The kiritsuke is a super handy multipurpose Japanese knife to have in your kitchen. It's got enough rock to cut meat, but often has a flat back edge in order to easily mince your parsley and green onions. The kiritsuke is an ultra-versatile knife, but having some good knife skills really makes the difference! Former chef Mike is here to show you how to use a kiritsuke like a pro.

NOTE: Today we're talking about the version of the kiritsuke that's essentially a flatter-bellied gyuto, not it's single-beveled cousin. Let us know if you'd like to hear more about the single bevel kiritsuke!

Mike is using the Masashi Shiroshu Kiritsuke 210mm: [ Ссылка ]

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Chapters:
0:00 Intro
1:05 Horizontal Cucumbers
2:26 The Mighty Onion
4:51 The Mighty (Spring) Onion
8:05 The Pepper Roll
12:20 Prepping Fennel
16:40 The Parsley Mince
18:54 Ring the Bell

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