Tsukiji Masamoto Usuba: Katsuramuki & Sogikiri with Chef Yamada of Brushstroke скачать в хорошем качестве

Tsukiji Masamoto Usuba: Katsuramuki & Sogikiri with Chef Yamada of Brushstroke

http://www.mtckitchen.com/p-21-tsukij...   / mtckitchen   Executive Chef Yamada demonstrates his excellent knife skills at Brushstroke with his Tsukiji Masamoto Usuba (kamagata). Katsuramuki is a basic knife technique for Japanese chefs that involves peeling a paper thin sheet of daikon. If the knife is not thin or sharp enough, the daikon will crack and you can't obtain a continuous sheet of daikon. Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. Its sharp and exceptionally thin edge lets cooks slice through hard vegetables such as carrots. The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japan's Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs' technique to cut paper thin sheets of vegetables (like daikon).