Techniques for cutting with a purpose, not just to make things smaller.
What You'll Learn
You will learn the main Japanese cuts, when each one applies, and how to keep every piece the same size.
Decide the texture, then cut
Thin for sauce, thick for shape, slanted for surface area, scored for depth. Pick the outcome first and the cut follows.
Move the food, not the knife. Once I learned that, my cuts became even without getting faster.
Did you know?
Japanese kitchens traditionally use three knives, each with one job. Most home cooks now manage with a single santoku.
Pro Tip
Keep the tip of the knife on the board and pivot. It is faster, safer, and gives more even pieces than lifting.
