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How To Use Every Japanese Knife | Method Mastery | Epicurious

Epicurious
2024 ж. 2 Мам.
5 372 981 Рет қаралды
Жүктеу

Grab your sharpening stone and come to attention because class is in session! Join Christine Lau, executive chef at Kimika in New York City, as she demonstrates how to expertly use every style of Japanese knife. Professional chefs around the world recognize the unique quality and utility of traditional Japanese kitchen knives and as Christine says - once you buy one, you immediately want another. Learn the basics of each style and begin researching your new obsession today.
Special Thanks to Chubo Knives for providing handcrafted knives and expertise. www.chuboknives.com
00:00 Introduction
00:39 Knife Tools
01:55 Gyutou
03:02 Santoku
04:06 Kiritsuke
04:45 Bunka
06:04 Petty
07:09 Paring
08:08 Nakiri
09:17 Usuba
10:26 Deba
12:13 Yanagi
14:06 Kakimuki
15:24 Sujihiki
17:19 Honesuki
21:13 Hankotsu
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ABOUT EPICURIOUS
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Пікірлер

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

    @JoisyGoyl@JoisyGoyl3 жыл бұрын

    • 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!

      @blondie4750@blondie47503 жыл бұрын

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

      @BetaDecay6710@BetaDecay67103 жыл бұрын

    • That's a girl

      @violetanarchy3455@violetanarchy34553 жыл бұрын

    • Yup she doesn't showboat by a bunch of amateur KZhead cooks

      @2Phast4Rocket@2Phast4Rocket3 жыл бұрын

    • SHES A GIRL ?

      @litrixnice7304@litrixnice73043 жыл бұрын

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

    @kaylafrench8797@kaylafrench87973 жыл бұрын

    • Her? I thought it was a guy the whole time...

      @dextm8783@dextm87833 жыл бұрын

    • @@dextm8783 lol me too in the start

      @adhiraajgandhi2507@adhiraajgandhi25073 жыл бұрын

    • @@dextm8783 same

      @selenebrannin9085@selenebrannin90853 жыл бұрын

    • @@dextm8783 me ti

      @blackxshad1845@blackxshad18453 жыл бұрын

    • You're telling me that person isn't a dude?

      @binitoooo@binitoooo3 жыл бұрын

  • 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.

    @MrMickshan@MrMickshan2 жыл бұрын

    • You mean you love the editor?

      @kirawr8064@kirawr80642 жыл бұрын

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

      @MrMickshan@MrMickshan2 жыл бұрын

    • @@MrMickshan 🤝

      @kirawr8064@kirawr80642 жыл бұрын

    • That’s a girl!?

      @jamesbarton3724@jamesbarton3724 Жыл бұрын

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

      @Zireael83@Zireael83 Жыл бұрын

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

    @--Paws--@--Paws--2 жыл бұрын

  • 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.

    @EricsonHerbas@EricsonHerbas3 жыл бұрын

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

      @seventeentv6450@seventeentv64503 жыл бұрын

    • @@Agent0range yes

      @thomassmith1932@thomassmith19323 жыл бұрын

    • @@Agent0range pretty easy to tell

      @talia5046@talia50463 жыл бұрын

    • @@talia5046 I couldn’t tell

      @rainmanakathabeattenderize9812@rainmanakathabeattenderize98123 жыл бұрын

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

      @Masterfighterx@Masterfighterx3 жыл бұрын

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

    @kliether33@kliether332 жыл бұрын

    • Me: gets 11th Grade Biology Class Viernam flashbacks

      @darthzayexeet3653@darthzayexeet36532 жыл бұрын

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

      @TON-vz3pe@TON-vz3pe2 жыл бұрын

    • Thank u 4 ur service

      @ashlylopez9441@ashlylopez94412 жыл бұрын

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

      @Yeetuz.Deletuz@Yeetuz.Deletuz2 жыл бұрын

    • What kind of surgeon have this kind of brain

      @Yeetuz.Deletuz@Yeetuz.Deletuz2 жыл бұрын

  • 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.

