How to Use Every Japanese Knife - Method Mastery - Epicurious

Explore the world of Japanese knives in this comprehensive 24-minute video featuring Christine Lau, executive chef at Kimika in New York City. Learn about essential knife tools and master the use of various Japanese knife styles, including the versatile Gyutou, all-purpose Santoku, specialized Kiritsuke, and multi-functional Bunka. Discover the applications of smaller blades like the Petty and Paring knives, as well as vegetable-specific knives such as the Nakiri and Usuba. Gain insights into fish preparation with the Deba, Yanagi, and Kakimuki, and understand the uses of the Sujihiki for slicing. Delve into poultry and meat preparation techniques with the Honesuki and Hankotsu. Enhance your culinary skills and appreciate the craftsmanship behind these traditional Japanese kitchen tools.

Introduction

Knife Tools

Gyutou

Santoku

Kiritsuke

Bunka

Petty

Paring

Nakiri

Usuba

Deba

Yanagi

Kakimuki

Sujihiki

Honesuki

Hankotsu