Katsura Muki
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Uploaded by ChiefOfFutomaki on Jun 15, 2008
Two times Katsura Muki: the art of peeling off thin sheets of Daikon
Uploader Comments (ChiefOfFutomaki)
All Comments (13)
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@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.
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@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 ;-;
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A curved blade like yanagi works?
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So THAT'S how it's done. Nice.
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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
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another lefty!!! Whooohoooo!!!
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No, he's using the Usuba-bocho, which is the correct knife to cut daikon.
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What is he supposed to use?
nakiri? yanagi?
KurogamiMG 2 years ago
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.
ChiefOfFutomaki 2 years ago