ฝัง
- เผยแพร่เมื่อ 19 มิ.ย. 2024
- It's knife skills time! We're here today with Naoto, learning lots of traditional knife skills from Japan that he uses at home. Knife skills in Japan are a little different from the western style of knife skills, so today he'll be showing us how to master our santoku, usuba, and yanagiba! Naoto will demonstrate katsuramuki, rangiri, sashimi, and many other cuts!
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Traditional Japanese Knife Skills - Master Your Yanagiba, Santoku, and Usuba!
Stance & Basic Technique 0:00
Daikon: Rangiri & Hangetsu 1:27
Daikon: Katsuramuki 3:18
Cucumber: Jabara 6:47
Konjac: Musubi, Kakushi Bocho 9:04
Shiso: Sengiri 11:55
Salmon: Skinning, Carpaccio 13:23
Everytime someone rock chops with a Japanese knife on TH-cam, a samurai in heaven sheds a tear.
Omg 😂
Thank you very much for publishing such useful videos !
Thank you!
Thank you. You competently explained several useful things quickly.
Happy to help!
Thanks Naoto. Good stuff
Thank you!
That is a bad ass cutting board. I seem to go through cheap ones every couple of months regardless of proper care.If only I had a kitchen big enough for that.
Hasegawa makes smaller ones too! knifewear.com/pages/search-results?q=Hasegawa%20
Thank you very much Naoto. I have been experimenting with our usaba and your video was very helpful!
Happy to hear it!
great video
Thanks Franco!
I hope to get an usuba some day but thinking about getting a nakiri instead first :) thanks for the video!
I would definitely go nakiri first, it's a super versatile shape!
Any idea on how I can speed up my mentori cuts on my potatoes in my nikujaga? Also, you should try a single-bevel nakiri. The veggies fall off the blade instead of sticking to the side. My grandma in Tokyo (92 years young) told me nearly all nakiri knives used to be single bevel in the early 1900s. They're a pleasure to use.
Naoto cheats with a vegetable peeler sometimes... 😂 other than that, just practice!
We actually have a rad single bevel nakiri, it just didn't make it into the video. Next time!
I LOVE this huge cutting board!!! I have never seen a Hasegawa (or whatever brand board is) this deep before. Are they available? Normally they are very narrow or not very deep.
You can get the large size here: knifewear.com/products/hasegawa-soft-cutting-board-with-wood-core?variant=42410465067182
High knife skills and knowledge, though I wouldn't want my chef leaning over my food with hair so long.
Something I noticed but I might be wrong, when you used the usuba (seems to be single beveled) to cut the roll, the bevel of the edge is upside down, wouldn't it be better in this case to use a knife for lefties when you're a righty?
Hey, generally for katsuramuki you keep the un-bevelled side facing up. Hope that helps!
@@KnifewearKnives oh ok! Thanks a lot for the answer.
5:01 (*Some professionals can do it very fast* )
Actually bro is professional )))))
What knife is that on the bottom of the niferack in the top left
That's this guy here
knifewear.com/products/sakai-takayuki-homura-guren-yanagiba-300mm?variant=42762657530030
Somehow I can imagine that a seasoned carpenter could learn the katsuramuki quite instinctively, you basically form a carpenters low angle plane with the blade and your thumb, thumb controlling the width of planes throat and thickness of your shavings. I understand the principle of the method, but the daikon slices still end up looking like corrugated board 😂😂. Just need more practice. Thank you for very informative videos.🙏
Practice, practice, practice!
So you are saying japanese cucumbers are generally smaller?
Yup!
I'm quite relieved I'm not the only one whose mind went there...