How To Use Every Japanese Knife | Method Mastery | Epicurious

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  • Опубліковано 22 гру 2024

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  • @EricsonHerbas
    @EricsonHerbas 4 роки тому +1335

    I really like this instructor. She’s genuine and I can relate to her. Humble and not a “show off” of fast knife skills. Accuracy is important.

    • @seventeentv6450
      @seventeentv6450 4 роки тому +21

      Thanks .. youve enlighten me clearly of what matters most.

    • @thomassmith1932
      @thomassmith1932 4 роки тому +3

      @@Agent0range yes

    • @talia5046
      @talia5046 4 роки тому +4

      @@Agent0range pretty easy to tell

    • @Masterfighterx
      @Masterfighterx 4 роки тому +6

      @@talia5046 Only if you read the name at the beginning, otherwise a hard no.

    • @Fxstneem
      @Fxstneem 4 роки тому +28

      Now I feel bad I thought that was a man 😭😭😭😭

  • @kaylafrench8797
    @kaylafrench8797 4 роки тому +2965

    I would love to see her in more videos, she is a natural teacher.

  • @MrMickshan
    @MrMickshan 3 роки тому +713

    I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.

    • @kirawr8064
      @kirawr8064 2 роки тому +3

      You mean you love the editor?

    • @MrMickshan
      @MrMickshan 2 роки тому +8

      @@kirawr8064 If she didn't edit this herself, then I love them both. 😀

    • @kirawr8064
      @kirawr8064 2 роки тому +1

      @@MrMickshan 🤝

    • @jamesbarton3724
      @jamesbarton3724 2 роки тому +7

      That’s a girl!?

    • @Zireael83
      @Zireael83 2 роки тому +8

      @@jamesbarton3724 have you never seen a girl or what ^^

  • @JoisyGoyl
    @JoisyGoyl 4 роки тому +3476

    I like her! She doesn't showboat and takes her time to explain the different cuts she's making with precision rather than speed

    • @blondie4750
      @blondie4750 3 роки тому +90

      I know! She knew exactly what she was saying and explained exactly what she was doing, didn’t really go off course and explained everything so well!

    • @BanPan6710
      @BanPan6710 3 роки тому +46

      Yes she was very straightforward and patiently explained what she was doing

    • @violetanarchy3455
      @violetanarchy3455 3 роки тому +49

      That's a girl

    • @2Phast4Rocket
      @2Phast4Rocket 3 роки тому +5

      Yup she doesn't showboat by a bunch of amateur UA-cam cooks

    • @litrixnice7304
      @litrixnice7304 3 роки тому +79

      SHES A GIRL ?

  • @kliether33
    @kliether33 3 роки тому +2843

    As a surgeon, I am genuinely impressed by how she disassembled that chicken. It was like a vet school anatomy lesson. Well done!

    • @darthzayexeet3653
      @darthzayexeet3653 3 роки тому +81

      Me: gets 11th Grade Biology Class Viernam flashbacks

    • @TON-vz3pe
      @TON-vz3pe 3 роки тому +84

      This proves that your need to be a surgeon to debone a chicken.

    • @ashlylopez9441
      @ashlylopez9441 3 роки тому +14

      Thank u 4 ur service

    • @Yeetuz.Deletuz
      @Yeetuz.Deletuz 3 роки тому +20

      Ah yes
      You need to be a surgeon to debone a chicken
      Very smart thinking

    • @Yeetuz.Deletuz
      @Yeetuz.Deletuz 3 роки тому +3

      What kind of surgeon have this kind of brain

  • @Succui
    @Succui 3 роки тому +40

    You can really see how passionate Japan is about their knives. Gorgeous, efficient, sleek, sharp. Everything you want in a knife. It’s really an art.

    • @marine-001
      @marine-001 2 роки тому +6

      knife and sword making in Japan is a thousand year tradition. it's been part of their lives. when Japan entered the new era, many samurai swordsmithes turned to knife making. the expensive Japanese knives today are still made with the same bimetal Shingane Kawagane Kabuse technique and quenching Haki-ire method. very expensive but they practically stay sharp absolutely a long time.

  • @loismali3926
    @loismali3926 4 роки тому +112

    Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on UA-cam ever. Please keep making episodes! Like seriously, when I see one of these videos are uploaded I go Grab Some snacks and a drink to just sit down and Watch it

    • @tomduke558
      @tomduke558 3 роки тому +3

      and if you end up leveling up your kitchen skill, that's just icing on the cake

  • @TracyK6066
    @TracyK6066 4 роки тому +210

    That Nakiri knife is nice, the dimpled texture of the top that avoids sticking vegetables is a real game changer!

    • @tiacho2893
      @tiacho2893 4 роки тому +12

      Instead of the hammer marks (if hand done gets really expensive), look for a "Granton edge" where they grind shallow ovals into the knife. I see a lot of slicers with this grind and it does the same thing (reduce friction). My Japanese chisels have a similar grind on the flat for the same reason.

    • @staticvoidmain
      @staticvoidmain 4 роки тому +5

      You can have any knife with a dimpled texture. I have a Kiritsuke, a Santoku, and a Nakiri with dimpled sides. Nakiri is nice for chopping, which this video did not show. It is essentially a Japanese vegetable cleaver.

