Japanese professional knife technique (hōchō sabaki — literally "knife handling") is codified through the culinary school system (Tsuji Culinary Institute, Hattori Nutrition College) with a precision that surpasses the French tradition in its specificity. The Japanese professional tradition distinguishes between the angles, pressures, and movements appropriate for each food type — fish, vegetables, and protein — with the understanding that incorrect knife angle destroys cell structure and compromises flavour.
The Japanese professional framework for knife technique — the three cutting motions (push cut, pull cut, and the rocking motion) and their appropriate applications.
JAPANESE PROFESSIONAL CULINARY TEXTS + CLASSICAL ARABIC CULINARY MANUSCRIPTS