Knife Technique

Katsuramuki — Rotary Peeling of Vegetables

Katsuramuki is the master vegetable peeling technique of Japanese cuisine: the knife held stationary…

Sashimi Cutting Styles — Professional Knife Techniques

Professional sashimi preparation requires mastery of several distinct cutting techniques, each suite…

Usuba-bōchō — The Vegetable Knife Mastery (薄刃包丁)

The usuba-bōchō (薄刃包丁, thin-blade knife) is the single-bevel, thin-spined Japanese knife designed ex…