I took this at a restaurant I was at the other night. I spent a while taking to the chef/owner. After watching him cut various things, i came to the conclusion that he really understood his knives and how to use them (it doesnt hurt that a knife maker introduced me to him). I asked him if i could shoot some video of him cutting Hamo (conger eel), as it involves a special knife that we rarely see in the US. I hope you guys enjoy this.

For what its worth, his hirazukri and sogizukiri were really beautiful to watch too.

Let me know if you have any questions about hamo or how it is cut.

свернуть