    • @silverkittyzen
      @silverkittyzen 4 роки тому

      The dimpled textured is created by beating the steel with a hammer. There's a similar 'nice-looking' knife that has a ripple design. I think that's created by using different metals and then hammering.

    • @williammills7778
      @williammills7778 4 роки тому

      @@staticvoidmain that's exactly what she said about the nakiri

    • @staticvoidmain
      @staticvoidmain 4 роки тому +4

      @@williammills7778 Not exactly. She did not use it for chopping. She only said - and used it - to "slice open" the vegetables. Burrfection has a video on how it is used for chopping (watch?v=9Wdto78bqa4). That was how my wife uses a Chinese vegetable cleaver (until she started using the nakiri instead, as it is much lighter - we're both Asians and cook Asian food). That is the reason it is flat in the first place: for a chopping motion, not so much slicing, or rocking
      .
      My nakiri is one of my favorite knives, and I felt like she did not do justice in demonstrating it.

  • @--Paws--
    @--Paws-- 2 роки тому +242

    She's a good host, I hope she does more of these demos.

  • @ordinaryfaces7397
    @ordinaryfaces7397 4 роки тому +196

    This is by far the longest video I've Sat thru smiling the whole time! Such a charismatic chef✨

    • @B_Bodziak
      @B_Bodziak 3 роки тому +8

      I really enjoyed watching her. I hope they use her in future cooking videos, esp those that have a lot of prep

  • @kiarowong6202
    @kiarowong6202 2 роки тому +68

    Christine, you’re so so very good.
    The 24 minutes is fully packed with useful information, no frills, no BS.
    I have quite a few Japanese knives and I use them very often. I have also watched many other videos to learn from different perspectives. But I come back to watch this one once in a while, and every time I learn something new, especially your hand skills.
    THANK YOU

  • @matwey967
    @matwey967 3 роки тому +47

    First knife is Takamura Migaki Gyuto R2 21cm, one of my favorites in my kitchen, price is compareble very cheap for the quality 150-200€, same quality knifes with same performance are usualy about 300-400€
    Petty and Nakiri are from Sakay Takayuki, very good knives as Takamura, here are both in VG10, other brands or Masters could not recognise from that video angle
    Info: not all Japanese stones need to be soaked, and NEVER let them stay in the water, they will crack, most known Waterstones are Naniwa, Shapton or KING like in this video, (Most KING are thursty and need a soak, they will bubble in the watter, after they stoped bubbling they are ready to use)

    • @PukaHeadMan
      @PukaHeadMan 19 днів тому

      I have that exact Takamura Migaki Gyuto. Very thin, hard, and extremely sharp. Perfect knife for smaller tighter jobs where a larger Gyuto is too cumbersome to maneuver.

  • @707SonomaComa
    @707SonomaComa 3 роки тому +440

    I Came here to make a decision on what knife to purchase. I really needed to make up my mind. I now see I need ALL OF THEM!!

    • @marcuslouievega4865
      @marcuslouievega4865 3 роки тому +16

      Same! Decided to get an 8 inch gyuto over kiritsuke

    • @Banana-td3dl
      @Banana-td3dl 3 роки тому +15

      I really recommend the Santoku for a beginner!

    • @ramonsrods
      @ramonsrods 3 роки тому +6

      @@marcuslouievega4865 I went with a 8" gyutoh too 👊

    • @caytonhopson3200
      @caytonhopson3200 3 роки тому +1

      😂

    • @rezwanarahman4978
      @rezwanarahman4978 3 роки тому +1

      ua-cam.com/video/tZ8o7LIwFIQ/v-deo.html

  • @artiecon97
    @artiecon97 4 роки тому +2248

    Do I plan on replacing my dull Walmart knife set anytime soon? No
    Did I just watch a 24 minute on amazing knifes I can’t afford? Yes

    • @SlavicCelery
      @SlavicCelery 4 роки тому +54

      There's tons of reasonable priced knives! Even buying a decent $30ish knife is better than anything in a knife set.

    • @SlavicCelery
      @SlavicCelery 4 роки тому +16

      Watch burrfection for some ideas!

    • @a0flj0
      @a0flj0 4 роки тому +32

      You could just sharpen your Walmart knife.
      Domestic use is a fraction of what a knife has to slice through in professional use, therefore a professional knife in a home kitchen, unless it's a specialty knife, like a thin and long blade for cutting fish slices, is useless overkill.
      On the other hand, most accidents are caused by dull knives - with dull knives, you have to use more force, and the higher the force the lower the control, which makes dull knives much more likely to go somewhere else than where you intended.

    • @brokenrecord3523
      @brokenrecord3523 4 роки тому +12

      Save up some money and buy a nice knife, a gyuto or santoku. You can get a great one for the price of a video game and it will be a joy to use for the rest of your life.

    • @a0flj0
      @a0flj0 4 роки тому +18

      @@brokenrecord3523 Any knife, unless maintained well, becomes dull. I wouldn't recommend any Japanese knife for inexperienced home users. Japanese knives are hardened to a higher hardness and have a thinner and more brittle blade than decent, not very expensive European style chef's knives. For someone insufficiently skilled with the knife, or just a tiny bit careless, this is likely to cause a lot of chipping the blade. They're also a lot more difficult to sharpen right. They're an excellent tool for professionals, but a non-professional would likely quickly turn a nice gyuto into a small dull saw, that rips instead of cutting.

