I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.
knife and sword making in Japan is a thousand year tradition. it's been part of their lives. when Japan entered the new era, many samurai swordsmithes turned to knife making. the expensive Japanese knives today are still made with the same bimetal Shingane Kawagane Kabuse technique and quenching Haki-ire method. very expensive but they practically stay sharp absolutely a long time.
Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on TH-cam ever. Please keep making episodes! Like seriously, when I see one of these videos are uploaded I go Grab Some snacks and a drink to just sit down and Watch it
If you look up a whole tuna being broken down in Japan, yeah that "knife" looks very sword like. I saw it when I visited Tsukiji fish market and that is a deadly looking piece of cutlery.
Christine, you’re so so very good. The 24 minutes is fully packed with useful information, no frills, no BS. I have quite a few Japanese knives and I use them very often. I have also watched many other videos to learn from different perspectives. But I come back to watch this one once in a while, and every time I learn something new, especially your hand skills. THANK YOU
Instead of the hammer marks (if hand done gets really expensive), look for a "Granton edge" where they grind shallow ovals into the knife. I see a lot of slicers with this grind and it does the same thing (reduce friction). My Japanese chisels have a similar grind on the flat for the same reason.
You can have any knife with a dimpled texture. I have a Kiritsuke, a Santoku, and a Nakiri with dimpled sides. Nakiri is nice for chopping, which this video did not show. It is essentially a Japanese vegetable cleaver.
The dimpled textured is created by beating the steel with a hammer. There's a similar 'nice-looking' knife that has a ripple design. I think that's created by using different metals and then hammering.
@@williammills7778 Not exactly. She did not use it for chopping. She only said - and used it - to "slice open" the vegetables. Burrfection has a video on how it is used for chopping (watch?v=9Wdto78bqa4). That was how my wife uses a Chinese vegetable cleaver (until she started using the nakiri instead, as it is much lighter - we're both Asians and cook Asian food). That is the reason it is flat in the first place: for a chopping motion, not so much slicing, or rocking . My nakiri is one of my favorite knives, and I felt like she did not do justice in demonstrating it.
You could just sharpen your Walmart knife. Domestic use is a fraction of what a knife has to slice through in professional use, therefore a professional knife in a home kitchen, unless it's a specialty knife, like a thin and long blade for cutting fish slices, is useless overkill. On the other hand, most accidents are caused by dull knives - with dull knives, you have to use more force, and the higher the force the lower the control, which makes dull knives much more likely to go somewhere else than where you intended.
Save up some money and buy a nice knife, a gyuto or santoku. You can get a great one for the price of a video game and it will be a joy to use for the rest of your life.
@@brokenrecord3523 Any knife, unless maintained well, becomes dull. I wouldn't recommend any Japanese knife for inexperienced home users. Japanese knives are hardened to a higher hardness and have a thinner and more brittle blade than decent, not very expensive European style chef's knives. For someone insufficiently skilled with the knife, or just a tiny bit careless, this is likely to cause a lot of chipping the blade. They're also a lot more difficult to sharpen right. They're an excellent tool for professionals, but a non-professional would likely quickly turn a nice gyuto into a small dull saw, that rips instead of cutting.
This is absolutely the best edited video I have seen in my life. It is perfectly balanced with information and humor. In addition: she explains is absolutely wonderful!
First knife is Takamura Migaki Gyuto R2 21cm, one of my favorites in my kitchen, price is compareble very cheap for the quality 150-200€, same quality knifes with same performance are usualy about 300-400€ Petty and Nakiri are from Sakay Takayuki, very good knives as Takamura, here are both in VG10, other brands or Masters could not recognise from that video angle Info: not all Japanese stones need to be soaked, and NEVER let them stay in the water, they will crack, most known Waterstones are Naniwa, Shapton or KING like in this video, (Most KING are thursty and need a soak, they will bubble in the watter, after they stoped bubbling they are ready to use)
Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer. Source: Chefs Armoury 12:13
One of my groomsmen bought me a kiritsuke and it’s life-changing coming from using Western-style knives my whole life. Seeing how she uses each of these knives effortlessly just shows how skillful she is, and I can’t wait to get more.
For home usage, a general purpose knife, paring knife and kitchen scissors is probably all you are going to need. But in a professional kitchen. If you are cutting the same thing for hours on ends, day in and out. Then a knife designed for what you cut helps you enjoy your job that much more.
