... is there an online tutorial on the Japanese knife techniques you mentioned? Maybe I'm not getting the most out of my Japanese-style knives because I just don't know how to use them right.
There's a void of information on Japanese cutting techniques online, with the exception of instructional fish butchering videos (Japanese fish butchery is a high craft, and there as many variations on the techniques as there are fish). There's a guy named Itasan who has a lot of content on youtube. He's a real master:
I can point to a handful of informal videos on vegetable technique, but unfortunately not much instruction. i've had to seek out chefs with Japanese training and bug them for pointers.
Here are a bunch of homemade videos by my friend KC ... he's got serious skills.
Here's his chicken fabrication video (using a deba).
Edited by heidih, 21 January 2010 - 01:07 PM.
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