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KITCHEN
KNIVES
Essential Techniques and Recipes
Hiromitsu Nozaki
with Kate Klippensteen
PHOTOGRAPHS BY Yasuo Konishi
J A P A N E S H KITCHEN KNIVES
JAPANES
KODANSHA INTERNATIONAL
Fok\-o New York London
KITCHEN KNIVES
Essential Techniques and Recipes
Hiromitsu Nozaki
vvith Katc K l i p p e n s t r c n
PHOTOGRAIMIS HY Yasuo Konishi
Foreword 0
Gcrring
& Started 14
Cutting Posture / Kmle Anatoiny / K m f c Conit
THE USUBA
KatSHramuki Rotary Peeling 26
Distributed in the United States by Kodansha America LLC,
and n the United Kingdom and continental Europe by
Kodansha Europe Ltd.
Published by Kodansha International Ltd., 17-14 Otowa
1-chome, Bunkyo-ku, Tokyo 112-8652.
No part o( this publication may be reproduced n any form
or by any mearis without permission n writing from the
publisher
Copyright 2009 by Hiromitsu Nozaki, Kate Klippensteen
Photographs copyright 2009 by Yasuo Konishi.
All rights reserved. Printed m Japan.
1098765432
30
Dashi 34
Nccdlc-cut Vegetable Salad with
Sesamc Dressing 34
Cabbage and Beef Sbabu-sbabtt Salad 36
SitAwiitfWhittling 38
Sauted Asparagus, Celery and lidl Peppers 40
i Ciasen-nTea-wnisk cui 42
Simmered Eggplant and Cluckcn Breast 43
i Jabara-giri Serpents Belly ('m 44
Cucumber with Chicken fenderloin 47
i Kazari-giri Decorative Vegetable Carving 48
Vcgct,ililt- ('anaps 51
THE DEBA
Mzuarai 55
I )ividine
tho head 60
o
THE YANAGIBA
Skinnng
ios
Sashimi
1W>
" Slcing
Hirazulturi Slcing
110
112
116
114
7A
V4
156
A kitchen knife is a simple tool to cul food, which maki-s it easicr lo lift
vvith chopsticks or a foi'kand casicr to cat. Yet iheiv is another important
reason ro use a knife on ingrediente, and that is to miprovc flavo].
l a k o ,1 romaro, for example, and the act o slicing. A knife with a dull
edge will noi immedately pierce tlic skin. It can saw through thc toniato,
wlucli m essencf is actually crushing thc flesh. And whilc thc slicc might
look fine at a glancc, closcr inspccrion will rcveal an ill-dcfincd cdgc and
a dull surface. A knife with a sharp Hado, howcvcr. cuts through thc fiber
m a singlo clean stroke. 1 he cut cdgc will be sharp and the surface o thc
tmalo will be as smootri and shiny as a inirror. It's clcar to thc e ve which
slicc looks t.isticr.
And you will be surprscd by how mucn better hioj (asics if it's cut
with .1 sharp Japanese kitchen knife, called a bocho. A tomato cu! with a dull
knife loses juice and uiuatni elenicnts, and cvcn when caten ininiediatelv,
the te.xtiirc is Imip. A slicc of lomato ctn \villi a sharp k n i f e , lunvcver, will
overwhelm \'ou with its natural juiciness and umanii.
Thc same goes tor sashimi. A knifc sltccs through the lish's fiber, so
jusr as m slicing tomaioesapplying mnimum pressiiirc on rhe flesh is
imperativo. Pushing or sawmg thc blade though the elastic flesh o the n\
sliould be avoided, which is why a long, tiln, singlc-ground blade, such as
tht-^yu/jii//'i( knifethat necdle.ss lo say. is always kept sharpis ideal.
A yanagiba is pulled through thc sashimi; rhe blade is drawn through
thc fillcts in an arang motion, froni the hecl to thc t i p . Whilc a doublcground knife. anglcd on both sides, parts the (lesh cvcnly on both sides likc
a wcdgc. a smgle-ground knife apphcs pressure only tin one sidc. Smcc only
mnimum pressure has [icen applicd to rhe ish fiber, the sashimi sliccs havc
a wondcrrullv sharp cdgc and glossy s
There are scvcral factors that give traditionally forged Japanese knives their
extreme sharpness. I her stngle-ground constrticnon is one reason, but the
techniques used in lorgmg are also vital. These knivcs are or cur from a
steel slieer, but are madc from cliunks o multen srccl, hammered iii.iny
times until thcy takc shape. Tlie repeated heating and hammering, along
with annealing, quenchng, and coolng, makc thc steel har, yet elastic,
and MVC ii ihe strength to hold an cdijc. I t the tempera ture of rhe hcartli
isn'r riglit, or if the knife is not heated enough or is overheated, or if any
otlier variable is incorrcct, the fimshed tool wi lack that hardness and
elasticity, and will be prono to cracking and chipping. Forging requires a
precise technique tba can only be accomplishcd by a skilled and dedicated
arrisan.