Buy/raise a whole animal and familiarize yourself with the many parts. The experience/knowledge is invaluable, at least in my life. Funny thing...tenders, along with wings were once dirt cheap.
I love the whole thing and especially the breaking down the chicken, because you see how to get an airline breast and have the tender left over so you can do other things with it. In most videos they just slice down along the breastbone to free the breast, which isn't wrong or bad but this does give you another option if you'd prefer. Also the structure, moving from generalist to specialist knives, was very thoughtful. One thing I can't stress too much: If you're new to Japanese knives and you're an avid home cook who preps vegetables a lot, for goodness' sake pick up an inexpensive nakiri. You don't need the dimples. You'll fly through prep work that used to be tedious with one-motion push cuts. Super, super efficient.
A lot of useful information here, but the reality of a 70/30 bevel as mentioned at 1:22 is not that it was sharpened at 70 and 30 degrees but at likely 12-15 degrees with 70% of the grinding taking place on the dominant side of the blade and 30% of the grind on the opposite side. Thank you for the technique knowledge!
yep yep, it will not work if you just decide to change blade shape with grinder stone - you just ruin the knife. You need to match original edge parameters or it will not be as sharp as it can be. Not like it is not possible at all, but it will take a lot, lot, lot time and you will probably f*** it up. And by "you" I mean reader, not topic starter
I was going to say exactly the same thing, but I thought someone else must have spotted this before me. Like you say, 70/30 is nothing to do with angle, it percentage of grind. I'm surprised she made a mistake like this. She must have just mis-spoke
I just bought my husband a hankotsu and gave it to him as an early christmas gift i was so excited! He cried. I remember watching this with him and his face lit up when she pulled knife out. Its worth every penny for his reaction!
I love watching people who are knowledgeable and passionate about their "jobs"... Her enthusiasm, knowledge and ability to share that knowledge are incredible!
@@kbridgeclub Oui, c'est cher, mais pas besoin d'en acheter des dizaines, un ou deux suffisent et c'est pour la vie , Ferrari ou pigot, il faut faire un choix
@@einundsiebenziger5488 Don’t you know? It is considered “cool” and popular nowadays to be an illiterate dummy who can’t spell, write, type or read properly. Especially on the internet.
@@AlexanderMason1 bruh who hurt u, not everyone is natively English or has had the education for it, imo the comment correcting their mistake is totally okay, they're trying to be helpful, but you're just spiteful and angry
@Leopold I dont know man, the kakimuki they show in the video at 14:25 has a blade and a point, and they even call it a sharp piece of metal. It doesnt take much force to go through muscle, especially with how narrow the point is
@Leopold I don't know where you get this information. The origin of a blade has nothing to do with its sharpness. Any knife can be sharp. Some are easier to sharpen but lose their edge, others are harder to sharpen but hold the edge longer. Are korean knives better than japanese? certainly not. Korean knives are suited for korean techniques, japanese knives are suited for japanese techniques. Also, we aren't talking about blades anyways, we are talking about a pointy shiv with an edge. It doesn't matter where its from, your flesh doesnt care if its korean or japanese when its being pierced. Korean knives are cool, but I wouldn't go around saying they are better than german or japanese knives, cause again, its steel and you can get any of them sharp. Also, I know plenty of real chefs who haven't even used a single korean knife in their career
She is just awesome - not the knife but the knife driver! Genuinely nice video because the person presenting is so great..... I was looking for a video to understand Japanese knives and you have it all Christine. Kudos to you !
What a great amount of useful information in one video. Christine presented the content in a clear, easy to understand manner. Thank you Epicurious for another great video.
Great video Chef!!! I'm using this as a training video for my staff. So much of what I see online regarding knives is so wrong. It is good to see someone who knows what they are talking about. Well Done!
I've been wanting to replace my box set knives with select japanese knives...this explained exactly which knives I need! And even better is that these knives need love and attention, as well as beg to be put on display!
I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook. 269
This is truly amazing. what's crazy is I just started at this ramen shop last month and I'm learning how to carve a pig shoulder. I was gonna buy the HONESUKI knife but I just saw the Hankotsu is literally made for it which I had no idea. I'm so happy I found this video. but which kinda makes sense too if I'm guessing the relation between Tonkotsu Ramen( pork bone broth) and honKOTSU..... haha maybe....
