usuba– tag –

The Japanese Knife: Steel, Single Bevel, and the Soul of the Kitchen Two metals forged into one, an edge ground on a single side, and a back that is hollowed rather than flat — the traditional Japanese knife is built on ideas most Western blades never touch. Pick up a traditional Japanese kitchen knife and hold it t...

Katsuramuki: The Cut That Measures a Cook A single daikon, peeled into one continuous, paper-thin sheet longer than a person is tall. It sounds like a party trick. In a Japanese kitchen, it is closer to a verdict. Watch a trained Japanese cook perform katsuramuki and the first thing you notice is how little seems to...