As a longtime chef who sharpened his culinary skills at a number of Toronto’s most notable restaurants, Eugene Ong is a true expert when it comes to good knives. “About five years into cooking I started obsessing over finding high quality Japanese steel and couldn’t find anything in the city,” he explains. “I looked into ordering online but that’s the worst thing you can do when buying a knife because it’s so personal.”
After travelling to Japan and getting a first-hand look at the fine handcrafted blades from the region, Eugene returned to Toronto and decided to take the plunge. He maxed out his credit card and open KNIFE in 2010. He first set up shop in a small second floor space along Queen Street West and later relocated to a ground-level spot on Dundas Street West overlooking Trinity Bellwoods.
The former culinary professional keeps it simple at KNIFE; the décor is minimalist and he focuses exclusively on chef’s knives and sharpening. “I don’t have time for people looking for samurai swords or any Lord of the Rings style weaponry,” he laughs. “The moment I decided to open a store I knew it was going to be 100% about supplying cooks, whether their industry professionals or at-home chefs.”