@@joseemilianoriosfernandez1504 She refers to the bolster when cutting an onion. Clearly she is talking about heel since that is what she is using. 2:20 if you are curious. And again at 3:25 about carrots. Idk do you care about how tall a bolster is when cutting carrots? I know I don't. I care about the heel. I don't think so man. I think it's you who didn't pay attention.
i love this woman's smile when she talks about knives. when i saw her at first the only thing i wanted to do was draw her like i wish she was my grandma or aunt or something.
I would recommend one thing for slicing sashimi. At the end of each slice, just before fully cutting through, turn the blade and cut at a 90 degree angle. This way the sashimi would look better when plated.
I use a honesuki as a mitli purpose knife, mainly a petty/paring knife, I love the way they feel and handle, it's easy to do super delicate work with the one I have, even my super thin scallions and dicing shallots and stuff, they are amazing just for small work
It feels like throughout the video she just gets more excited about all these knives and their uses, it's honestly refreshing to see someone who just gets to the point too and doesn't crack quips a lot.
Thank God somebody showed a knife being used to actually cut something and not another unboxing! Excellent video very very helpful as I started using Japanese knives.
She's super knowledgeable, a bit awkward and skilled at conveying information. I really think she should do a few more videos if the opportunity arises!
Great presentation! Very helpful and such a well done delivery. Would definitely watch a show Christine was hosting. I look forward to more from Chef Lau soon.
My heart just sang watching every one of these Beautiful cuts especially for the steak 🥩 , onion 🧅 , salmon 🍣 , and the pork bone 🍖 ❤️ Japanese knives are The perfect combination of wood, metal, and heart.
Recap for the whole video: 4 Knife categories: Vegetables Seafood Meat All-purpose (Accomplishes all tasks above) Info: All you need to know is that you'll probably only need an all-purpose knife. That being a Gyutou, Santoku, Kiritsuke, and Bunka. I recommend you ignore the rest since you'll probably not need it unless you work in a large, commercial, professional kitchen that has stations that would assign you to cut one specific thing most times. One exception is a paring knife for some things like an avocado, but I don't recommend buying an expensive one. One knife that isn't mentioned in this video, because there isn't really a Japanese one, is the serrated knife which basically takes care of bread with a sawing motion.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I really like this instructor. She’s genuine and I can relate to her. Humble and not a “show off” of fast knife skills. Accuracy is important.
Thanks .. youve enlighten me clearly of what matters most.
@@Agent0range yes
@@Agent0range pretty easy to tell
@@talia5046 Only if you read the name at the beginning, otherwise a hard no.
Now I feel bad I thought that was a man 😭😭😭😭
I would love to see her in more videos, she is a natural teacher.
Her? I thought it was a guy the whole time...
@@dextm8783 lol me too in the start
@@dextm8783 same
@@dextm8783 me ti
You're telling me that person isn't a dude?
I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.
You mean you love the editor?
@@kirawr8064 If she didn't edit this herself, then I love them both. 😀
@@MrMickshan 🤝
That’s a girl!?
@@jamesbarton3724 have you never seen a girl or what ^^
I like her! She doesn't showboat and takes her time to explain the different cuts she's making with precision rather than speed
I know! She knew exactly what she was saying and explained exactly what she was doing, didn’t really go off course and explained everything so well!
Yes she was very straightforward and patiently explained what she was doing
That's a girl
Yup she doesn't showboat by a bunch of amateur TH-cam cooks
SHES A GIRL ?
As a surgeon, I am genuinely impressed by how she disassembled that chicken. It was like a vet school anatomy lesson. Well done!
Me: gets 11th Grade Biology Class Viernam flashbacks
This proves that your need to be a surgeon to debone a chicken.
Thank u 4 ur service
Ah yes
You need to be a surgeon to debone a chicken
Very smart thinking
What kind of surgeon have this kind of brain
You can really see how passionate Japan is about their knives. Gorgeous, efficient, sleek, sharp. Everything you want in a knife. It’s really an art.
knife and sword making in Japan is a thousand year tradition. it's been part of their lives. when Japan entered the new era, many samurai swordsmithes turned to knife making. the expensive Japanese knives today are still made with the same bimetal Shingane Kawagane Kabuse technique and quenching Haki-ire method. very expensive but they practically stay sharp absolutely a long time.
Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on TH-cam ever. Please keep making episodes! Like seriously, when I see one of these videos are uploaded I go Grab Some snacks and a drink to just sit down and Watch it
and if you end up leveling up your kitchen skill, that's just icing on the cake
This is by far the longest video I've Sat thru smiling the whole time! Such a charismatic chef✨
I really enjoyed watching her. I hope they use her in future cooking videos, esp those that have a lot of prep
She's a good host, I hope she does more of these demos.
Getting strong warrior vibes from this Chef
im getting nonbianary fruitcake vibes
@@FREESPIRITSSOARING you're just a bad person huh
Same
@@NecroEdward1118 no i'm just honest
If you look up a whole tuna being broken down in Japan, yeah that "knife" looks very sword like. I saw it when I visited Tsukiji fish market and that is a deadly looking piece of cutlery.
I Came here to make a decision on what knife to purchase. I really needed to make up my mind. I now see I need ALL OF THEM!!
Same! Decided to get an 8 inch gyuto over kiritsuke
I really recommend the Santoku for a beginner!
@@marcuslouievega4865 I went with a 8" gyutoh too 👊
😂
th-cam.com/video/tZ8o7LIwFIQ/w-d-xo.html
Christine, you’re so so very good.
The 24 minutes is fully packed with useful information, no frills, no BS.
I have quite a few Japanese knives and I use them very often. I have also watched many other videos to learn from different perspectives. But I come back to watch this one once in a while, and every time I learn something new, especially your hand skills.
THANK YOU
love that she's awkward at first but when she's in the zone....damn she really knows her craft!
That Nakiri knife is nice, the dimpled texture of the top that avoids sticking vegetables is a real game changer!
Instead of the hammer marks (if hand done gets really expensive), look for a "Granton edge" where they grind shallow ovals into the knife. I see a lot of slicers with this grind and it does the same thing (reduce friction). My Japanese chisels have a similar grind on the flat for the same reason.
You can have any knife with a dimpled texture. I have a Kiritsuke, a Santoku, and a Nakiri with dimpled sides. Nakiri is nice for chopping, which this video did not show. It is essentially a Japanese vegetable cleaver.
The dimpled textured is created by beating the steel with a hammer. There's a similar 'nice-looking' knife that has a ripple design. I think that's created by using different metals and then hammering.
@@staticvoidmain that's exactly what she said about the nakiri
@@williammills7778 Not exactly. She did not use it for chopping. She only said - and used it - to "slice open" the vegetables. Burrfection has a video on how it is used for chopping (watch?v=9Wdto78bqa4). That was how my wife uses a Chinese vegetable cleaver (until she started using the nakiri instead, as it is much lighter - we're both Asians and cook Asian food). That is the reason it is flat in the first place: for a chopping motion, not so much slicing, or rocking
.
My nakiri is one of my favorite knives, and I felt like she did not do justice in demonstrating it.
I’ve never been this much motivated to start educating my self around kitchen and cooking. Mesmerizing 🤩
Do I plan on replacing my dull Walmart knife set anytime soon? No
Did I just watch a 24 minute on amazing knifes I can’t afford? Yes
There's tons of reasonable priced knives! Even buying a decent $30ish knife is better than anything in a knife set.
Watch burrfection for some ideas!
You could just sharpen your Walmart knife.
Domestic use is a fraction of what a knife has to slice through in professional use, therefore a professional knife in a home kitchen, unless it's a specialty knife, like a thin and long blade for cutting fish slices, is useless overkill.
On the other hand, most accidents are caused by dull knives - with dull knives, you have to use more force, and the higher the force the lower the control, which makes dull knives much more likely to go somewhere else than where you intended.
Save up some money and buy a nice knife, a gyuto or santoku. You can get a great one for the price of a video game and it will be a joy to use for the rest of your life.
@@brokenrecord3523 Any knife, unless maintained well, becomes dull. I wouldn't recommend any Japanese knife for inexperienced home users. Japanese knives are hardened to a higher hardness and have a thinner and more brittle blade than decent, not very expensive European style chef's knives. For someone insufficiently skilled with the knife, or just a tiny bit careless, this is likely to cause a lot of chipping the blade. They're also a lot more difficult to sharpen right. They're an excellent tool for professionals, but a non-professional would likely quickly turn a nice gyuto into a small dull saw, that rips instead of cutting.
This was simultaneously incredibly relaxing and incredibly interesting to watch
It's the chef! Her voice has a relaxing quality to it
Exactly! I think the smooth jazzy background tunes contributed to that too!
I really appreciate how she explains how every knife works. Super details, perfect pace and demonstration. What a great video!
