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Japanese cutting skills - Super sharp Japanese utility knife 2

Chef Dai demonstrates a simple cutting technique on an orange.
This technique isn't the most effective way of removing the skin or the most time efficient. This video has been made simply to demonstrate the sharpness of this Japanese utility knife and an alternative and interesting way to cutting an orange.
Removing the inner orange (carpel) from the outer skin and rind with a super sharp knife, without leaving any rind on the fruit is the key to producing clean lines and a juicy looking end product.
This certainly isn't how I remove the skin from an orange at home as there is some waste (although you can eat the remaining orange from the top and bottom) and the rind contains as much vitamin C as the actual inner orange does.

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