Heavy snowstorms during the week of the fair kept many buyers from traveling to New York, and as a result, some days had very few visitors. But even so, the quality of the products exhibited this year by the 3 participating companies, was very high, and these products had been developed with the US market in mind. The displays were very appealing and the active, yet soft sales approach of the floor staff all combined to make this year's exhibit more successful than last year's event.

Kaneshige Cutlery Co.,Ltd. (2nd time, including last year's NYIGF)

For this year's fair, Kaneshige Cutlery prepared special kitchen knives and mini-knives of the same quality construction.
Kaneshige Cutlery is well known for its quality kitchen knives, but these mini knives are also hand crafted and of extremely high quality. With a Japanese themed design, thorough and beautiful finish, and a gift-appropriate price range, buyers fell in love with the product, and orders easily exceeded last year's.
Kaneshige Official Website

Baieido Co., Ltd. (6th time at NYIGF. 5 times as solo exhibitor)

This year, Baieido focused on a new product, based on the principles of Feng Shui, called " Feng Shui Incense". The display was placed in the most visible spot of the booth, and as hoped, pulled in many buyers to the booth.
The colorful packages and sense of fun found in the Feng Shui product concept particularly captured the hearts of female buyers.
Baieido Offical Website

Yamamoto Shigyou Co.,Ltd (2nd time, including last year's NYIGF)

This year Yama-Kami actively presented new products, including paper products with interwoven charcoal.
Such high quality stationary is rarely seen in the US market, so it attracted much interest. The high quality product and well designed displays brought on many inquiries from buyers.
Paper based suitcases and briefcases, which combine both design and functionality, attracted much attraction and many orders.
Yamamoto Shigyou Official Website

The Sakai booth, attracting many buyers.	Kaneshige's traditionally crafted Mini-knives were very popular.
Baieido's "Feng Shui Incense" captured the hearts of many female buyers.	The design sense of Yamamoto Shigyo's display lured many visitors.

1.Presentation on Japanese Knives given at the Japan Society (the largest Japanese cultural society in the United States)

On November 9th 2010, a presentation on Japanese knives was given by top chef Michael Romano (Co-CEO and responsible for the culinary department at Union Square Hospitality Group) at an event jointly hosted by the largest Japanese cultural society in the United States, the Japan Society. Approximately 200 people attended the event.

Mr. Romano discussed different episodes that happened when he acquired his most cherished knives in his collection of 130 knives and how to use them. He used his experience as a chef and the time he spent in Sakai with the craftsman of the blades to talk about how superior Japanese knives cut and handle while going into depth about how knives created by experienced craftsman in Sakai are particularly special blades.

In the proceeding reception, traditional Sakai knives craftsmen Shotaro Nomura and Yasuhiro Hirakawa presented the technology behind sharpening knives in Sakai.

Participants commented that, "we had no idea that Mr. Romano had been using Japanese knives for over 30 years" and "the event was great and I learned a lot about Japanese knives."

Japan Society	Mr. Hirakawa talks with participants about Sakai knives
Presentation by Michael Romano	Traditional craftsmen Mr. Nomura and Mr. Hirakawa are introduced on stage
A young woman also tried to sharpen the knives	Participants interested in Sakai knives

2. Presentation of Sakai Knives by a Famous French Cuisine School in New York

A presentation was held on November 10th, 2010 at the French Culinary Institute (FCI), a famous French cuisine school in a corner of SOHO, for students and professional chefs that included an explanation of Sakai knives and a sharpening demonstration by Mr. Nomura and Mr. Hirakawa, a demonstration on how to use Japanese knives, cut fish and garnish with vegetables by Toshio Suzuki of Sushizen and a Sakai knife display. Approximately 70 people participated in the event.

Participants in the event said, "the composition of the presentations was great", and "while I usually use Japanese knives, I learned so much from today's presentations."

French Culinary Institute	Sharpening demonstration by Mr. Nomura
Mr. Hirakawa explains the process of creating a knife	Mr. Hirakawa inscribes a knife
Mr. Nomura always courteously explains how to sharpen knives	Chef Suzuki shows how to perfectly cut a fish

3. Sharpening Demonstrations and Sale of Sakai Knives at KORIN

On November 8th, 2010 restaurant chefs and other knife lovers gathered at the KORIN shop that specializes in knives and Japanese dishes in lower Manhattan to watch Mr. Nomura and Mr. Hirakawa demonstrate how to sharpen Japanese knives and to buy Sakai knives on display. Approximately 100 people took part in the event.

