A master chef with impeccable knife skills is presented with a series of knives and shows us what each one is and how to use it. Everything from the traditional chef’s knife to the Japanese Santoku to a butter knife.
Abe Hiroki, Executive Chef of En Japanese Brassiere, demonstrates types of cuts for the Chef’s knife, paring knife, bread knife, and the kinds of knives you should use on land animals, seafood, fruits, vegetables, and baked goods.
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