I love watching a chef with superb knife skills. She did such a great job demonstrating each knife's purpose.
Now those are really some *sharp tips!*
"sharp tips" lmaooo
*Shark Tips*
Bud dum tss
"Welcome to comedy island"
I see you in food wishes a lot😂
This is ASMR for Chefs in a way. Seeing all those knives being used and in the most perfect way.
This is absolutely the best edited video I have seen in my life. It is perfectly balanced with information and humor. In addition: she explains is absolutely wonderful!
04:45!
idk if you watch bon appetit but i feel they toe the line between information and entertainment very well, particularly brad leone's "it's alive"
What do u mean? There is not much editing going on
I'm freaking out over how perfect that salmon she was cutting looked.
For real, that looked amazing
The sweet potato had the most gorgeous color
it was okay
Actually it looked like farmed Atlantic salmon. Not a bad fish by any means, but its not on the same level as a wild caught king or sockeye.
*he*
First knife is Takamura Migaki Gyuto R2 21cm, one of my favorites in my kitchen, price is compareble very cheap for the quality 150-200€, same quality knifes with same performance are usualy about 300-400€
Petty and Nakiri are from Sakay Takayuki, very good knives as Takamura, here are both in VG10, other brands or Masters could not recognise from that video angle
Info: not all Japanese stones need to be soaked, and NEVER let them stay in the water, they will crack, most known Waterstones are Naniwa, Shapton or KING like in this video, (Most KING are thursty and need a soak, they will bubble in the watter, after they stoped bubbling they are ready to use)
Wonderful, enthusiastic, confident and in love with her art - just a joy to watch!
Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer.
Source: Chefs Armoury
12:13
The video was sadly too short, Christine is wonderful I really enjoy all the tips she gave me, please be back soon
One of my groomsmen bought me a kiritsuke and it’s life-changing coming from using Western-style knives my whole life. Seeing how she uses each of these knives effortlessly just shows how skillful she is, and I can’t wait to get more.
Omg she's just so excited about the knives, the smile just gets to me and I have to smile too! :) I want the entire set now lol
This was excellent. That "chicken disassembly" was instructive, and kind of sold me on that style boning knife.
The santoku is my favorite knife I always told my co workers it was my “universal knife” and I love how much you explained it here
I think I fell in love when she cut off the fish's head and then said goodbye to it. Someone who can cook and has a sense of humor? Yes please.
To those who're overwhelmed: most Japanese households only have one knife in kitchen: Santoku.
Yeah, maybe households made up of singles or couples. Otherwise, most families have petty knives as well and probably a deba or two for cutting fish.
If I want only a knife for all, for domestic use, would you choose a santoku over a 210mm gyuto?
Isn't that the same as the Bunka?
Exactly... The industry likes to make a big deal of the varieties just so they can sell more....
For home usage, a general purpose knife, paring knife and kitchen scissors is probably all you are going to need.
But in a professional kitchen. If you are cutting the same thing for hours on ends, day in and out. Then a knife designed for what you cut helps you enjoy your job that much more.
She is a very good presenter, would definitely watch more or her videos. Intelligent, coherent, obviously skilled. A+
この人知識もあるし技術もしっかりしてる
すごいね
The talker has good knowledge and is well skilled.
Frank is still melting his metal for his sword.
Frank wouldn't do that, because he knows cast metal isn't good for blades. He's a hammer and anvil kind of guy
@@Valanway lol
He might still be mining it lol
that would be SWORD...
@@seahippies oh sorry didn't noticed.
Christine is a natural! Love that she’s so no-nonsense and passionate about what she does. It was an absolute joy to watch this video!
I feel dumb for not knowing that chicken tender is a specific muscle and not just a breast cut.
I'm right there with ya, Bojang.
Most restaurants use the breast because they are cheap so I don’t blame you
same
I was just thinking the same thing
Buy/raise a whole animal and familiarize yourself with the many parts. The experience/knowledge is invaluable, at least in my life. Funny thing...tenders, along with wings were once dirt cheap.
When people talk about The Nakiri, all I could think about is Erina!
