KNI.01.0001
CHINESE KNIFE SKILLS: CUTTING FOR FLAVOUR
Chinese knife technique is as philosophically distinct from French cutting as the cuisines it serves…
The Chinese cleaver (chòu
KNI.01.0002
Classical knife cuts
Standardised knife cuts exist because cooking is a heat transfer problem. Food cut to the same size …
KNI.01.0003
Classical Knife Cuts (Brunoise, Julienne, Chiffonade)
Classical knife cuts are not an aesthetic system. They are a heat management system. A brunoise of 3…
The vocabulary of classic
KNI.01.0004
Filleting Fish — One Cut, No Waste
Filleting fish is a sharp, flexible blade running along the spine in one continuous stroke, separati…
KNI.01.0005
包丁さばき (Hōchō Sabaki): Japanese Knife Mastery
The Japanese professional framework for knife technique — the three cutting motions (push cut, pull …
Japanese professional kni
KNI.01.0006
Japanese knife technique
Fundamentally different from Western knife work. Single-bevel blades use a pulling motion that draws…
KNI.01.0007
Japanese Knife Technique and Care
Japanese knives are single-bevel tools of a fundamentally different design than Western double-bevel…
Japanese knife-making dev
KNI.01.0008
Katsuramuki (Rotary Vegetable Peeling)
The most demanding knife technique in Japanese cooking: rotating a cylindrical vegetable (daikon, ca…
Katsuramuki is the benchm
KNI.01.0009
Katsuramuki Rotating Thin Sheet Vegetable Peeling
Katsuramuki (桂剥き, katsura-peeling) is Japan's most demanding basic knife technique — continuously ro…
Japan — katsuramuki techn
KNI.01.0010
La Brunoise et la Julienne: Précision du Couteau
The classical French vegetable cut hierarchy — each cut defined by precise dimensions that determine…
Larousse Gastronomique's
KNI.01.0011
日本料理の切り方 (Nihon Ryōri no Kirikata): Japanese Cutting Vocabulary
The essential Japanese knife cut vocabulary — the cuts that appear most frequently in professional a…
Japanese professional coo