柳刃包丁の動き「平造り編」The movement of Yanagiba- Hirazukuri

柳刃包丁の動きを色々な角度から撮影。
包丁と食材が接する部分だけではなく、肘や手首の動きも重要です。

刺身を引く練習に最適なコンニャクを使用しています。

This video shows the movement and cutting technique of Yanagiba when being used to do Hirazukuri. The video was shot from a variety of angles to help you better understand the movement of the knife, positioning of the body, knife grip, the function of each hand, wrist movement, etc.

In this video, we use konyaku for practice. It seems to be a good medium for practicing the slicing of fish. The knife in the video is a Suisin INOX Honyaki Yanagiba.

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• JKS5

[Komposisjoner]

The information and technique is spectacular. Perhaps a few too many camera angles though?

[japaneseknifesociety]

@Komposisjoner lol... maybe, but better too much than not enough, right? ;)

[Asudef]

Amazingly informative videos! Are there plans to show other kinds of cuts used in sushi prep such as the horizontal cuts one would use for making thin slices of garnish or scallops etc?

[japaneseknifesociety]

@Asudef we'll be working on a number of videos as time goes on... thanks so much for your kind words

[chefalbino]

WOW !!!

Thanks showing this!

and for showing it from different angles.