Same, Erina and Alice
It was cool knowing the origin of that knife’s name before I even watched Food Wars
Wait.... does if I go and rewatch food wars and Erina isn’t using a nakiri knife imma be upset
I miss foodwars 😭
LMFAO TRUE
I love the whole thing and especially the breaking down the chicken, because you see how to get an airline breast and have the tender left over so you can do other things with it. In most videos they just slice down along the breastbone to free the breast, which isn't wrong or bad but this does give you another option if you'd prefer. Also the structure, moving from generalist to specialist knives, was very thoughtful. One thing I can't stress too much: If you're new to Japanese knives and you're an avid home cook who preps vegetables a lot, for goodness' sake pick up an inexpensive nakiri. You don't need the dimples. You'll fly through prep work that used to be tedious with one-motion push cuts. Super, super efficient.
I like her , she s really chill
whoa youre right, it is a girl
@@alex-px1uz Yeah hahaha, she's impressively androgynous. I honestly couldn't tell for a while. Not that it really matters, just kinda funny.
@@-perge i mean i can see it i just don't hear it . The voice is extremelly feminine
@@sticlavoda5632 voice is deep. Maybe good for singing.
@@apostolosfilippos yeah
A lot of useful information here, but the reality of a 70/30 bevel as mentioned at 1:22 is not that it was sharpened at 70 and 30 degrees but at likely 12-15 degrees with 70% of the grinding taking place on the dominant side of the blade and 30% of the grind on the opposite side. Thank you for the technique knowledge!
And most knives are 50/50 so don’t just start sharping all your knives to 70/30.
yep yep, it will not work if you just decide to change blade shape with grinder stone - you just ruin the knife. You need to match original edge parameters or it will not be as sharp as it can be. Not like it is not possible at all, but it will take a lot, lot, lot time and you will probably f*** it up. And by "you" I mean reader, not topic starter
I was surprised that Lau made that mistake, considering her seasoned knife skills.
I was going to say exactly the same thing, but I thought someone else must have spotted this before me. Like you say, 70/30 is nothing to do with angle, it percentage of grind.
I'm surprised she made a mistake like this. She must have just mis-spoke
Niall Martin exactly. Probably just misspoken. She’s clearly very knowledgeable
I just bought my husband a hankotsu and gave it to him as an early christmas gift i was so excited! He cried. I remember watching this with him and his face lit up when she pulled knife out. Its worth every penny for his reaction!
She's great! And her knife skills are crazy! 😲
I want more videos with her. She was fun, incredibly skilled and very easy to listen to. More Christine Lau please
I love watching people who are knowledgeable and passionate about their "jobs"... Her enthusiasm, knowledge and ability to share that knowledge are incredible!
Epicurious, you should let people bookmark these videoes, they're great.
Next one, how to use a single chinese cleaver to cut everything.
A true favourite of a blind Chinese Chef.
@Coolie Girl Did you add enough hearts there?
Basically me in the kitchen,
@@HippoBoiO nah i think it needs more
@@kalifern least he did some effort it has a pattern
Outstanding job, she's a natural with a great dry sense of humor. 😁👍
I watch these epicurious “how to” videos every time I get drunk and they’re always incredibly entertaining
I cheer to your comment with a glass of wine to my right
I can definitely relate to this 🤣🤣
"I'd like to buy a Honesuki please"
- "What will you be using it for?"
"Tendies"
If you wanna cut tendies you need a yanagiba or it won't work
@Coolie Girlthats a ton of hearts ya got there you aint no simp right?
@@yellowusbrickus4821 i would never use my yanagiba for tenders. i'd be scared of damaging it.
@@ModernBladesmith Just get a more expensive yanagiba that makes your current one look like a beater then use it
@@yellowusbrickus4821 or don't use a delicate knife for butchering. did you notice she removed the tenderloin without using a yanagiba?
9:45 , feeling of calmness, meditation, relaxation , the music and the peeling refreshed my mind
"relaxment" is not a word, "relaxation" is.
@@einundsiebenziger5488 OKAY!
“How to use every Japanese knife ever”
My wallet: gets cut
fr tho japanese knives are expensive dude
YUP
@@cdream4444 Who TF even said that you'd need _all_ of these. Maybe learn how to listen to the video for once.
@@kbridgeclub Oui, c'est cher, mais pas besoin d'en acheter des dizaines, un ou deux suffisent et c'est pour la vie , Ferrari ou pigot, il faut faire un choix
Don't be afraid to cut God if you want the best value ;)
I want a video for her sharpening every knife and with it’s different angles as well.
... with its* different angles (it's = it is)
@@einundsiebenziger5488 Don’t you know? It is considered “cool” and popular nowadays to be an illiterate dummy who can’t spell, write, type or read properly. Especially on the internet.
