36 replies to this topic

[Hiroyuki]

What is this one called?--

http://www.ehealthyrecipe.com/recipe-webapp/ecook/k0057.php

I learned to do it with one knife, first cutting the slot, then along the diagonal, rolling and again on the diagonal.

Kiri chigai

[David A. Goldfarb]

Kiri chigai

Thanks!

[Chris Amirault]

Renn mentioned Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki up topic. I was at Borders today and devoted half an hour to it. I think it's an excellent book, though I don't know enough about the techniques to know how complete it is and it suffers, of course, from being still photos instead of video. I'd be very interested to know what some more skilled folks think of the book.

[paulraphael]

Interesting article on Salon about Western chefs taking Japanese knife skills class.

[Twyst]

Bumping a really old thread, but has anything changed as to whats available to assist in learning basic knife techniques for J knives? After years of doing things the european way where the tip of the knife stays on teh board most of the time I dont really understand the differences between push cutting, a straight up and down "tap chop", etc and when each would be appropriate?


Im making the switch from my german blade to a masamoto ks and a konosuke HD next week (couldnt decide so bought both ><) and want to learn how to use them effectively now!

Edited by Twyst, 29 April 2012 - 06:37 PM.

[Dakki]

I don't think there's any quantitative difference in technique between a traditional chef's and a gyuto, just the qualitative difference you'll see from having a thinner blade and (potentially) a steeper, sharper edge. With the western-style j-knives you let the blade do the work and merely guide it with the lightest of touches, rather than muscling your way through things. Thanks to that I lost the "knife callus" on the base of my index finger years ago, so now I get zero respect from the "pros" - if I ever did.

Traditional j-knives are another matter entirely.

Edited by Dakki, 29 April 2012 - 09:12 PM.

[budrichard]

"Bumping a really old thread, but has anything changed as to whats available to assist in learning basic knife techniques for J knives?"

You might want to peruse a copy of 'Japanese Kitchen Knives' by Nozaki.
I purchased a copy and felt its the best out there as it has pictures along with descriptions.
Also, some very nice knives!-Dick

Edited by budrichard, 30 April 2012 - 02:08 PM.