  • @haleyha5930
    @haleyha5930 10 місяців тому +3

    I really appreciate how she explains how every knife works. Super details, perfect pace and demonstration. What a great video!

  • @seneca4ever
    @seneca4ever 4 роки тому +676

    Getting strong warrior vibes from this Chef

    • @FREESPIRITSSOARING
      @FREESPIRITSSOARING 4 роки тому +27

      im getting nonbianary fruitcake vibes

    • @NecroEdward1118
      @NecroEdward1118 4 роки тому +73

      @@FREESPIRITSSOARING you're just a bad person huh

    • @jeremyheadrick8817
      @jeremyheadrick8817 4 роки тому +2

      Same

    • @FREESPIRITSSOARING
      @FREESPIRITSSOARING 4 роки тому +9

      @@NecroEdward1118 no i'm just honest

    • @tiacho2893
      @tiacho2893 4 роки тому +6

      If you look up a whole tuna being broken down in Japan, yeah that "knife" looks very sword like. I saw it when I visited Tsukiji fish market and that is a deadly looking piece of cutlery.

  • @safirasnh
    @safirasnh 4 роки тому +544

    love that she's awkward at first but when she's in the zone....damn she really knows her craft!

  • @afgpielover
    @afgpielover 3 роки тому +17

    This is ASMR for Chefs in a way. Seeing all those knives being used and in the most perfect way.

  • @empressmarowynn
    @empressmarowynn 4 роки тому +29

    I think I fell in love when she cut off the fish's head and then said goodbye to it. Someone who can cook and has a sense of humor? Yes please.

  • @alecwinner
    @alecwinner 4 роки тому +128

    This was simultaneously incredibly relaxing and incredibly interesting to watch

    • @B_Bodziak
      @B_Bodziak 3 роки тому +4

      It's the chef! Her voice has a relaxing quality to it

    • @jondorsey2043
      @jondorsey2043 2 роки тому

      Exactly! I think the smooth jazzy background tunes contributed to that too!

  • @damaya80co
    @damaya80co Рік тому +3

    I’ve never been this much motivated to start educating my self around kitchen and cooking. Mesmerizing 🤩

  • @flodi1112
    @flodi1112 3 роки тому +189

    This is absolutely the best edited video I have seen in my life. It is perfectly balanced with information and humor. In addition: she explains is absolutely wonderful!

    • @Gurci28
      @Gurci28 2 роки тому

      04:45!

    • @risharddaniels1762
      @risharddaniels1762 2 роки тому

      idk if you watch bon appetit but i feel they toe the line between information and entertainment very well, particularly brad leone's "it's alive"

    • @CosmoKramer1
      @CosmoKramer1 Рік тому +1

      What do u mean? There is not much editing going on

  • @Chagsis
    @Chagsis 4 роки тому +617

    I'm freaking out over how perfect that salmon she was cutting looked.

    • @bingus160
      @bingus160 4 роки тому +13

      For real, that looked amazing

    • @highnoon9333
      @highnoon9333 4 роки тому +10

      The sweet potato had the most gorgeous color

    • @bazingamaster3770
      @bazingamaster3770 4 роки тому +4

      it was okay

    • @GR-cf4qh
      @GR-cf4qh 4 роки тому +6

      Actually it looked like farmed Atlantic salmon. Not a bad fish by any means, but its not on the same level as a wild caught king or sockeye.

    • @ariemaradona
      @ariemaradona 4 роки тому +6

      *he*

  • @Liannaelf
    @Liannaelf 2 роки тому +5

    Christine is a natural! Love that she’s so no-nonsense and passionate about what she does. It was an absolute joy to watch this video!

  • @konohan.5449
    @konohan.5449 4 роки тому +18

    この人知識もあるし技術もしっかりしてる
    すごいね
    The talker has good knowledge and is well skilled.

  • @yusukeshinyama7094
    @yusukeshinyama7094 4 роки тому +2056

    To those who're overwhelmed: most Japanese households only have one knife in kitchen: Santoku.

    • @sparkeyjones6261
      @sparkeyjones6261 4 роки тому +137

      Yeah, maybe households made up of singles or couples. Otherwise, most families have petty knives as well and probably a deba or two for cutting fish.

    • @atleti910
      @atleti910 4 роки тому +43

      If I want only a knife for all, for domestic use, would you choose a santoku over a 210mm gyuto?

    • @nickrowan
      @nickrowan 4 роки тому +10

      Isn't that the same as the Bunka?

    • @siqizhang
      @siqizhang 4 роки тому +48

      Exactly... The industry likes to make a big deal of the varieties just so they can sell more....

    • @fishymaniac104
      @fishymaniac104 4 роки тому +131

      For home usage, a general purpose knife, paring knife and kitchen scissors is probably all you are going to need.
      But in a professional kitchen. If you are cutting the same thing for hours on ends, day in and out. Then a knife designed for what you cut helps you enjoy your job that much more.

  • @juststevoo
    @juststevoo 2 роки тому +20

    One of my groomsmen bought me a kiritsuke and it’s life-changing coming from using Western-style knives my whole life. Seeing how she uses each of these knives effortlessly just shows how skillful she is, and I can’t wait to get more.

