is enough. He finds that to be the right frequency. While he's sharpening, his mind is surprisingly quiet.

'It's dangerous if you let your mind wander,' he says.

His master used to tell him: 'Don't think about anything else. Just sharpen.' The time spent sharpening his knives is not only for preparing his tools but also for composing his mind.

At key moments, Kasahara finds himself naturally talking to his knife.
At the end of the year, he says to it in his heart, 'Thanks for your hard work this year.' And when the new year begins and he picks up his knife for the first time, he quietly shifts his mindset, saying, 'Let's have another great year together.'

For New Year's, he sometimes sprinkles a little salt and sake on it. 'I don't know if it actually means anything, though (laughs).'

He laughs as he says it, but the gesture reveals his unique relationship with his tools—he doesn't see them as mere consumables. It's a small ritual to mark the end of one work cycle and the beginning of a new year.

Thinned Down This Much in 22 Years

The knife he has used for many years has clearly changed its shape compared to when it was new.

'Well, of course it's going to get thinner after 22 years of use,' he says.

But looking at it, Kasahara doesn't think, 'What a waste.' Instead, he feels it has evolved into a shape that better fits his body.

'Ultimately, I think tools are things that conform to your body as you continue to use them.'

And that's not just true for knives.

An Aesthetic of 'Not Too Pricey'

Many chefs have their own custom-made knives, with some wielding blades that cost millions of yen. Kasahara is certainly aware of this world, but he feels that, for him, such extravagance is unnecessary at this point.

"I just find it cooler to be the kind of person who can skillfully use any tool they pick up."

Not too fancy. Not overreaching. That's Kasahara’s current philosophy. A good tool, he believes, gets you in the zone.

Finally, we asked Kasahara what makes a "good tool" for him. He paused to think before replying.

"Performance is a given, but its psychological impact is a huge factor. When I hold a knife, I find myself standing a little taller. It makes me feel like, 'With this guy by my side, I'm going to do this right.'"

A tool is more than just an aid in the kitchen. It’s what flips the switch in a chef’s mind, putting them into work mode.

"For me, a tool that can do that is the best one there is."