    @Succui@Succui2 жыл бұрын

    • 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.

      @arashkhoshghadamnia376@arashkhoshghadamnia376 Жыл бұрын

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

    @fardan2233@fardan22332 жыл бұрын

    • fr tho japanese knives are expensive dude

      @arandomperson2032@arandomperson20322 жыл бұрын

    • YUP

      @jessicalanctot1394@jessicalanctot13942 жыл бұрын

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

      @marialindell9874@marialindell98742 жыл бұрын

    • @@arandomperson2032 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

      @jacquylenoir9097@jacquylenoir90972 жыл бұрын

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

      @britaddict@britaddict Жыл бұрын

  • Getting strong warrior vibes from this Chef

    @seneca4ever@seneca4ever3 жыл бұрын

    • im getting nonbianary fruitcake vibes

      @GBBWAR@GBBWAR3 жыл бұрын

    • @@GBBWAR you're just a bad person huh

      @NecroEdward1118@NecroEdward11183 жыл бұрын

    • Same

      @jeremyheadrick8817@jeremyheadrick88173 жыл бұрын

    • @@NecroEdward1118 no i'm just honest

      @GBBWAR@GBBWAR3 жыл бұрын

    • 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.

      @tiacho2893@tiacho28933 жыл бұрын

  • 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!!

    @707SonomaComa@707SonomaComa3 жыл бұрын

    • Same! Decided to get an 8 inch gyuto over kiritsuke

      @marcuslouievega4865@marcuslouievega48653 жыл бұрын

    • I really recommend the Santoku for a beginner!

      @Banana-td3dl@Banana-td3dl3 жыл бұрын

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

      @ramonsrods@ramonsrods3 жыл бұрын

    • 😂

      @caytonhopson3200@caytonhopson32002 жыл бұрын

    • kzhead.info/sun/p75xn5uEgKl8fIk/bejne.html

      @rezwanarahman4978@rezwanarahman49782 жыл бұрын

  • 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)

    @matwey967@matwey9672 жыл бұрын

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

    @taylorhermansen8235@taylorhermansen82352 жыл бұрын

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

      @florcitabs@florcitabs2 жыл бұрын

    • I can definitely relate to this 🤣🤣

      @damaya80co@damaya80co4 ай бұрын

  • Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on KZhead 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

    @loismali3926@loismali39263 жыл бұрын

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

      @tomduke558@tomduke5583 жыл бұрын

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

    @safirasnh@safirasnh3 жыл бұрын

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

    @afgpielover@afgpielover2 жыл бұрын

  • 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!

    @Liannaelf@Liannaelf2 жыл бұрын

  • 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

    @artiecon97@artiecon973 жыл бұрын

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

      @SlavicCelery@SlavicCelery3 жыл бұрын

    • Watch burrfection for some ideas!

      @SlavicCelery@SlavicCelery3 жыл бұрын

    • 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.

      @a0flj0@a0flj03 жыл бұрын

    • 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.

      @brokenrecord3523@brokenrecord35233 жыл бұрын

    • @@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.

      @a0flj0@a0flj03 жыл бұрын

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

    @stella7848@stella78483 жыл бұрын

    • 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.

      @tiacho2893@tiacho28933 жыл бұрын

    • 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.

      @staticvoidmain@staticvoidmain3 жыл бұрын

    • 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.

      @silverkittyzen@silverkittyzen3 жыл бұрын

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

      @williammills7778@williammills77783 жыл бұрын

    • @@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.

      @staticvoidmain@staticvoidmain3 жыл бұрын

  • 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

    @kiarowong6202@kiarowong62022 жыл бұрын

  • 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

    @AerozoIa@AerozoIa2 жыл бұрын

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

    @ordinaryfaces7397@ordinaryfaces73973 жыл бұрын

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

      @B_Bodziak@B_Bodziak2 жыл бұрын

  • This was simultaneously incredibly relaxing and incredibly interesting to watch

    @alecwinner@alecwinner3 жыл бұрын

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

      @B_Bodziak@B_Bodziak2 жыл бұрын

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

      @jondorsey2043@jondorsey20432 жыл бұрын

  • 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!

