These Japanese chefs know, how to handle a knife! Being restaurants customers we might not know how functional a knife can become in the hands of a professional! While we don't know the differences between mincing, dicing, and chopping these chefs make a magic on their kitchens! Chefs have to develop a variety of skills, ranging from hard skills related to cooking to managing skills related to their cooking team. Watch an amazing compilation of unreal cutting skills of these chefs and you will definitely be impressed! The kitchen is a fast-paced environment, and a chef has to not only make numerous decisions at once but also work with a knife fast. Knife skills are the building blocks for any cook! Not only knives matter, but technique is important too! Via: https://www.instagram.com/chefyonten https://www.instagram.com/luxeat ---------------------------------------------------------------------------------------------------------- Subscribe to Now I've Seen Everything : https://goo.gl/xiBW7v Our Social Media: Facebook: https://www.facebook.com/seen.everything Instagram: https://www.instagram.com/now.ive.seen.everything ----------------------------------------------------------------------------------------------------------- More articles: http://brightside.me
Tatsuru Rai is the owner and chef of Sobatei Rakuichi in Niseko, Hokkaido. He operates the 12-seat restaurant, considered one of the world’s great soba houses,
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Japan's most prized bluefin tuna comes from a town called Ōma where a HON-MAGURO auctioned in Tsukiji once fetched $1.4M (2003). Oma Maguro is a brand. Just the
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Kiritsuke, a traditional japanese multipurpose chef's knife. This is my interpretation with western style handle construction and double grind. 𝐌𝐚𝐭𝐞𝐫𝐢𝐚𝐥 Steel
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830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Ja
Japanese Food is awesome, and the overall dining experience is just as fun. If you are looking for places to eat in Tokyo, here are five great Japanese food exp
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Kobe beef (神戸ビーフ Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by