@@AlexanderMason1 bruh who hurt u, not everyone is natively English or has had the education for it, imo the comment correcting their mistake is totally okay, they're trying to be helpful, but you're just spiteful and angry
@@arronalt: That may be true, but sadly, there are COUNTLESS native English speakers online who apparently find 3rd grade English skills beyond them.
@@b-radg916 or people don’t care because it’s a comment section and not an English class
She definitely loves her works.
Everything in the kitchen is beautiful for her.
I've watched this video 3 whole times. I am in love with everything about this woman and all I know is she knows how to work knives💀 Simp
I feel like a small child and she's my mom/sister teaching me how to use knives because i'm a big girl/boy now, It's so wholesome
“Precise nice red onion dice” was a beautiful phrase
24 min packed with information. Great!
6:43 “let’s say we’re making some linguine clams at home”
Me currently living off uncle bens rice: yes let’s say🤔
**laughing in instant ramen**
@@DibIrken Instant Ramen, the best fast food
Change my mind
@@darthzayexeet3653 then you have never tried döner :D
You are amazing and wonderful, thank you for sharing this with us
The best video I’ve found about Japanese knives for someone who doesn’t know anything about them. Thanks!
I miss the handsome fish guy who taught us how to assassinate a lobster.
i want more fishy things please
Christine is handsome too lol
I laughed way to hard at this...
@@H3adl3sschick3n interesting opinion
Not assassinated he was executed
Fun fact: kakimuki in Hungarian would literally mean "poop dude" have a nice day.
🤣🤣
thank you
In Finnish ”Kakimuki” is one letter away from meaning ”poop mug” (kakkimuki). So, now you know.
Thank you very much. You have changed my aspect of my life. A new meaning has been found. Thank you.
It's a Hungarian fella I can confirm. our language is genuinely wonderful.
It's a pleasure to watch knifehandling so smoothly and professionally. Well done !
Her skill at using all these knives is unreal! I've never seen a salmon being skinned so cleanly.
This is so informative, I am filled with confidence. Thank you, Chef Lau!
The only tutorial I could watch and ended up loving. Thank you for educating us with your knife knowledge.
Love this series for Japanese knives, and I love this teacher. Very straight forward.
She is amazing, explains so naturally and fun..brilliant explanations..well done!
I just love Chef Christine Lau ❤❤❤ She is a master at her craft!
What, craft, is that?
That oyster knife scares me. It would be going straight through my hand instead of just a light little jab.
@Leopold I dont know man, the kakimuki they show in the video at 14:25 has a blade and a point, and they even call it a sharp piece of metal. It doesnt take much force to go through muscle, especially with how narrow the point is
@Leopold I don't know where you get this information. The origin of a blade has nothing to do with its sharpness. Any knife can be sharp. Some are easier to sharpen but lose their edge, others are harder to sharpen but hold the edge longer. Are korean knives better than japanese? certainly not. Korean knives are suited for korean techniques, japanese knives are suited for japanese techniques.
Also, we aren't talking about blades anyways, we are talking about a pointy shiv with an edge. It doesn't matter where its from, your flesh doesnt care if its korean or japanese when its being pierced.
Korean knives are cool, but I wouldn't go around saying they are better than german or japanese knives, cause again, its steel and you can get any of them sharp. Also, I know plenty of real chefs who haven't even used a single korean knife in their career
the handle really threw me off
Amateurs better put on a Kevlar security glove to prevent accidents
Me: Uses a butter knife to cut everything
Stop it.
Get some help.
True master!
You are a monster
Me at 13: uses chef’s knife or filet knife to cut everything
How
She is just awesome - not the knife but the knife driver! Genuinely nice video because the person presenting is so great..... I was looking for a video to understand Japanese knives and you have it all Christine. Kudos to you !
What a great amount of useful information in one video. Christine presented the content in a clear, easy to understand manner. Thank you Epicurious for another great video.
Wow, one of the best educational vid's I've ever seen. I've been looking for a good Japanese knife for a long time and this really explains things!!
Awesome video! Christine really knows her knives and the way she describes the traits of each of them really shows her passion and knowledge. Cheers!
Great video Chef!!! I'm using this as a training video for my staff. So much of what I see online regarding knives is so wrong. It is good to see someone who knows what they are talking about. Well Done!
