Katsura Muki

[jesse2248]

@kragier I think it all depends on what you feel comfortable with and then LOTS of practice. I'm gradually improving with my nakiri (which BTW is a style of Usuba). Yanagi and Gyutos are not recommended by some due to the knifes having a slight curve compared to the usubas. The guy who is teaching me can literally do it with any knife, but he prefers his Suisin Inox.

[KurogamiMG]

What is he supposed to use?

nakiri?  yanagi?

[ChiefOfFutomaki]

I'm pretty confident that (Kamagata) Usuba is the knife that is used normally. You can use Yanagi or Nakiri as well. Gyuto can work too. I find Usuba the best to control though.

[JasonECI]

A curved blade like yanagi works?

[kragier]

@JasonECI Usuba is best. Yanagi and gyuto are also good.

Nakiri isn't as good from what I've heard.

I would hope to do this someday; when I can afford an usuba ;-;

[v3kau6]

So THAT'S how it's done. Nice.

[Haimy]

you know, people also stick bamboo into the knife to elevate it from the cutting board, and run a daikon through it. kind of like a cheese grater

[bubbajohnbubba]

another lefty!!! Whooohoooo!!!

[ding1414]

wrong knife for the job, the knife is too short foe the daikon

[himynameishelen]

No, he's using the Usuba-bocho, which is the correct knife to cut daikon.

[shamdrudgery]

word.

[Aegistance]

Train on your cutting skills. It should sound like "dong dong dong"..Your motion is not right.