Congrads on your job.Learn as much as you can fr. those guys.All the high end Sushi chefs I know use carbon single bevels Yanagiba,Deba etc.,Including the owner of A-Frames who was Sushi Chef at Tokyo Tokyo here in Honolulu.You are right they never use steels,only stones.The Gyuto are double bevel,but almost all Japanese gyuto are Assem.I am not sure why,but to me they cut better than 50/50 edges.
Just checked out the menu. Shojin; not true kaiseki, but looks pretty good. How long have you been open? I don't remember Kajitsu when I was still in NY.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
Hi, thanks for sharing!
I have a few questions about knife skills (esp. with the usuba), perhaps you can help me?
I've read Japanese Kitchen Knives: Essential Techniques and Recipes, and while it is a wonderful book it focuses on cuts less familiar to westerners (katsuramuki and ken, sasagaki, chasen-giri...). But not, for example:
- how to cut an apple or root veg in half with the usuba without breaking it
- is there a difference in how to dice vegetables with the usuba compared with western technique? (I assume there must be, otherwise how to get a medium/large dice without wedging/breaking the veg?)
- do people in your kitchen ever mince anything (e.g. garlic - not so common in Japanese cuisine, but maybe something else)? If yes, how do they avoid rocking? I read before that the deba would be used in this case.
i think you'll find that many chefs use gyuto for cutting larger harder things in half (i.e. gyuto to cut diakon into the size needed for katsuramuki).
On dice, i dont know why, but i never had a probelm with wedging... done it a whole bunch. But you see markedly less dicing in this kind of cuisine.
Mincing occurs, and can be done as a bruniose is done by using an usuba.
oroshigane is used as well for making 'minced' ginger (or shoga) but it produces something closer to a paste than a mince.
and in shojin ryori there's no garlic used so..
I've always wanted to go to kajitsu. Especially before they moved. I've been at brushstroke for a year now. We should get together for a beer some day! Sono San at Kyoya is indeed an amazing nice guy.
Not sure if the asymmetrical vs symmetrical thing is offtopic, but I thought my input might be a little useful here:
I showed the guy at Shigeharu in Kyoto (is he called Shigeharu? I just call him Oji-san haha) my 99/1 Aritsugu A-type gyuto, and while he gave me a lecture on overgrinds, shinogi lines and my pitiful sharpening skills, he seemed to approve of the asymmetry!
Can you explain the regular stone progression you guys use?
Random bump on this thread, but I thought this was a cool idea and was interested if anyone else here has had experiences to share from working in Japanese kitchens.
You almost never see 270mm+ gyutos in kitchens here in America. And generally speaking you will see many more 210's instead of 240's. In fact, using a 270 will garner a lot of comments from my experiences.
So I'm interested if anyone has insight in why Japanese cooks might prefer to buy 270 gyutos. More life out of their blade? It just goes against the grain of what I've seen in Western kitchens and I would also assume that kitchens in the US tend to be a little bit bigger than those found in most of Japan.