From Tokyo's sushi bars
to your kitchen.

After Tokyo, I returned to Europe and spent several years working in some of the continent's best sushi restaurants. I trained under Japanese chefs, learned to prepare rice properly, how to break down whole tuna, and the meditative discipline behind katsuramuki - the ancient technique of peeling cucumbers into paper-thin continuous sheets using a single blade.

Every professional kitchen I worked in had the same problem: katsuramuki took years to master and most chefs cut themselves badly learning it. The tools available simply didn't work.

So I designed one myself. Working with my father - a chemical engineer - we spent two years prototyping, testing, and refining. The result was the Kappa Kanpeki: a precision guide system that makes katsuramuki achievable for any home cook with a sharp knife.

The product is IP-protected across the EU and US - registered design and trademark - and has sold to customers in over 30 countries. It remains the only device of its kind in the world.