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Thread: Introducing Japanese Knife Society

  1. #1

    Introducing Japanese Knife Society

    For quite some time now, we have been working in the background to try to make some educational knife skills videos for people trying to learn how to use Japanese knives. We have teamed up with Tatsuya Aoki and Mitsunori Ueda to produce these videos and finally have a few that are ready for you. We will be adding in English notes or voiceovers to these videos as they are produced to make the skill sets more accessible to you.

    If you have questions about specific knives, techniques, skills, etc., please don’t hesitate to ask. We will do our best to respond to these requests with videos and/or detailed explanations.

    Anyways, without any further delay, allow me to introduce Japanese Knife Society.

    www.JapaneseKnifeSociety.com

    http://www.facebook.com/JapaneseKnifeSociety

    http://www.youtube.com/user/japaneseknifesociety

    Japanese Knife Society Mission

    Can you use Japanese knives?
    Japanese knives, or Wa-bocho, have been increasing in popularity over the past few years. Wa-bocho are some of the sharpest knives in the world, however, there are so few professional chefs outside of Japan that understand the knives’ potential and how to properly use them.

    Japanese Knife Society (JKS) is an educationally oriented society. Working through the skill and experience of Chef Mitsunori Ueda, JKS aims to teach people about the different styles of Wa-bocho, how to use them, how to care for them, and what makes them special.

    JKS hopes to positively contribute to the education of aspiring chefs, experienced chefs, and interested home cooks alike, through educational literature, pictures, blogs, videos, and events. Through JKS gears its educational material towards working chefs, it will be assessable to anyone with an interest in learning about Wa-bocho.


    And now some videos:

    First up, Ueda-san demonstrates how to break down Fugu (the type of fugu in this video is torafugu):


    Here, Ueda-san shows how to use a Kamagata usuba to cut long onions (and chives for that matter):


    And, in this last video, Ueda-san covers some of the basics of katsuramuki, using a cucumber and yanagiba (he used a yanagiba despite the fact that the proper knife is an usuba or kamagata usuba... he explained that often times sushi chefs do this as a matter of convenience and he was just concerned with demonstrating the proper techniques here... he will do another video covering the same with an usuba):

  2. #2
    Great vids John, thanks for taking the time to do this.

  3. #3
    The title screen for the fugu and negi videos read "janese knife society".


    Great videos. Camera work is great, really shows all the little intricacies of each technique. And the text points out things I wouldn't otherwise notice. And I like that the text bubbles rather than voice over preserve the original sound as well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #4
    Quote Originally Posted by JohnnyChance View Post
    The title screen for the fugu video reads "janese knife society".


    Great videos. Camera work is great, really shows all the little intricacies of each technique. And the text points out things I wouldn't otherwise notice. And I like that the text bubbles rather than voice over preserve the original sound as well.


    lol... working with japanese guys... cant help it with the title. I'll let them know though. I'm glad the text bubbles worked out welll... i was trying to decide wheter voice or text would be better and ended up going with text. I realized toay that the text bubbles dont show up on the youtube mobile app though... kind of a small setback.


    Anyways, are there any videos you guys would really like to see?

  5. #5
    Breaking down tuna or salmon would be nice. I have very little experience doing this.

  6. #6
    Senior Member DwarvenChef's Avatar
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    Second on the Salmon, if I get back to AK I will be doing alot if it lol.

  7. #7
    Great idea!
    Will be useful for many people.

  8. #8
    Quote Originally Posted by JBroida View Post
    Anyways, are there any videos you guys would really like to see?
    I'm with the others on salmon. There may be an itasan video already (can't remember), but one with descriptions would be really nice. The other things I'm really curious to see are the different cuts for making sashimi or sushi with different fish. So...how they cut the blocks of fish, how they slice the fish, and how those cuts differ for different fish.

  9. #9
    Senior Member stevenStefano's Avatar
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    Great videos. I second the idea of a video showing the different cuts for sushi. Many of the I have never seen before and I think it would be cool to see how different fish are cut in different ways depending on their texture

  10. #10
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    Quote Originally Posted by heirkb View Post
    I'm with the others on salmon. There may be an itasan video already (can't remember), but one with descriptions would be really nice. The other things I'm really curious to see are the different cuts for making sashimi or sushi with different fish. So...how they cut the blocks of fish, how they slice the fish, and how those cuts differ for different fish.
    I'm with you on showing if different cuts are used on different fishes and is so what are the effects.

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