MASTER Your Yanagiba, Santoku, and Usuba! Traditional Japanese Knife Skills

Рет қаралды 29,381

Күн бұрын

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

Пікірлер: 34

@SeattleShelby Жыл бұрын

Everytime someone rock chops with a Japanese knife on KZfaq, a samurai in heaven sheds a tear.

@KnifewearKnives Жыл бұрын

Omg 😂

@OriginalFallofMind Жыл бұрын

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.

@KnifewearKnives Жыл бұрын

Hasegawa makes smaller ones too! knifewear.com/pages/search-results?q=Hasegawa%20

@nazarnovitsky9868 Жыл бұрын

Thank you very much for publishing such useful videos !

@KnifewearKnives Жыл бұрын

Thank you!

@AronOutdoors Жыл бұрын

Thank you. You competently explained several useful things quickly.

@KnifewearKnives Жыл бұрын

Happy to help!

@barbacoabrothers742 Жыл бұрын

Thanks Naoto. Good stuff

@KnifewearKnives Жыл бұрын

Thank you!

@SeattleShelby Жыл бұрын

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.

@KnifewearKnives Жыл бұрын

Naoto cheats with a vegetable peeler sometimes... 😂 other than that, just practice!

@KnifewearKnives Жыл бұрын

We actually have a rad single bevel nakiri, it just didn't make it into the video. Next time!

@KitchenKnifeGuy Жыл бұрын

great video

@KnifewearKnives Жыл бұрын

Thanks Franco!

@GrantHendrick Жыл бұрын

Thank you very much Naoto. I have been experimenting with our usaba and your video was very helpful!

@KnifewearKnives Жыл бұрын

Happy to hear it!

@shawnhampton8503 Жыл бұрын

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.

@KnifewearKnives Жыл бұрын

You can get the large size here: knifewear.com/products/hasegawa-soft-cutting-board-with-wood-core?variant=42410465067182

@geandily 9 ай бұрын

I hope to get an usuba some day but thinking about getting a nakiri instead first :) thanks for the video!

@KnifewearKnives 9 ай бұрын

I would definitely go nakiri first, it's a super versatile shape!

@albertdesalvo7273 5 ай бұрын

High knife skills and knowledge, though I wouldn't want my chef leaning over my food with hair so long.

@REMY.C. 7 ай бұрын

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?

@KnifewearKnives 7 ай бұрын

Hey, generally for katsuramuki you keep the un-bevelled side facing up. Hope that helps!

@REMY.C. 7 ай бұрын

@@KnifewearKnives oh ok! Thanks a lot for the answer.

@zimmmerit6308 10 ай бұрын

5:01 (*Some professionals can do it very fast* ) Actually bro is professional )))))

@anonplayer8529 Жыл бұрын

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.🙏

@KnifewearKnives Жыл бұрын

Practice, practice, practice!