  • @jshinster1
    @jshinster1 4 роки тому +25

    I love watching a chef with superb knife skills. She did such a great job demonstrating each knife's purpose.

  • @zalibecquerel3463
    @zalibecquerel3463 4 роки тому +631

    "I'd like to buy a Honesuki please"
    - "What will you be using it for?"
    "Tendies"

    • @yellowusbrickus4821
      @yellowusbrickus4821 4 роки тому +5

      If you wanna cut tendies you need a yanagiba or it won't work

    • @randomdude5868
      @randomdude5868 4 роки тому +9

      @Coolie Girlthats a ton of hearts ya got there you aint no simp right?

    • @ModernBladesmith
      @ModernBladesmith 4 роки тому +2

      @@yellowusbrickus4821 i would never use my yanagiba for tenders. i'd be scared of damaging it.

    • @yellowusbrickus4821
      @yellowusbrickus4821 4 роки тому

      @@ModernBladesmith Just get a more expensive yanagiba that makes your current one look like a beater then use it

    • @ModernBladesmith
      @ModernBladesmith 4 роки тому +1

      @@yellowusbrickus4821 or don't use a delicate knife for butchering. did you notice she removed the tenderloin without using a yanagiba?

  • @AerozoIa
    @AerozoIa 3 роки тому +15

    The santoku is my favorite knife I always told my co workers it was my “universal knife” and I love how much you explained it here

  • @edwardquin4464
    @edwardquin4464 3 роки тому +64

    Wonderful, enthusiastic, confident and in love with her art - just a joy to watch!

    • @Gurci28
      @Gurci28 2 роки тому

      Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer.
      Source: Chefs Armoury
      12:13

  • @bojangbugami8650
    @bojangbugami8650 4 роки тому +2544

    I feel dumb for not knowing that chicken tender is a specific muscle and not just a breast cut.

    • @bradsimpson8724
      @bradsimpson8724 4 роки тому +93

      I'm right there with ya, Bojang.

    • @cristianofelicio1141
      @cristianofelicio1141 4 роки тому +116

      Most restaurants use the breast because they are cheap so I don’t blame you

    • @jacobjenkins7362
      @jacobjenkins7362 4 роки тому +3

      same

    • @Vogel451
      @Vogel451 4 роки тому +4

      I was just thinking the same thing

    • @jessethomas5473
      @jessethomas5473 4 роки тому +40

      Buy/raise a whole animal and familiarize yourself with the many parts. The experience/knowledge is invaluable, at least in my life. Funny thing...tenders, along with wings were once dirt cheap.

  • @mfreeman313
    @mfreeman313 2 роки тому +19

    I love the whole thing and especially the breaking down the chicken, because you see how to get an airline breast and have the tender left over so you can do other things with it. In most videos they just slice down along the breastbone to free the breast, which isn't wrong or bad but this does give you another option if you'd prefer. Also the structure, moving from generalist to specialist knives, was very thoughtful. One thing I can't stress too much: If you're new to Japanese knives and you're an avid home cook who preps vegetables a lot, for goodness' sake pick up an inexpensive nakiri. You don't need the dimples. You'll fly through prep work that used to be tedious with one-motion push cuts. Super, super efficient.

  • @murderduck2246
    @murderduck2246 3 роки тому +120

    Omg she's just so excited about the knives, the smile just gets to me and I have to smile too! :) I want the entire set now lol

  • @Passionforfoodrecipes
    @Passionforfoodrecipes 4 роки тому +225

    Now those are really some *sharp tips!*

  • @madamemaai5387
    @madamemaai5387 2 роки тому +14

    She is a very good presenter, would definitely watch more or her videos. Intelligent, coherent, obviously skilled. A+

  • @silentnode946
    @silentnode946 4 роки тому +21

    This was excellent. That "chicken disassembly" was instructive, and kind of sold me on that style boning knife.

  • @dvldog_
    @dvldog_ 3 роки тому +7

    I love watching people who are knowledgeable and passionate about their "jobs"... Her enthusiasm, knowledge and ability to share that knowledge are incredible!

  • @fardan2233
    @fardan2233 3 роки тому +744

    “How to use every Japanese knife ever”
    My wallet: gets cut

    • @kbridgeclub
      @kbridgeclub 3 роки тому +11

      fr tho japanese knives are expensive dude

    • @jessicalanctot1394
      @jessicalanctot1394 3 роки тому

      YUP

    • @marialindell9874
      @marialindell9874 3 роки тому +1

      @@cdream4444 Who TF even said that you'd need _all_ of these. Maybe learn how to listen to the video for once.

    • @jacquylenoir9097
      @jacquylenoir9097 2 роки тому

      @@kbridgeclub Oui, c'est cher, mais pas besoin d'en acheter des dizaines, un ou deux suffisent et c'est pour la vie , Ferrari ou pigot, il faut faire un choix

    • @britaddict
      @britaddict 2 роки тому +1

      Don't be afraid to cut God if you want the best value ;)

  • @Barry_TopG
    @Barry_TopG 4 роки тому +971

    Frank is still melting his metal for his sword.

