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I really feel like knife skills - not just in the kitchen, but in life - are really critical.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

I have a knife collection.

I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.

I learned so much more prepping vegetables than I ever did in cooking school.

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

I don't mind knife fights. I just want the knives to come to the front.