Saori Kawano: The Woman Who Sharpened America’s Culinary Edge

The Quiet Force Behind America’s Sharpest Kitchens

In the competitive world of professional cooking, where precision and consistency define greatness, few tools are more revered than a good knife. For chefs across the United States—particularly those working in high-end kitchens—there’s one name that rises above the rest when it comes to excellence in cutlery: Korin. And at the heart of this iconic Japanese tableware and knife company is a woman whose passion and perseverance helped change the way American chefs approached their craft: Saori Kawano.

Though her name may not be emblazoned on a cookbook cover or featured on a celebrity chef’s TV show, Kawano’s impact is quietly stitched into the very fabric of modern American cuisine. As the founder and president of Korin, she has spent more than four decades introducing the elegance and effectiveness of Japanese knives to a Western audience—earning the respect, loyalty, and admiration of an entire industry in the process.

The Story Behind the Concept

Born and raised in Japan, Saori Kawano moved to New York City in the late 1970s with little more than determination and a dream. In a culinary landscape still dominated by European tools and traditions, Japanese cutlery remained relatively unknown in the American market. Yet Kawano recognized a growing openness among chefs for innovation—and an opportunity to bridge cultures through craftsmanship.

In 1982, she founded Korin Japanese Trading Corp. in Manhattan’s Tribeca neighborhood. The initial focus was on Japanese tableware, serving a niche clientele of Japanese restaurants. But Kawano's long-term vision extended well beyond ceramics and sake sets. She saw an opening to bring Japan’s revered blade-making techniques—steeped in centuries of samurai and swordsmithing tradition—into the hands of modern chefs.

Her challenge was clear: introduce a market dominated by heavy European knives to the light, razor-sharp precision of Japanese blades. And she didn’t just succeed—she revolutionized the standard for what a professional kitchen knife could be.

A Culinary Entrepreneur’s Vision

Kawano’s approach was never purely transactional. She didn’t simply sell knives—she educated chefs. Through careful conversations, personal consultations, and hands-on demonstrations, she taught culinary professionals about the unique qualities of Japanese knives: the single-bevel edge for delicate slicing, the ultra-thin blade for precision cuts, and the unparalleled balance between sharpness and control.

This focus on education was a critical part of Korin’s early success. From the start, Kawano made it her mission to understand the needs of chefs—not just as customers, but as craftsmen. She fostered relationships built on trust, reliability, and shared respect for culinary tradition.

Over time, Korin became more than a supplier—it became an institution. A rite of passage for young chefs. A pilgrimage site for knife aficionados. And in the middle of it all was Kawano, always present, always involved, always listening.

What Makes Korin Knives Special?

Korin’s knives are not just beautiful—they’re built with purpose. The brand partners with some of Japan’s most respected blacksmiths and artisans, many of whom come from multigenerational families in regions like Sakai and Seki, where bladesmithing is an art form.

Unlike mass-produced Western knives, many of Korin’s blades are handcrafted and honed using traditional methods passed down for centuries. Some knives are designed specifically for sushi chefs, with yanagiba blades that glide through fish like silk. Others cater to butchery, vegetable carving, or general-purpose use—each made with a specific task in mind.

What sets Korin apart is its unwavering dedication to quality. Every knife sold is backed by a commitment to maintenance, sharpening, and longevity. The company even offers blade restoration services and in-store sharpening seminars, ensuring that every customer knows how to care for their tools with the same reverence as the artisans who made them.

The Community Builder of NYC Kitchens

Saori Kawano’s influence isn’t limited to the physical products sold through Korin. Her presence in the New York culinary community is almost maternal—quietly nurturing, deeply generous, and emotionally invested.

Chefs across the city affectionately describe her as “the mom of all restaurants.” She remembers birthdays, hosts impromptu tea sessions, and often gives young chefs guidance far beyond the confines of kitchen tools. She has supported hundreds of culinary careers, often behind the scenes, without seeking recognition.

Even high-profile chefs who now run Michelin-starred establishments recall visiting Korin in their early days, saving up for their first Japanese blade, and receiving a word of encouragement from Kawano. Her store became a sanctuary—a place to pause, reflect, and connect in an industry known for chaos and competition.

Shaping the Next Generation

Beyond building a brand, Kawano has also helped shape the identity of culinary education in the U.S. It’s not uncommon to hear stories of aspiring chefs dreaming of owning a Korin knife while still in school. Many institutions, including the Culinary Institute of America, now acknowledge the vital role Japanese cutlery plays in developing advanced culinary technique.

Today, Korin serves not only restaurants and chefs in New York but has grown to reach kitchens across the United States and beyond. Yet despite the expansion, Kawano’s approach remains deeply personal. She continues to lead the business with the same blend of grace and grit that defined her early days—never losing sight of her mission to bring beauty, precision, and purpose to the kitchen.

A Legacy Forged in Steel

As the world of professional cooking evolves, with new trends, technologies, and tastes reshaping the industry every year, the fundamentals remain the same. Chefs still rely on their knives like a pianist relies on their keys. And in kitchens across the country, those knives often bear the unmistakable mark of Korin—and the quiet legacy of Saori Kawano.

Her story is one of quiet revolution. Of building bridges between cultures. Of nurturing talent and elevating standards. In a world that often overlooks the hands behind the scenes, Kawano’s legacy is a reminder that some of the sharpest impacts are made without making a sound.

Conclusion: The Edge of Excellence

From a modest beginning in a foreign city to becoming one of the most respected figures in American culinary circles, Saori Kawano’s journey is a testament to the power of passion, persistence, and purpose. Through Korin, she didn’t just sell knives—she sharpened a generation of chefs. And in doing so, she carved out a lasting place in the story of modern gastronomy.