    • @Valanway
      @Valanway 4 роки тому +82

      Frank wouldn't do that, because he knows cast metal isn't good for blades. He's a hammer and anvil kind of guy

    • @Barry_TopG
      @Barry_TopG 4 роки тому +4

      @@Valanway lol

    • @ivybindig4960
      @ivybindig4960 4 роки тому +39

      He might still be mining it lol

    • @seahippies
      @seahippies 4 роки тому

      that would be SWORD...

    • @Barry_TopG
      @Barry_TopG 4 роки тому +1

      @@seahippies oh sorry didn't noticed.

  • @amitaikatz5929
    @amitaikatz5929 4 роки тому +110

    When people talk about The Nakiri, all I could think about is Erina!

    • @Prince19912
      @Prince19912 4 роки тому +4

      Same, Erina and Alice

    • @tehkuwen5222
      @tehkuwen5222 4 роки тому +7

      It was cool knowing the origin of that knife’s name before I even watched Food Wars

    • @bradyblackburn8357
      @bradyblackburn8357 4 роки тому +2

      Wait.... does if I go and rewatch food wars and Erina isn’t using a nakiri knife imma be upset

    • @PatricksJuicyFlapJacks
      @PatricksJuicyFlapJacks 4 роки тому +2

      I miss foodwars 😭

    • @vin6665
      @vin6665 4 роки тому

      LMFAO TRUE

  • @taylorhermansen8235
    @taylorhermansen8235 3 роки тому +206

    I watch these epicurious “how to” videos every time I get drunk and they’re always incredibly entertaining

    • @florcitabs
      @florcitabs 3 роки тому +14

      I cheer to your comment with a glass of wine to my right

    • @damaya80co
      @damaya80co Рік тому

      I can definitely relate to this 🤣🤣

  • @Fanyiga
    @Fanyiga 4 роки тому +38

    The video was sadly too short, Christine is wonderful I really enjoy all the tips she gave me, please be back soon

  • @gechuzhao2178
    @gechuzhao2178 4 роки тому +5040

    Next one, how to use a single chinese cleaver to cut everything.

    • @manitoublack
      @manitoublack 4 роки тому +180

      A true favourite of a blind Chinese Chef.

    • @HippoBoiO
      @HippoBoiO 4 роки тому +103

      @Coolie Girl Did you add enough hearts there?

    • @yusenye3075
      @yusenye3075 4 роки тому +25

      Basically me in the kitchen,

    • @kalifern
      @kalifern 4 роки тому +18

      @@HippoBoiO nah i think it needs more

    • @dwaynebaniqued2562
      @dwaynebaniqued2562 4 роки тому +11

      @@kalifern least he did some effort it has a pattern

  • @ItsMrstoyouboo
    @ItsMrstoyouboo 8 місяців тому +1

    I just bought my husband a hankotsu and gave it to him as an early christmas gift i was so excited! He cried. I remember watching this with him and his face lit up when she pulled knife out. Its worth every penny for his reaction!

  • @The__GOAT.
    @The__GOAT. 4 роки тому +4843

    I miss the handsome fish guy who taught us how to assassinate a lobster.

  • @wolfingitdown2047
    @wolfingitdown2047 4 роки тому +51

    A lot of useful information here, but the reality of a 70/30 bevel as mentioned at 1:22 is not that it was sharpened at 70 and 30 degrees but at likely 12-15 degrees with 70% of the grinding taking place on the dominant side of the blade and 30% of the grind on the opposite side. Thank you for the technique knowledge!

    • @HandsomeFerret
      @HandsomeFerret 4 роки тому +8

      And most knives are 50/50 so don’t just start sharping all your knives to 70/30.

    • @kuroinokitsune
      @kuroinokitsune 4 роки тому +2

      yep yep, it will not work if you just decide to change blade shape with grinder stone - you just ruin the knife. You need to match original edge parameters or it will not be as sharp as it can be. Not like it is not possible at all, but it will take a lot, lot, lot time and you will probably f*** it up. And by "you" I mean reader, not topic starter

    • @konami1979
      @konami1979 4 роки тому +3

      I was surprised that Lau made that mistake, considering her seasoned knife skills.

    • @niallmartin4098
      @niallmartin4098 4 роки тому +1

      I was going to say exactly the same thing, but I thought someone else must have spotted this before me. Like you say, 70/30 is nothing to do with angle, it percentage of grind.
      I'm surprised she made a mistake like this. She must have just mis-spoke

    • @wolfingitdown2047
      @wolfingitdown2047 4 роки тому

      Niall Martin exactly. Probably just misspoken. She’s clearly very knowledgeable

  • @lsamoa
    @lsamoa 9 місяців тому +2

    Epicurious, you should let people bookmark these videoes, they're great.

  • @fishingnorthflorida5549
    @fishingnorthflorida5549 4 роки тому +63

    “Precise nice red onion dice” was a beautiful phrase

  • @GirlZombieHound
    @GirlZombieHound 3 роки тому +138

    I want a video for her sharpening every knife and with it’s different angles as well.

    • @einundsiebenziger5488
      @einundsiebenziger5488 3 роки тому +2

      ... with its* different angles (it's = it is)

    • @AlexanderMason1
      @AlexanderMason1 3 роки тому +1

      @@einundsiebenziger5488 Don’t you know? It is considered “cool” and popular nowadays to be an illiterate dummy who can’t spell, write, type or read properly. Especially on the internet.