KORIN, a simple yet refined shop in lower Manhattan	Mr. Nomura and Mr. Hirakawa demonstrate how to sharpen a knife
A participant shows off his collection of knives	Sakai knives are highly sought after

References

JAPAN SOCIETY

The Japan Society, established in 1907, is the largest Japanese cultural organization in the United States and as a nonprofit organization, works to establish rapport and cordial relations between the United States and Japan by offering lectures, exhibits, performances and people-to-people exchanges in fields including politics, economics, culture, education and more. The organization has over 3,000 individual members and 200 corporate members.

Website:http://www.japansociety.org/

Michael Romano

Michael Romano has been at the top of the internationally distinguished restaurant guide, the "Zagat Survey", for eight years running and is also the co-CEO and responsible for the culinary development department at Union Square Café and Union Square Hospitality Group. He has an astounding collection of over 130 knives with around half being made in Japan. He is a regular user of Sakai knives.

The French Culinary Institute

A famous French culinary school in New York City.

Website:http://www.frenchculinary.com/

The Gohan Society

The Gohan Society is a nonprofit enterprise that promotes Japanese food and food culture in the United States.

Website:http://www.gohansociety.org/

KORIN

KORIN is a company in New York City that sells Sakai blades in addition to other Japanese kitchen knives, western knives, Japanese dishes and other items. The company has over 25 years of history in the area and is a key player in supplying kitchen knives to restaurants.

The event was held at the Culinary Institute of America's Greystone campus.
View of Napa Valley from the school

At the event, Keizou Shinoda, President of Sakai Hamono Commerce and Industry Joint Association, made an appearance at the opening ceremony as the representative of Sakai city, while traditional craftsman Shotaro Nomura, Vice-chairperson of Sakai Uchi Hamono Craftmaster Association, and Yasuhiro Hirakawa, Vice-president of Sakai Hamono Commerce and Industry Joint Association, performed live blade sharpening demonstrations of Sakai Uchi-hamono at the Sakai city booth. Conference participants enjoyed their exquisite performance of the sharpening and the beauty of the knives on display.
During the Sakai sponsoring seminar entitled "Traditional Knives and the Japanese Seafood Kitchen: Cutting and Cooking for Flavor" hosted by Yukio Hattori, President of Hattori Nutrition College, Chef Hideki Shimoguchi of Byodoin Omotesando Chikurin, Chef Shigeo Araki of Uosaburo and Chef Yoshihiro Takayoshi of Hyotei, who each specializes in "Kaiseki," Japanese traditional course meals, performed their culinary techniques with a variety of single-edged Sakai Uchi-hamono knives.

Opening Ceremony	Keizou Shinoda, President of Sakai Hamono Commerce and Industry Joint Association
Host Yukio Hattori (left) and Shigeo Araki of Uosaburo presenting a dish.	Sakai-Uchi-hamono in Use
Conference participants eagerly listen to the lecture	Chef Murata (right) from restaurant Kikunoi was also at the event representing Japan
	Master of Japanese Traditional crafts Shotaro Nomura (right) and Yasuhiro Hirakawa (left) demonstrating their knife sharpening skill
A traditional Japanese dance was also performed at the World Marketplace	Conference participants show an interest in Okonomiyaki
Yakitori is also popular in the United States	Closing ceremony

Reference

■The Culinary Institute of America (CIA)

A culinary college which offers associate and bachelor's degrees in culinary arts and baking and pastry arts. The school has a network of over 37,000 graduates and is recognized as one of the most prestigious culinary colleges in the United States. The main campus is in New York.

Homepage:http://www.ciachef.edu/

■Worlds of Flavor International Conference & Festival (WOF)

An international conference on food held by The Culinary Institute of America (CIA) once a year. It is well known as the most influential conference in the world food trend. The food showcased at the event will often catch on as a new food trend in the United States. The event is highly praised by the industry's leading chefs, menu planners, suppliers and journalists. The theme for the 13th annual conference was "Japan: Flavors of Culture," which focused exclusively on Japanese food and culture. The conference was the largest in its history. That is, approximately 50 top chefs and experts in the field participated in the event as "Team Japan." A wide variety of Japanese foods, from regional dishes to Kaiseki cuisine, contemporary flavor, were introduced at the conference.

Homepage:http://www.ciaprochef.com/WOF2010/

■The Gohan Society

The Gohan Society is a nonprofit enterprise promoting Japanese food and food culture in the United States.

Homepage:http://www.gohansociety.org/

■KORIN

KORIN is a Japanese kitchenware store in New York. The shop has been running for more than 25 years and is one of the key players in supplying Japanese kitchen knives to restaurants there.