Fun japanese knifework

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Joined Jan 11, 2011
Truely found this episode very interesting ;)


And slicing eel at that kind of a tempo is just unbelieveable!
 
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Joined Oct 9, 2008
I know Chef Tanigawa a bit, and I have a friend who knows him well. I agree, it's a good episode, but did you have something particular in mind here?
 
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Joined Jan 11, 2011
Prepwork on the eels, in general there's just several small details i've never seen before there
 
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Joined Oct 9, 2008
Do you have specific questions you want me to pass on? I mean, killing and splitting the eel is basically normal practice. Him cutting backwards to produce a special texture, well, I asked him about that and he refused to comment in detail. But if you have something particular....
 
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Joined Jan 2, 2007
Thanks for that OP. However, you could have told me the clip you linked to had no knifeskills in it whatsoever and thereby saved me wasting 8 minutes of my life....
 
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Joined Oct 9, 2008
Indianwells, if you aren't going to be preparing pike conger eel (Jap. hamo) from live, you aren't going to learn much about knife skills from this anyway. And then you have to have the special hamo knives to do it. But the whole episode is up at YouTube somewhere: search for Tanigawa Yoshimi, the challenger.
 

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