    • @arronalt
      @arronalt 3 роки тому +4

      @@AlexanderMason1 bruh who hurt u, not everyone is natively English or has had the education for it, imo the comment correcting their mistake is totally okay, they're trying to be helpful, but you're just spiteful and angry

    • @b-radg916
      @b-radg916 2 роки тому +2

      @@arronalt: That may be true, but sadly, there are COUNTLESS native English speakers online who apparently find 3rd grade English skills beyond them.

    • @myacole1272
      @myacole1272 2 роки тому +3

      @@b-radg916 or people don’t care because it’s a comment section and not an English class

  • @DennyMK007
    @DennyMK007 2 роки тому

    The best video I’ve found about Japanese knives for someone who doesn’t know anything about them. Thanks!

  • @williammills7778
    @williammills7778 4 роки тому +10

    Outstanding job, she's a natural with a great dry sense of humor. 😁👍

  • @contyol
    @contyol 4 роки тому +5

    She definitely loves her works.
    Everything in the kitchen is beautiful for her.

  • @astrofistus9516
    @astrofistus9516 Рік тому +1

    The only tutorial I could watch and ended up loving. Thank you for educating us with your knife knowledge.

  • @roxier6890
    @roxier6890 4 роки тому +7

    9:45 , feeling of calmness, meditation, relaxation , the music and the peeling refreshed my mind

  • @stepawayful
    @stepawayful 4 роки тому +19

    She's great! And her knife skills are crazy! 😲

    • @chicoktc
      @chicoktc 4 роки тому

      I want more videos with her. She was fun, incredibly skilled and very easy to listen to. More Christine Lau please

  • @kctrent7626
    @kctrent7626 3 роки тому +5

    I've watched this video 3 whole times. I am in love with everything about this woman and all I know is she knows how to work knives💀 Simp

  • @maemaetsang5242
    @maemaetsang5242 4 роки тому +420

    6:43 “let’s say we’re making some linguine clams at home”
    Me currently living off uncle bens rice: yes let’s say🤔

    • @DibIrken
      @DibIrken 3 роки тому +9

      **laughing in instant ramen**

    • @darthzayexeet3653
      @darthzayexeet3653 3 роки тому +2

      @@DibIrken Instant Ramen, the best fast food
      Change my mind

    • @A-Wa
      @A-Wa 3 роки тому

      @@darthzayexeet3653 then you have never tried döner :D

  • @Lymriith
    @Lymriith 4 роки тому +33

    I feel like a small child and she's my mom/sister teaching me how to use knives because i'm a big girl/boy now, It's so wholesome

  • @Kekkeri59
    @Kekkeri59 6 місяців тому

    It's a pleasure to watch knifehandling so smoothly and professionally. Well done !

  • @bmarm3942
    @bmarm3942 4 роки тому +134

    I like her , she s really chill

    • @alex-px1uz
      @alex-px1uz 4 роки тому +5

      whoa youre right, it is a girl

    • @-perge
      @-perge 4 роки тому +5

      @@alex-px1uz Yeah hahaha, she's impressively androgynous. I honestly couldn't tell for a while. Not that it really matters, just kinda funny.

    • @sticlavoda5632
      @sticlavoda5632 4 роки тому

      @@-perge i mean i can see it i just don't hear it . The voice is extremelly feminine

    • @apostolosfilippos
      @apostolosfilippos 4 роки тому

      @@sticlavoda5632 voice is deep. Maybe good for singing.

    • @sticlavoda5632
      @sticlavoda5632 4 роки тому

      @@apostolosfilippos yeah

  • @patrikalexkiss4833
    @patrikalexkiss4833 4 роки тому +1628

    Fun fact: kakimuki in Hungarian would literally mean "poop dude" have a nice day.

    • @alistairt7544
      @alistairt7544 4 роки тому +8

      🤣🤣

    • @carmina7739
      @carmina7739 4 роки тому +8

      thank you

    • @is200tt
      @is200tt 4 роки тому +95

      In Finnish ”Kakimuki” is one letter away from meaning ”poop mug” (kakkimuki). So, now you know.

    • @--.xxdat_boixx.--9828
      @--.xxdat_boixx.--9828 4 роки тому +39

      Thank you very much. You have changed my aspect of my life. A new meaning has been found. Thank you.

    • @-leemonade2121
      @-leemonade2121 4 роки тому +22

      It's a Hungarian fella I can confirm. our language is genuinely wonderful.

  • @grvmohan1
    @grvmohan1 3 місяці тому

    She is just awesome - not the knife but the knife driver! Genuinely nice video because the person presenting is so great..... I was looking for a video to understand Japanese knives and you have it all Christine. Kudos to you !

  • @AsanGamess
    @AsanGamess 4 роки тому +1958

    Me: Uses a butter knife to cut everything

  • @chloe8293
    @chloe8293 4 роки тому +363

    “Treat them like they’re your bestfriends” hope they don’t stab you in the back 😂 bahaha

  • @ShamimAhmedLaskar-j1f
    @ShamimAhmedLaskar-j1f Рік тому +2

    I just love Chef Christine Lau ❤❤❤ She is a master at her craft!

    • @TDN78899
      @TDN78899 Місяць тому

      What, craft, is that?