    @sebytro@sebytro2 жыл бұрын

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

    @madamemaai5387@madamemaai5387 Жыл бұрын

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

    @Chagsis@Chagsis3 жыл бұрын

    • For real, that looked amazing

      @bingus160@bingus1603 жыл бұрын

    • The sweet potato had the most gorgeous color

      @highnoon9333@highnoon93333 жыл бұрын

    • it was okay

      @bazingamaster3770@bazingamaster37703 жыл бұрын

    • 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.

      @GR-cf4qh@GR-cf4qh3 жыл бұрын

    • *he*

      @ariemaradona@ariemaradona3 жыл бұрын

  • Now those are really some *sharp tips!*

    @Passionforfoodrecipes@Passionforfoodrecipes3 жыл бұрын

    • "sharp tips" lmaooo

      @biancamocanu4027@biancamocanu40273 жыл бұрын

    • *Shark Tips*

      @Cxnvict@Cxnvict3 жыл бұрын

    • Bud dum tss

      @bonisromero141@bonisromero1413 жыл бұрын

    • "Welcome to comedy island"

      @kawaiispaghet3134@kawaiispaghet31343 жыл бұрын

    • I see you in food wishes a lot😂

      @shawol-lwannable6059@shawol-lwannable60593 жыл бұрын

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

    @damaya80co@damaya80co4 ай бұрын

  • 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.

    @mfreeman313@mfreeman3132 жыл бұрын

  • “Precise nice red onion dice” was a beautiful phrase

    @fishingnorthflorida5549@fishingnorthflorida55493 жыл бұрын

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

    @amitaikatz5929@amitaikatz59293 жыл бұрын

    • Same, Erina and Alice

      @Prince19912@Prince199123 жыл бұрын

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

      @tehkuwen5222@tehkuwen52223 жыл бұрын

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

      @bradyblackburn8357@bradyblackburn83573 жыл бұрын

    • I miss foodwars 😭

      @PatricksJuicyFlapJacks@PatricksJuicyFlapJacks3 жыл бұрын

    • LMFAO TRUE

      @vin6665@vin66653 жыл бұрын

  • 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.

    @juststevoo@juststevoo2 жыл бұрын

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

    @astrofistus9516@astrofistus95167 ай бұрын

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

    @zalibecquerel3463@zalibecquerel34633 жыл бұрын

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

      @yellowusbrickus4821@yellowusbrickus48213 жыл бұрын

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

      @randomdude5868@randomdude58683 жыл бұрын

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

      @ModernBladesmith@ModernBladesmith3 жыл бұрын

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

      @yellowusbrickus4821@yellowusbrickus48213 жыл бұрын

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

      @ModernBladesmith@ModernBladesmith3 жыл бұрын

  • 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.

    @empressmarowynn@empressmarowynn3 жыл бұрын

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

    @haleyha5930@haleyha59302 ай бұрын

  • I love every single one of Epi's videos! This video actually did inspire me to invest in some Japanese style kitchen knives! I have always used Western styled cutlery, and now that I am in a place in my life where I can afford a decent set of knives to replace the cheapo set I have been using since college/grad school. Super excited! Wonderful video detailing the different forms and functions!

    @JM-bb8xi@JM-bb8xi2 жыл бұрын

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

    @yusukeshinyama7094@yusukeshinyama70943 жыл бұрын

    • 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.

      @sparkeyjones6261@sparkeyjones62613 жыл бұрын

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

      @atleti910@atleti9103 жыл бұрын

    • Isn't that the same as the Bunka?

      @nickrowan@nickrowan3 жыл бұрын

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

      @siqizhang@siqizhang3 жыл бұрын

    • 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.

