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Anyone here who knows where I can buy a Shigemitsu Kitchen Knife in Shinjuku City?
not sure about shinjuku specifically but Shigemitsu is a Sakai maker so most of their stock is in the Kansai area. your best bet in tokyo is probably Kappabashi, there's a shop called Kamata that carries some of their stuff. it's a short train ride from shinjuku though, maybe 20 mins on the ginza line to tawaracho
if you're willing to go a bit further, there's a place called Tsubaya in Kappabashi that's a bit more curated than Kamata. they stock some harder-to-find Sakai smiths and the owner speaks decent english if that helps. it's like a 5 min walk from Kamata so you could hit both in one trip. otherwise ngl Shigemitsu is pretty niche even for knife nerds, you might have better luck ordering online from a shop like Knife Japan, they ship fast and have fair prices
adding to what others said, there's a spot in the basement of Lumine 1 on the south side of Shinjuku station that has a rotating selection of kitchen knives. it's near the food hall, like a tiny stall setup. i saw a few sakai blades there last month but cant remember if Shigemitsu was among them. worth a quick stop if you're already in the station, takes five minutes to check
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Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.