The kiritsuke is a super handy multipurpose Japanese knife to have in your kitchen. It's got enough rock to cut meat, but often has a flat back edge in order to easily mince your parsley and green onions. The kiritsuke is an ultra-versatile knife, but having some good knife skills really makes the difference! Former chef Mike is here to show you how to use a kiritsuke like a pro.
NOTE: Today we're talking about the version of the kiritsuke that's essentially a flatter-bellied gyuto, not it's single-beveled cousin. Let us know if you'd like to hear more about the single bevel kiritsuke!
Mike is using the Masashi Shiroshu Kiritsuke 210mm: [ Ссылка ]
For all of your knife, sharpening, and kitchen related needs, head to [ Ссылка ]
Find our shirts, hats, and other merch at [ Ссылка ]
Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.
Join our community:
▶ Instagram [ Ссылка ]
▶ Facebook: [ Ссылка ]
▶ Twitter: [ Ссылка ]
▶ Discord: [ Ссылка ]
Chapters:
0:00 Intro
1:05 Horizontal Cucumbers
2:26 The Mighty Onion
4:51 The Mighty (Spring) Onion
8:05 The Pepper Roll
12:20 Prepping Fennel
16:40 The Parsley Mince
18:54 Ring the Bell
Ещё видео!