      @fishymaniac104@fishymaniac1043 жыл бұрын

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

    @maemaetsang5242@maemaetsang52423 жыл бұрын

    • **laughing in instant ramen**

      @DibIrken@DibIrken2 жыл бұрын

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

      @darthzayexeet3653@darthzayexeet36532 жыл бұрын

    • @@darthzayexeet3653 then you have never tried döner :D

      @A-Wa@A-Wa2 жыл бұрын

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

    @joeyho5134@joeyho5134 Жыл бұрын

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

    @user-vp3fi4dm2o@user-vp3fi4dm2o5 ай бұрын

  • Frank is still melting his metal for his sword.

    @Barry_TopG@Barry_TopG3 жыл бұрын

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

      @Valanway@Valanway3 жыл бұрын

    • @@Valanway lol

      @Barry_TopG@Barry_TopG3 жыл бұрын

    • He might still be mining it lol

      @ivybindig4960@ivybindig49603 жыл бұрын

    • that would be SWORD...

      @seahippies@seahippies3 жыл бұрын

    • @@seahippies oh sorry didn't noticed.

      @Barry_TopG@Barry_TopG3 жыл бұрын

  • I like her , she s really chill

    @bmarm3942@bmarm39423 жыл бұрын

    • whoa youre right, it is a girl

      @alex-px1uz@alex-px1uz3 жыл бұрын

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

      @-perge@-perge3 жыл бұрын

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

      @sticlavoda5632@sticlavoda56323 жыл бұрын

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

      @apostolosfilippos@apostolosfilippos3 жыл бұрын

    • @@apostolosfilippos yeah

      @sticlavoda5632@sticlavoda56323 жыл бұрын

  • 18:57 As a student, I am genuinely impressed by how happy she was when that chicken laid a gizzard!

    @abuaisha.taseenkamal@abuaisha.taseenkamal17 күн бұрын

  • 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!

    @ItsMrstoyouboo@ItsMrstoyouboo16 күн бұрын

  • 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.

    @konohan.5449@konohan.54493 жыл бұрын

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

    @Fanyiga@Fanyiga3 жыл бұрын

  • 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!!

    @MandyMalagon@MandyMalagon Жыл бұрын

  • Just about the best, most informative, most useful culinary arts video I’ve ever seen. You’re fabulous!

    @scottyg9167@scottyg9167 Жыл бұрын

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

    @The__GOAT.@The__GOAT.3 жыл бұрын

    • i want more fishy things please

      @Adrian-qr6gk@Adrian-qr6gk3 жыл бұрын

    • Christine is handsome too lol

      @H3adl3sschick3n@H3adl3sschick3n3 жыл бұрын

    • I laughed way to hard at this...

      @jenexopie464@jenexopie4643 жыл бұрын

    • @@H3adl3sschick3n interesting opinion

      @evajanickova4800@evajanickova48003 жыл бұрын

    • Not assassinated he was executed

      @carlwebber4094@carlwebber40943 жыл бұрын

  • 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!

    @flodi1112@flodi11123 жыл бұрын

    • 04:45!

      @GjaP_242@GjaP_242 Жыл бұрын

    • 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"

      @risharddaniels1762@risharddaniels1762 Жыл бұрын

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

      @CosmoKramer1@CosmoKramer18 ай бұрын

  • Great presentation! Very helpful and such a well done delivery. Would definitely watch a show Christine was hosting. I look forward to more from Chef Lau soon.

    @danielbrown1323@danielbrown1323 Жыл бұрын

  • Incredible information. Thank you for your clear and no nonsense explanation.

    @herbs4492@herbs44922 жыл бұрын

  • 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

    @murderduck2246@murderduck22463 жыл бұрын

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

    @stepawayful@stepawayful3 жыл бұрын

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

      @chicoktc@chicoktc3 жыл бұрын

  • Thank you Christine. You educated me.about using knives and made it fun at the same time. You’re great.

    @TH-og7rm@TH-og7rm2 жыл бұрын

  • An excellent video, really informative and Christine really demonstrated her knife skills here in explaining how to use each of these knives.

    @NoxiousRob@NoxiousRob8 ай бұрын

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

    @GirlZombieHound@GirlZombieHound3 жыл бұрын

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

      @einundsiebenziger5488@einundsiebenziger54882 жыл бұрын

    • @@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.

