Honekiri: The Knife Technique That Makes Hamo a Premium Fish скачать в хорошем качестве

Honekiri: The Knife Technique That Makes Hamo a Premium Fish

Hamo (pike conger) is one of the most difficult fish in Japanese cuisine. Its flesh is filled with countless fine bones, making it impossible to enjoy without a specialized knife technique. That technique is called “Honekiri.” Honekiri is not about speed or force. It requires hundreds of precise, evenly spaced cuts, made with consistent depth and full control of the knife. Through this process, the bones are cut cleanly, the texture changes, and the fish becomes smooth and enjoyable to eat. This is why Hamo has long been considered a premium ingredient, especially in Kyoto’s culinary tradition. This video focuses on the technique itself. How careful knife work transforms a difficult fish into a refined dish. #JapaneseKnifeSkills #Honekiri #JapaneseCuisine