How to practice Katsuramuki with Yanagiba
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- čas přidán 28. 08. 2024
- Tip #1
Don’t use cucumber for practice
Tip #2
Practice with sauce dispenser
( or soda can)
This is for grasping the very basic of katsuramuki.
Your left hand does only one thing.
To rotate the daikon radish.
Your right hand does only one thing.
To move the knife back and forth.
You do these two movement simultaneously.
If you move the knife but not rotating daikon at the same time,
the daikon sheet will get cut off.
If you don't move the knife, it won't cut into daikon.
(So you'll force it, then it slips and you'll end up cutting your finger.)
If one side of daikon sheet gets thicker than the other side, that's an indication of unnecessary movement of your wrist.
Close the elbows, lock the wrist.
Practice with some cylindrical shaped object.
You don't need to use daikon radish all the time to practice.
Chef, this is an incredible tutorial I was recently doing this at work and am realizing through this, of course you'd start with a daikon. Amazing knife skills it was a pleasure watching this
Thank you. I'm glad you enjoyed the video. (It makes me feel good when someone leaves a comment that my video was useful.)
beautiful knives!
Thanks 👍
Nice tutorial, never knew i needed this skill but now that i know of it, i think i will need it
Yes you do. You will need to do katsuramuki, at some point in your life.
I just got a great usuba, and am happy to have your video!
Great to hear!
Enjoy your Usuba!
Thank you, never seen anyone do this with yanagibe
Really? I thought doing this with yanagiba is fairly common. (Sometimes, there's no time to switch the knives.)
With a little bit of practice, you can do quite a bit of stuff with yanagiba.
I actually expected that the bottles to be peeled :D
Amazing, you helped me a lot! Thank you!
Glad it helped!
I should probably remake this video.
STUNNING BEAUTIFUL ❤👏🏻👏🏻👏🏻
Hi, thanks. This video was made when I was making "No face showing, No talking" kind of video only.
Maybe I can remake this video ...
Thanks for the comment.
@@MonsterS4R996 You simply deserved it …
Hi, sending my greeting from New Zealand.I doing katsuramuki with Yanagiba as well, I heard Usuba is much more better as the thickness, width of blade is different. my Lefty Usuba will be coming in one month.😇😇😇
Hi, thanks.
Yes, Usuba is a much better tool for doing katsura muki.
The main difference is the thickness of Daikon radish.
(You can make it much thinner with Usuba.)
You had to special order your Usuba for lefty, because virtually nobody stock lefty Usuba, don't you?
(Sometimes, lefty Yanagiba is in stock. But there are far less demand for Usuba. )
That's cool you are getting Usuba. Not many people go that far.
What is a good maker of yanagiba? Is there a good affordable option for students?
I followed your channel today. I have watched your videos before and I be love you have proper k age skills
Knife*
Not k age
Thanks and welcome
Great skills, the music reminds me Herbie Hancock
Thank you.
The music is, ... somewhat a problem for me.
I usually pick up from CZcams audio library. (to avoid copyright issue.)
Sometimes, I find the one that fits right away.
Sometimes, it takes a lot of try to find something works.
Hi, very instructive video! I would love to try katsuramuki myself! I noticed in the last part of video you checked the blade straightness, and the tip is lifting upwards, would it be of concern? My yanagiba is the same like yours.
That was not mine. I borrowed that knife for demonstration purpose.
Does it matter, or not, that depends on what you do, and how badly the blade is curved.
The truth is, more than 50% of kasumi (awase) yanagiba longer than 270mm is NOT really straight after years of use.
Especially if you use a lot of force when sharpening.
(And, because of the nature of awase construction, they are always prone to curve.)
@@MonsterS4R996 I only use my yanagiba for sashimi preparation. Would that need to straighten the blade? I found it okay to use though
If you are not having problem right now, it is okay.
I will probably do some short video regarding NOT straight blade, in the future.
Is that gyuto a shibata?
Yes. (240mm Shibata Koutetsu)
I kind of use this technique to prepare potatoes for pomme fondant. I cut the ends off, and peel/try to make perfect cylinders.
I however only have gyutos, santoku, and a nakiri. So I usually will choose the nakiri. Is it really much easier to do this properly with a single bevel?
Yes.
The simple fact is, single bevel "pulls" the knife to the flat side (the back side).
Some people don't like single bevel because of this.
HOWEVER, that's exactly why Japanese kitchen knives, wood working tools are single bevel.
When you do katsura-muki with double beveled knife, you are (either consciously or unconsciously) constantly
adjusting the angle of the knife, that's one extra work that you don't have to do with single bevel.
70s porno music…. Well done sir
I should re-make this video ...
Thanks for comment.