      @AlexanderMason1@AlexanderMason12 жыл бұрын

    • @@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

      @GAxelic@GAxelic2 жыл бұрын

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

      @b-radg916@b-radg9162 жыл бұрын

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

      @myacole1272@myacole12722 жыл бұрын

  • 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!

    @wolfingitdown2047@wolfingitdown20473 жыл бұрын

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

      @HandsomeFerret@HandsomeFerret3 жыл бұрын

    • 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

      @kuroinokitsune@kuroinokitsune3 жыл бұрын

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

      @konami1979@konami19793 жыл бұрын

    • Also nowadays some high end japanese knives company offers maintenance and sharpening service, its not always a must to sharpen the knives yourself.

      @yohanhandoyo6950@yohanhandoyo69503 жыл бұрын

    • 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

      @niallmartin4098@niallmartin40983 жыл бұрын

  • Wow, thank you for taking the time to show this. Very informative.

    @dannyboy8067@dannyboy8067 Жыл бұрын

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

    @kathleenkulman7841@kathleenkulman78412 жыл бұрын

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

    @gechuzhao2178@gechuzhao21783 жыл бұрын

    • A true favourite of a blind Chinese Chef.

      @manitoublack@manitoublack3 жыл бұрын

    • @Coolie Girl Did you add enough hearts there?

      @HippoBoiO@HippoBoiO3 жыл бұрын

    • Basically me in the kitchen,

      @yusenye3075@yusenye30753 жыл бұрын

    • @@HippoBoiO nah i think it needs more

      @kalifern@kalifern3 жыл бұрын

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

      @dwaynebaniqued2562@dwaynebaniqued25623 жыл бұрын

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

    @jshinster1@jshinster13 жыл бұрын

  • Great production value and nice to see many of the different knife styles shown here. Of course there's some super specific ones like unagi-naki but you even talk about a honesuki which is great!

    @KitchenKnifeGuy@KitchenKnifeGuy2 жыл бұрын

  • She is so skilled and great at explaining. This was fun and educational to watch.

    @XimenaZhaoArchive@XimenaZhaoArchive2 жыл бұрын

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

    @silentnode946@silentnode9463 жыл бұрын

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

    @edwardquin4464@edwardquin44643 жыл бұрын

    • 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

      @GjaP_242@GjaP_242 Жыл бұрын

  • There was some mastery here, I was mesmerized watching you work. Amazing.

    @thebadcreditrisk7959@thebadcreditrisk79592 жыл бұрын

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

    @lsamoa@lsamoaАй бұрын

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

    @chloe8293@chloe82933 жыл бұрын

    • No

      @quafernbruh3530@quafernbruh35303 жыл бұрын

    • @@quafernbruh3530 Why no?

      @chloe8293@chloe82933 жыл бұрын

    • It's okay

      @iSustainnn@iSustainnn3 жыл бұрын

    • Lol, and I love your pfp :)

      @thegamingtrashbandit368@thegamingtrashbandit3683 жыл бұрын

    • F

      @aarohansharma4551@aarohansharma45512 жыл бұрын

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

    @bojangbugami8650@bojangbugami86503 жыл бұрын

    • I'm right there with ya, Bojang.

      @bradsimpson8724@bradsimpson87243 жыл бұрын

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

      @cristianofelicio1141@cristianofelicio11413 жыл бұрын

    • same

      @jacobjenkins7362@jacobjenkins73623 жыл бұрын

    • I was just thinking the same thing

      @Vogel451@Vogel4513 жыл бұрын

    • 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.

      @jessethomas5473@jessethomas54733 жыл бұрын

  • 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.

    @tomgalido@tomgalidoАй бұрын

  • 24 min packed with information. Great!