I've been wanting to replace my box set knives with select japanese knives...this explained exactly which knives I need! And even better is that these knives need love and attention, as well as beg to be put on display!
I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.
269
Top notch guide with that honesuki. Well learned from the yakitori master for sure.
This sieres is just amazing knowledge but in a scale that will make show respect for the hard work ❤❤
This series* ...
This is truly amazing. what's crazy is I just started at this ramen shop last month and I'm learning how to carve a pig shoulder. I was gonna buy the HONESUKI knife but I just saw the Hankotsu is literally made for it which I had no idea. I'm so happy I found this video. but which kinda makes sense too if I'm guessing the relation between Tonkotsu Ramen( pork bone broth) and honKOTSU..... haha maybe....
The bolster is where the blade connects to the handle. What she is referring to when she says bolster is the heel of the knife.
There's a considerable amount of misinformation in the video, but at least she didn't say gyoto or santuko
I don’t think so man. I think you just didn’t put attention.
@@joseemilianoriosfernandez1504 She refers to the bolster when cutting an onion. Clearly she is talking about heel since that is what she is using. 2:20 if you are curious.
And again at 3:25 about carrots. Idk do you care about how tall a bolster is when cutting carrots? I know I don't. I care about the heel.
I don't think so man. I think it's you who didn't pay attention.
Yeah, was looking to see if anyone had mentioned this. I'm happy to see several people did.
@@joseemilianoriosfernandez1504 ... didn't pay* attention.
Super adorable lady. She made me wonder if there's a channel with only vegetable cutting? ASMR elements there.
vegetable chopping/cutting clips seems pretty rare
Christine Lau , thank you for the way you explained the subject. It was definitely more than excellent.
i love this woman's smile when she talks about knives. when i saw her at first the only thing i wanted to do was draw her like i wish she was my grandma or aunt or something.
I would recommend one thing for slicing sashimi. At the end of each slice, just before fully cutting through, turn the blade and cut at a 90 degree angle. This way the sashimi would look better when plated.
I use a honesuki as a mitli purpose knife, mainly a petty/paring knife, I love the way they feel and handle, it's easy to do super delicate work with the one I have, even my super thin scallions and dicing shallots and stuff, they are amazing just for small work
"and that's how you use every style of Japanese knife"
Wow, thats a lot of cool knivee
"we may not have used every style of knife."
You lied to me
“Treat them like they’re your bestfriends” hope they don’t stab you in the back 😂 bahaha
No
@@quafernbruh3530 Why no?
It's okay
Lol, and I love your pfp :)
F
It feels like throughout the video she just gets more excited about all these knives and their uses, it's honestly refreshing to see someone who just gets to the point too and doesn't crack quips a lot.
I’m just laughing at “Gizzard”
Same hahahahaha
Lmao same! I came here to comment this and saw you did already😂
You're awesome
18:56 if u want
the way it just got straight launched out of the chicken was weirdly hilarious
That was fantastic! I loved the in depth descriptions of the knives reinforced with tutorials of how to use them!
Thank God somebody showed a knife being used to actually cut something and not another unboxing! Excellent video very very helpful as I started using Japanese knives.
Christine you’re killing it. Thanks for educating us & showing us how it’s done ✅
She's super knowledgeable, a bit awkward and skilled at conveying information.
I really think she should do a few more videos if the opportunity arises!
Chef Christine Lau is a beast, thanks for the jampacked education in such a short video :) I see you with your kitchen hands too
Great presentation! Very helpful and such a well done delivery. Would definitely watch a show Christine was hosting. I look forward to more from Chef Lau soon.
My heart just sang watching every one of these Beautiful cuts especially for the steak 🥩 , onion 🧅 , salmon 🍣 , and the pork bone 🍖 ❤️ Japanese knives are The perfect combination of wood, metal, and heart.
We love you Christine!
Recap for the whole video:
4 Knife categories:
Vegetables
Seafood
Meat
All-purpose (Accomplishes all tasks above)
Info: All you need to know is that you'll probably only need an all-purpose knife. That being a Gyutou, Santoku, Kiritsuke, and Bunka. I recommend you ignore the rest since you'll probably not need it unless you work in a large, commercial, professional kitchen that has stations that would assign you to cut one specific thing most times. One exception is a paring knife for some things like an avocado, but I don't recommend buying an expensive one. One knife that isn't mentioned in this video, because there isn't really a Japanese one, is the serrated knife which basically takes care of bread with a sawing motion.