Ben | Canada

Ben is an Executive Sous Chef at a heli-skiing lodge and restaurant in Canada. He uses his knives professionally, working with everything from fish to beef and venison.

Ben first ordered from Yoichiro Knife in April 2026. Since then, he has placed six orders and selected nine different Japanese knives, including Yanagiba, Gyuto, Funayuki, Honesuki, Sujihiki, Nakiri, and other styles.

Ben shared this photo from work after breaking down a sablefish. Around the same time, he had just started using his Komatop Sujihiki 230mm and Rikiso Nakiri 160mm and told me that both were very good.

He also butchers a lot of beef and venison at work. For those jobs, Ben still prefers a Western-style boning knife and has been keeping an eye out for a carbon steel one.

Thank you, Ben, for your continued support, for putting these knives to work in your kitchen, and for sharing a glimpse of your work with us.