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

@KnifewearKnives

Жыл бұрын

Omg 😂

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

Thank you very much for publishing such useful videos !

@KnifewearKnives

Жыл бұрын

Thank you!

Thank you. You competently explained several useful things quickly.

@KnifewearKnives

Жыл бұрын

Happy to help!

Thanks Naoto. Good stuff

@KnifewearKnives

Жыл бұрын

Thank you!

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!

great video

@KnifewearKnives

Жыл бұрын

Thanks Franco!

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!

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

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!

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?

@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.

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

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!

What knife is that on the bottom of the niferack in the top left

@KnifewearKnives

Жыл бұрын

That's this guy here knifewear.com/products/sakai-takayuki-homura-guren-yanagiba-300mm?variant=42762657530030

So you are saying japanese cucumbers are generally smaller?

@KnifewearKnives

Жыл бұрын

Yup!

@Jack-ny7kn

Жыл бұрын

I'm quite relieved I'm not the only one whose mind went there...