  • @galloviking4766
    @galloviking4766 3 роки тому +8

    Her skill at using all these knives is unreal! I've never seen a salmon being skinned so cleanly.

  • @brendanbush2174
    @brendanbush2174 4 роки тому +128

    That oyster knife scares me. It would be going straight through my hand instead of just a light little jab.

    • @brendanbush2174
      @brendanbush2174 4 роки тому

      @Leopold I dont know man, the kakimuki they show in the video at 14:25 has a blade and a point, and they even call it a sharp piece of metal. It doesnt take much force to go through muscle, especially with how narrow the point is

    • @brendanbush2174
      @brendanbush2174 4 роки тому +1

      @Leopold I don't know where you get this information. The origin of a blade has nothing to do with its sharpness. Any knife can be sharp. Some are easier to sharpen but lose their edge, others are harder to sharpen but hold the edge longer. Are korean knives better than japanese? certainly not. Korean knives are suited for korean techniques, japanese knives are suited for japanese techniques.
      Also, we aren't talking about blades anyways, we are talking about a pointy shiv with an edge. It doesn't matter where its from, your flesh doesnt care if its korean or japanese when its being pierced.
      Korean knives are cool, but I wouldn't go around saying they are better than german or japanese knives, cause again, its steel and you can get any of them sharp. Also, I know plenty of real chefs who haven't even used a single korean knife in their career

    • @lovegameintuition0
      @lovegameintuition0 4 роки тому +1

      the handle really threw me off

    • @ursus9104
      @ursus9104 3 роки тому

      Amateurs better put on a Kevlar security glove to prevent accidents

  • @hannesfu271
    @hannesfu271 Рік тому +1

    24 min packed with information. Great!

  • @yuordreams
    @yuordreams 4 роки тому +7

    Love this series for Japanese knives, and I love this teacher. Very straight forward.

  • @sebytro
    @sebytro 3 роки тому +5

    Awesome video! Christine really knows her knives and the way she describes the traits of each of them really shows her passion and knowledge. Cheers!

  • @MandyMalagon
    @MandyMalagon Рік тому +3

    Wow, one of the best educational vid's I've ever seen. I've been looking for a good Japanese knife for a long time and this really explains things!!

  • @0shinigami321
    @0shinigami321 4 роки тому +21

    You are amazing and wonderful, thank you for sharing this with us

  • @darktrees7565
    @darktrees7565 4 роки тому +7

    i love this woman's smile when she talks about knives. when i saw her at first the only thing i wanted to do was draw her like i wish she was my grandma or aunt or something.

  • @michaelladd7123
    @michaelladd7123 2 роки тому +1

    I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.
    269

  • @richardsteinbergmakingknives
    @richardsteinbergmakingknives 3 роки тому +4

    Great video Chef!!! I'm using this as a training video for my staff. So much of what I see online regarding knives is so wrong. It is good to see someone who knows what they are talking about. Well Done!

  • @samsonli9490
    @samsonli9490 4 роки тому +57

    The bolster is where the blade connects to the handle. What she is referring to when she says bolster is the heel of the knife.

    • @leonardorechsteiner5429
      @leonardorechsteiner5429 4 роки тому +15

      There's a considerable amount of misinformation in the video, but at least she didn't say gyoto or santuko

    • @joseemilianoriosfernandez1504
      @joseemilianoriosfernandez1504 4 роки тому

      I don’t think so man. I think you just didn’t put attention.

    • @samsonli9490
      @samsonli9490 4 роки тому +2

      @@joseemilianoriosfernandez1504 She refers to the bolster when cutting an onion. Clearly she is talking about heel since that is what she is using. 2:20 if you are curious.
      And again at 3:25 about carrots. Idk do you care about how tall a bolster is when cutting carrots? I know I don't. I care about the heel.
      I don't think so man. I think it's you who didn't pay attention.

    • @TheCrathes
      @TheCrathes 4 роки тому

      Yeah, was looking to see if anyone had mentioned this. I'm happy to see several people did.

    • @einundsiebenziger5488
      @einundsiebenziger5488 3 роки тому

      @@joseemilianoriosfernandez1504 ... didn't pay* attention.

  • @obirato
    @obirato 19 днів тому

    this is very high quality content, that you don't get to see that often. a lot of knowledge carefully displayed

  • @davewestbrook2002
    @davewestbrook2002 3 роки тому +5

    She is amazing, explains so naturally and fun..brilliant explanations..well done!

  • @BlackDynamite901
    @BlackDynamite901 4 роки тому +80

    Was the chicken yellow because of fat?
    I'm seriously watching a half hour video on knives
    *Cries in chicago cutlery*

    • @ofirstroh
      @ofirstroh 4 роки тому +15

      It was probably a heritage chicken (ie. relatively expensive breed)

    • @eboneelexi9568
      @eboneelexi9568 4 роки тому +15

      Corn fed Chicken

    • @Thalanna
      @Thalanna 4 роки тому +12

      @@ofirstroh Yep, definitely a specific breed. Yellow-ish chicken around here are the Poulets de Bresse, aka chicken that costs 25 to 30 euros a kilogram (~14-15 USD a pound).

