How To Use Every Japanese Knife | Method Mastery | Epicurious

Grab your sharpening stone and come to attention because class is in session! Join Christine Lau, executive chef at Kimika in New York City, as she demonstrates how to expertly use every style of Japanese knife. Professional chefs around the world recognize the unique quality and utility of traditional Japanese kitchen knives and as Christine says – once you buy one, you immediately want another. Learn the basics of each style and begin researching your new obsession today.

Special Thanks to Chubo Knives for providing handcrafted knives and expertise.

00:00 Introduction
00:39 Knife Tools
01:55 Gyutou
03:02 Santoku
04:06 Kiritsuke
04:45 Bunka
06:04 Petty
07:09 Paring
08:08 Nakiri
09:17 Usuba
10:26 Deba
12:13 Yanagi
14:06 Kakimuki
15:24 Sujihiki
17:19 Honesuki
21:13 Hankotsu

Still haven’t subscribed to Epicurious on YouTube? ►►

Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

26 Replies to “How To Use Every Japanese Knife | Method Mastery | Epicurious”

  1. Please do not add any music to your videos, they are a huge irritant and very stressful on viewer. They hurt the ears, drown out voice, add another layer of noise that is completely unnecessary and detrimental to the quality of videos. It is amateurs that add music. Silence of natural sounds is Zen.

  2. Are you a robot or my cousin. Cause you have no communicative movement. You barely make any expressions

  3. All the flaws in this video:

    00:24 There are some styles lacking, and some wack styles.

    01:20 A 70/30 grind on a knife does not mean 70 and 30 degrees. also her sharpening tecnique is just awful. Also not all japanseese knives are non stainless. Most japaneese knives are stailess nowadays too.

    02:20 its called a heel, not a bolster.

    02:50 though a nitpick, thats not paperthin. Also she doesnt use pinchgrip most of the time.

    04:05 Thats a kitiruske yanagiba. Though a more teraditional shape, its not even close to whats called a kiritsuke nowadays, wich is a kitirtuke gyuto. This distincsion is very important as theyre two compleetly diffrent stykle of knife. The kiritsuke yanagiba is made for the4 same uses as a regular yanagiba, just with a k tip, but she uses it to sclice a tomato?? A kirituske gyuto is like a gyuto, but typically slightly longer, taller and with a ktip. the only similatities between theese two knives are the name, the krip and the fact that it cuts stuff. ( by the way, when you look up kiritsuke all you get is pretty much just kirituske gyuto. Also single-sided-belev knife? Also she said its multi purpouse, but its maionly for fish.

    08:17 The finish is by fas a staple of the nakiri. Hammerfinishes are on all kinds of knife shapes, and it has nothhing with the nakiri to do with. nakiris tent to be thin and light knives, so mentioning heft is just wrong, also nakiris are not vegetable cleavers. Thats the chunka bocho aka chineese cleaver.

    08:57 She isnt using the claw grip.

    09:20 though its a nitpick, singlebevel is the more correct way to say it

    12:10 yanagiba, not yanagi

    There are alot of things that i didnt mention, and alot of repetitive flaws, mostly tecinque and terminology.

    overall i feel like she is being taught this on the spot, ans that that the tv crew are constantly correcting her on things liek the pinch grip, yet they dont edit out all the mistakes.

    If i made any mistakes, please tell me. I will edit idm im wrong about something

  4. She has like 20 knives but can’t do sanmai oroshi (fillet a regular fish Japanese way), nor skin and slice salmon. Before investing so much money into Japanese knives one should hone their technique with like 3-4 knives maximum… otherwise it’s a waste. I assume she’s a hot section chef and for the most part hot section chefs should not teach about sushi knives

  5. Wow that was very informative. Just got my first Japanese Deba and Yanagi knives from Japan for sushi. Arriggato

  6. Guaranteed that isn't a chicken from the United States. That's a very well cared for, housed and fed chicken. Absolutely gorgeous

  7. Sorry, these are all not knives, but sharpened sheet metal strips. The handles of almost all Japanese and then copied in China knives
    are not ergonomic and rather unusable for European cuisine.
    A good forged knife can be recognized by the shape of the blade, somewhat thinner at the front and solid steel at the back, not sheet metal.

  8. Genuinely curious… why are these sharpened at different angles on each side…. 70 vs 30 degrees? shouldn't it be 20?
    Side bar arent only western knives sharpened to 20 degrees with Japanese typically between 15 and 18 degrees?

  9. I've been trying to learn about butchering for a writing project, and now I really want to see someone break down an entire pig with a single knife

  10. I've been in 11/2022 in Tokyo and bought two knives.
    I'll be in 11/2023 again in Tokyo and will buy to additional ones 🙂
    I love them!

  11. Hello teacher. Excuse me, I'm thinking about buying a set of knives, and I'm between: Henzen, Xinzuo or Turwho. Any of the 3 brands are from the same line, that of Damascus. Which of the 3 brands is better?

  12. Before watching this video – I just knew that I love Japanese knives.
    After watching this video – I know that Yanagiba is going to be my first Japanese knife.

  13. This woman sounds like he just watched a cooking anime and wants to show everyone. She also looks like shes being held at gunpoint to say these things.

Comments are closed.