Hanging Gardens Ubud is delighted to announce its partnership with world-famous third generation Master Blacksmith Shosui Takeda and Chubo Knives founder Jeremy Watson. They will both be visiting the luxury resort from 24-28th October 2014 to hold workshops for guests, enthusiasts and professional chefs, including a demystification of Japanese Takeda knives, skills, uses and sharpening techniques.
Takeda knives, highly regarded for their craftsmanship and long-lasting sharpness, are completely hand-made from Aogami Steel by the third-generation blacksmiths renowned for crafting the legendary Samurai sword. The knives are famously 40% lighter in weight with very fine blades and, due to the type of steel, offers users speed, precision and flexibility.
The Takeda knife collection, supplied by Chubo Knives, will be on display at the hotel, where guests and visitors will be able to purchase them at a special rate, as well as being able to meet the master himself.
“We are honoured that Taked is giving up his time to demonstrate the superior performance of hi knives to our guests and professional chefs.” says Adriano Ricco, consulting executive chef at Hanging Gardens Ubud.
“I will be creating a tasting menu with our suppliers Epicurean who are kindly providing high quality ingredients and Jaya Import who will also be supplying us with their fine wines, spirits, sakes and beers. Together we will create a Japanese themed wine pairing degustation menu, serving A5 Kobe Wagyu Sashimi with Japanese Style Pickled Daikon and Fresh Grated Wasabi and Black River Caviar with Potato Mousseline and Shaved Truffles, amongst other delicacies.”
About the Workshops
25th October 2014 11am-2pm including lunch, IDR 1 million Introductory class focusing on the Takeda blades that cooks use at home andhow best to sharpen.
26th October 2014 11am-4pm including lunch, IDR 1.8 million Aimed at the professionals demonstrating double beveled blades. Chefs can bring their own knives.
Workshops include: tasting menu, all beverages, wine, coffee, lecture, photos, certificate signed by Master Takeda and apron.