    • @lyravain6304
      @lyravain6304 4 роки тому +6

      The chicken's flesh can have a different color based on how it was raised (free range tends to be darker and firmer), what it ate (corn tends to color it yellow) as well as breed and age (older chickens, which you won't find on most US conventional shops tend to have a darker flesh). But yes, fat can be a factor, though it is rare since for chickens, most fat is gathered directly under the skin, rather than in the flesh.

    • @Bobble86
      @Bobble86 4 роки тому +3

      Corn fed

  • @joeyho5134
    @joeyho5134 2 роки тому

    Christine Lau , thank you for the way you explained the subject. It was definitely more than excellent.

  • @fasitaburkina2168
    @fasitaburkina2168 3 роки тому +12

    This is so informative, I am filled with confidence. Thank you, Chef Lau!

  • @2AKNOT
    @2AKNOT 4 роки тому +11

    What a great amount of useful information in one video. Christine presented the content in a clear, easy to understand manner. Thank you Epicurious for another great video.

  • @finbarshields
    @finbarshields 3 роки тому +1

    We love you Christine!

  • @whatinthrworld23459
    @whatinthrworld23459 4 роки тому +6

    Top notch guide with that honesuki. Well learned from the yakitori master for sure.

  • @j.s.3414
    @j.s.3414 4 роки тому +4

    I've been wanting to replace my box set knives with select japanese knives...this explained exactly which knives I need! And even better is that these knives need love and attention, as well as beg to be put on display!

  • @Faded_Psyco420
    @Faded_Psyco420 2 роки тому +2

    I use a honesuki as a mitli purpose knife, mainly a petty/paring knife, I love the way they feel and handle, it's easy to do super delicate work with the one I have, even my super thin scallions and dicing shallots and stuff, they are amazing just for small work

  • @nyak63RUS
    @nyak63RUS 4 роки тому +67

    I come down here looking for a "just the tip" joke, only to realize I've been spending too much time around teenagers. Ya'll are gold ❤️

    • @David-xj8pi
      @David-xj8pi 3 роки тому

      Finally found the comment 😂

    • @nyak63RUS
      @nyak63RUS 3 роки тому

      @Dyanosis Sorry to offend. Have a great day!

  • @jakesteell5320
    @jakesteell5320 4 роки тому +138

    "and that's how you use every style of Japanese knife"
    Wow, thats a lot of cool knivee
    "we may not have used every style of knife."
    You lied to me

  • @tomgalido
    @tomgalido 9 місяців тому

    Dude this is such a great video. Thank you this is so educational. I went with a gyuto, Santoku, paring and honesuki. I also picked up a Japanese western style boning knife. When I upgraded to Japanese knives this video was the most instructive on shapes and techniques.

  • @cairnsy3613
    @cairnsy3613 4 роки тому +5

    That was fantastic! I loved the in depth descriptions of the knives reinforced with tutorials of how to use them!

  • @HelgaCavoli
    @HelgaCavoli 4 роки тому +39

    Super adorable lady. She made me wonder if there's a channel with only vegetable cutting? ASMR elements there.

    • @smievil
      @smievil 4 роки тому +1

      vegetable chopping/cutting clips seems pretty rare

  • @jeromecalderone4526
    @jeromecalderone4526 9 місяців тому

    I just love this video I must have watched it 5-6 times every time its in my algorithm I have to watch it.

  • @doesnotmatter4823
    @doesnotmatter4823 4 роки тому +87

    Me who can‘t order a big mac:
    *watches a video of expensive knives that i could never afford*

    • @ambotngababoy
      @ambotngababoy 4 роки тому +4

      Someday, you will be able to at least have one Japanese knife

    • @bobgob9308
      @bobgob9308 4 роки тому

      you can get a good gyutou for 45 bucks

    • @Lawman212
      @Lawman212 4 роки тому +2

      Watch ebay closely. Last year I picked up some shorter knives from Japan for about $20 each plus postage. They weren't perfect by any means. But they'll put you in that world. Longer knives are more expensive and harder to find. But the santoku's and pettys can be found in that range. You'll need water stones for sharpening. King Stones are cheap and perfectly fine.

    • @Twak08
      @Twak08 4 роки тому

      *Cries in minor*

    • @angelTechnician64
      @angelTechnician64 4 роки тому

      Do what I'm doing, teach yourself blacksmithing so you can make your own kitchen knives

  • @Riky-jh2uj
    @Riky-jh2uj 3 роки тому +21

    Its 4 am here. I'm watching a video tutorial of how to use every Japanese knife.
    I don't even have a Japanese knife

  • @mythicalthings1796
    @mythicalthings1796 3 роки тому

    It feels like throughout the video she just gets more excited about all these knives and their uses, it's honestly refreshing to see someone who just gets to the point too and doesn't crack quips a lot.

  • @ushio4210
    @ushio4210 4 роки тому +4

    I would recommend one thing for slicing sashimi. At the end of each slice, just before fully cutting through, turn the blade and cut at a 90 degree angle. This way the sashimi would look better when plated.

  • @kathleenkulman7841
    @kathleenkulman7841 3 роки тому +5

    Christine you’re killing it. Thanks for educating us & showing us how it’s done ✅

  • @jackkeychain
    @jackkeychain Рік тому

    Chef Christine Lau is a beast, thanks for the jampacked education in such a short video :) I see you with your kitchen hands too

  • @marblight2068
    @marblight2068 3 роки тому +286

    I’m just laughing at “Gizzard”