How To Use Every Japanese Knife | Method Mastery | Epicurious

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

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

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.

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

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.

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

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.

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)

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

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

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

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

Getting strong warrior vibes from this Chef

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

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

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!

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

Frank is still melting his metal for his sword.

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

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