    @hannesfu271@hannesfu2715 ай бұрын

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

    @williammills7778@williammills77783 жыл бұрын

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

    @davewestbrook2002@davewestbrook20022 жыл бұрын

  • I hope she makes a lot more videos! She's great :D

    @michelmedina7222@michelmedina72222 жыл бұрын

  • 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

    @kctrent7626@kctrent76262 жыл бұрын

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

    @fasitaburkina2168@fasitaburkina21682 жыл бұрын

  • Me: Uses a butter knife to cut everything

    @AsanGamess@AsanGamess3 жыл бұрын

    • Stop it. Get some help.

      @SadMarinersFan@SadMarinersFan3 жыл бұрын

    • True master!

      @mbos4115@mbos41153 жыл бұрын

    • You are a monster

      @No-yb2kn@No-yb2kn3 жыл бұрын

    • Me at 13: uses chef’s knife or filet knife to cut everything

      @RealAndrewOrtiz@RealAndrewOrtiz3 жыл бұрын

    • How

      @thevioletskull8158@thevioletskull81583 жыл бұрын

  • Great informative video, created by really skilled, experienced chef. Thank you.

    @Slovan.nie.kolaborant@Slovan.nie.kolaborant8 ай бұрын

  • Love her energy. I enjoyed listening to her.

    @DenZhead@DenZhead2 жыл бұрын

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

    @cairnsy3613@cairnsy36133 жыл бұрын

  • 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.

    @samsonli9490@samsonli94903 жыл бұрын

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

      @leonardorechsteiner5429@leonardorechsteiner54293 жыл бұрын

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

      @joseemilianoriosfernandez1504@joseemilianoriosfernandez15043 жыл бұрын

    • @@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.

      @samsonli9490@samsonli94903 жыл бұрын

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

      @TheCrathes@TheCrathes3 жыл бұрын

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

      @einundsiebenziger5488@einundsiebenziger54882 жыл бұрын

  • 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

    @tylerbatten7672@tylerbatten76722 жыл бұрын

  • I could watch you all day long, awesome skills and presentation

    @ianrutter9243@ianrutter9243 Жыл бұрын

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

    @brendanbush2174@brendanbush21743 жыл бұрын

    • @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@brendanbush21743 жыл бұрын

    • @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

      @brendanbush2174@brendanbush21743 жыл бұрын

    • the handle really threw me off

      @lovegameintuition1420@lovegameintuition14203 жыл бұрын

    • Amateurs better put on a Kevlar security glove to prevent accidents

      @ursus9104@ursus91043 жыл бұрын

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

    @dvldog_@dvldog_2 жыл бұрын

  • Thank you chef! I’ve been looking for just this type of video.

    @samNew427@samNew427 Жыл бұрын

  • 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.

    @mythicalthings1796@mythicalthings17962 жыл бұрын

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

    @roxier6890@roxier68903 жыл бұрын

    • "relaxment" is not a word, "relaxation" is.

      @einundsiebenziger5488@einundsiebenziger54882 жыл бұрын

    • @@einundsiebenziger5488 OKAY!

      @roxier6890@roxier68902 жыл бұрын

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

    @0shinigami321@0shinigami3213 жыл бұрын

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

    @DennyMK007@DennyMK0072 жыл бұрын

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

    @jeromecalderone4526@jeromecalderone4526Ай бұрын

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

    @contyol@contyol3 жыл бұрын

  • 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

    @lymriith5436@lymriith54363 жыл бұрын

  • 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

    @michaelladd7123@michaelladd7123 Жыл бұрын

  • What a Great video!! Glad I watched ,always better to use the right knife to the different foods !! Thank you for sharing, just down loaded this video could learn a lot .

    @deansolano1483@deansolano14832 жыл бұрын

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

    @HelgaCavoli@HelgaCavoli3 жыл бұрын

    • vegetable chopping/cutting clips seems pretty rare

      @smievil@smievil3 жыл бұрын

  • 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.

    @2AKNOT@2AKNOT3 жыл бұрын

  • Great video. I’m slowly building up my Japanese knife collection and I use this as a checklist to see which ones I’m missing.

    @SoundsOfSushi@SoundsOfSushi2 жыл бұрын

  • True, I love my Santoku as well. It's perfect for me!

    @moni2862@moni28622 жыл бұрын
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