Warning: Slicing and Dicing eye-candy ahead! When I first started cooking I quickly figured out that having a sharp knife was important to success in the kitchen. The first cooking class I attended showed me which knives work best for which purposes, and what to look for. Fast forward to last year, when I was taking online courses, and learned even more about kitchen tools. I’ve been pretty obsessed with cutlery since then, and I even have a Santoku tattooed on my arm! Hence, why I am very excited to share my review on this Senshi Kamikoto knife set, with you.
Before we get into the testing of this knife set, let me give you some background on this impressive company. From their site:
Kamikoto is a maker of Japanese-style knives – crafted from high-quality steel sourced from Honshu, Japan. Kamikoto knives are made for a lifetime, the perfect balance of strength and aesthetic beauty. They stay true to Japan’s century-old legacy of steel-making excellence, to create knives of exceptional quality and beauty.
Knives made of Honshu steel have not been available outside of Japan up until recently. This Kamikoto knife set is quite the wonder to behold. When the boxes showed up at my door I was so giddy – excited to check out these tools. Then, I opened each box and stared in awe at the beautiful knives. Each blade has an immaculate finish, a strong beveled edge on one side, and a dark, matte handle.
When I worked up the guts to take them out of their beautiful wooden box, I noticed that they were different weights because of the sizes, but both balanced in the hand. The Chef’s knife is quite large, with a blade 10 inches long, but is not unwieldy. It has a bit of weight to it and seemed perfect for cutting large, hard items like the butternut squash I tested it on. The Utility Knife is very light, but can slice through anything. I definitely preferred it when slicing and dicing smaller or softer fruits and veggies. Mostly for the sake of better handling without needing momentum from the weight of the Chef’s knife.
So, I don’t have an exact date for when I decided to go vegan. All I remember was being mostly vegan, having one last cupcake at the office I worked at, then deciding that I’d be vegan from there on out. But, after doing some math, this year I’ve decided that April 16th is my veganniversary! Bad part about that is that it just passed. The good part is that I’m going to take some time to share with you why I decided to go vegan, 6 years ago. Plus, you get a tasty recipe for Glazed Blueberry Mint Scones. Win-win, right?
It all started when I wanted to learn how to really cook for myself. Meaning, not having to buy frozen meals for work, each day or resorting to dried box meals for dinner. I began searching fun recipes, recreating them at home, then taking really bad pictures of them on my new-to-me camera. As I continued to read more about recipes and food, I also looked into cosmetics and body care products. That doesn’t seem totally connected, but it is! What you put in your body fuels you, and what you put ON your body also has its own effect.
More and more research was done, as I delved into the rabbit hole that is sustainable and organic living. Eating organic foods became really important to me. Then eventually, I found out the horrors of factory/industrial farming and the impact it has on this planet and knew I had to change what I was doing. I became vegetarian for about 6 months, then said to myself, “Enough of this hypocrisy, go vegan already!” So, I did.
Ever since then, eating organic and ethically sourced foods has been something I try to do as much as possible. One of the first products I realized was not always vegan, was sugar. After I found that out I’ve used – almost exclusively – one brand of vegan, organic, American-produced sugar, Florida Crystals. They practice sustainable agriculture, and put effort into protecting natural resources! Plus, they have a variety of raw cane, brown and powdered sugars, to use for any baking needs you have.
In this recipe for blueberry mint scones, I used Florida Crystals® Organic Raw Cane Sugar and Organic Powdered Raw Cane Sugar. Why would you even need to make non-vegan recipes, when you can have scones as beautiful as this? I’d also like to mention that going vegan is a great way to celebrate Earth Day! If you follow me on Instagram, you’ve seen my garden (where this mint came from), which was also something I got into after going veg. On that note, and before we get to the recipe, Florida Crystals is putting on a #Sweet4MotherNature giveaway for a chance to win a Herb Garden Prize Basket that includes:
- Williams Sonoma Herb Planting Kit
- Recipe Card for a new recipe
- Custom Herb Seed Packet, for the herb called for in the recipe.
Now, we’re going from super simple roasted vegetables, to some downright decadent brunch food. Just in time for the holiday weekend! I have a Tempeh Bacon Hollandaise Bowl in Vegan Bowl Attack! and was inspired to do something similar that would be great, served to family and friends. That is how these Tofu Benedict Fillo Pockets were born!
Not to mention, I have been putting effort into clearing out my freezer of older food that I stowed away for a rainy day. That I then forgot about on said rainy days. There was one roll of fillo dough tucked away in a corner of my freezer, behind a couple of frozen meals and ice cream. Breakfast pockets have been on my mind, lately, and this was the perfect thing!
I have to admit, fillo dough is a straight pain in the ass to use. You need to brush each, fragile layer with a light coating of oil, so that it’s flexible enough to fold. BUT, it is soooo worth it. I love how the flaky layers are light and crunchy, but inside are some satiating layers. As a based, there is marinated tempeh in place of traditional ham slices. Of course, the eggy tofu from my cookbook sits atop the tempeh, and is then adorned by fresh spinach and tomato.
Then, you fold all of that in some layers of fillo and top it with rich, chickpea-based hollandaise. A sprinkle of smoked paprika, and some minced parsley bring flavor and pops of color to the dish. Ta-dah! Tofu Benedict Fillo Pockets. Another cool thing you could do with these, is make half-sized pieces, as more of a brunch or tea time appetizer.
A side note: I got this organic, vegan fillo dough in the frozen section of the Whole Foods nearest to me. I am not entirely sure if most grocery stores have this on hand, so definitely call before hand to check!