How To Use Every Japanese Knife | Method Mastery | Epicurious

Comments · 3.7K

• SA

  @safirasnh · 5 years ago

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

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• TH

  @The__GOAT. · 5 years ago

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

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• MR

  @MrMickshan · 5 years ago

  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.

  856

• KL

  @kliether33 · 5 years ago

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

  3K

• JO

  @JoisyGoyl · 5 years ago

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

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• BI

  @BigHerm12345 · 5 years ago

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

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• AR

  @artiecon97 · 5 years ago

  Do I plan on replacing my dull Walmart knife set anytime soon? No<br>Did I just watch a 24 minute on amazing knifes I can’t afford? Yes

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• YU

  @yusukeshinyama7094 · 5 years ago

  To those who&apos;re overwhelmed: most Japanese households only have one knife in kitchen: Santoku.

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• --

  @--Paws-- · 4 years ago

  She&apos;s a good host, I hope she does more of these demos.

  258

• KA

  @kaylafrench8797 · 5 years ago

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

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• FA

  @fardan2233 · 5 years ago

  “How to use every Japanese knife ever”<br>My wallet: gets cut

  821

• SU

  @Succui · 4 years ago

  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.

  76