flie knivt-s I use are madc m S.ik.n, .1 c u y near Osaka that is a rraditional centcr tor handmade knives and other cuttmg rools. Many knire
companies elscwherc havc mechanzed ccrtain parts of rhe knife-making
process. Tn Sakai, however, ibe seprate tasks involved in makng a knife,
including Ini-gng, sharpenmg and attaching the wood handles, are divided
amnn ariis,ins. hacb divisin has an od anisan, or u f e w young persons
Craining n> becotne cxpcrt in that i.isk. .mJ all the divisions work together
over tlu' so\-eral days it takcs to m,ike ,1 k n i l e .
II yon are lucky enough to own an expertly fotged knife from S;ikai or
one o the other arrisan towns, picase don't store it away. A kitchen knito
is a function.il tool, not an art objcct. Don't hoard tt, but use it, .ind du
your bcst or to let it rust. 1 he best way to dsplay sud i k n i f e is through
cvcrvd.iv use in your kirdien.
,', : T
1 he knifc is truly che fbundation of Japanese cuisine, and the act of cuttmg
is fundamental. An oft-used rnaxim m [apese cookng, "kalsi-sbu-ho-ju"
(oftcn shortened ro kappo), hterally means "Cur first, then simmcr," stressing rhc bchef rhar "to cut" is actually "to cook." From ancicnr rimes, Japanese cuisinc has had a srrong focus on currmg techniques, which extends
beyond cuttmg raw fbods such as sashrmi and salad grcens to mala1 rhem
look atrractivc on rhe pate. Evcn food tems rhat mighr be smmeredand
therefore might or be prominently visible latermusr be cut artisticaUy
at the preparacin Maye. Potatoes, carrots, onions and other vegetables all
must be shaped wirh precisin and bcauty. Therc is a sirong aestheric traditon m Jap.m that links the appcarancc of food to good flavor.
Yet the act of cuttmg is, m facr. vcry simple. If you own a very sharp
knife, you are basically sharmg the same conditions that exist m a professional krchen. What makcs rhc gap in the level of technique between the
professionaJ and the home cook is a dcep knowledge, mastered through
long practicc, of knife fundamentis, the attributes of food, and the scicnce of cookng.
'.
GETTING
STARTED
CUTTING
POSTURE*
For borh bcginners and professionals, basic posture and positioning are
crucial. Maintaning the correct stance allows the knfc to be wicldcd with
mnima] forc and efforr; U also allows a clcar vicw of thc board and surround ings,
To assume thc propcr stancc, face thc cutting board and stand firmly, legs
about shoulder-width apart. A distance of about two fists snould seprate
thc body and the curting board. Next, slidc thc right foot a half-stcp back
and inrn ii out about 45 degrees. This frccs thc right arm and knite hand,
allowing them to move straight up and down wichout any interference.
Kccp the uppcr right arm againsr the ribcage, closing rhc armpir. As
thc right foot is back and turncd outward, flus position naturally forms
a kmd of bulwark. In ths postion the right arm extcnds straight to thc
cutting board. Wirh rhc Icft shoulder and hip bent shghtly forward, thc
Icf't sidc of the body curves round to meet thc right hand. and thc Icft arm
should lorm ,i half arele. With the eyes focused on thc knfc, the cucked
Ictt ndex and middlc fngcrs should rcst agamst thc back of the knifc. To
14
cut vegetables katsuramwki style frotary peclmg, pagc 26), lifr both the knife
and thc hand holding thc vegetable to work af chest Icvcl.
Filleting fish with the deba knife may requre thc body to shift as the
knife moves, dependmg on the size of the fish. But the basic posturc is
important; that s, standng at an angle to the cutting
board with thc knife tn thc back hand.
lo use thc yanaeiba knife, which has a longcr
blade, t may be necessary to stand a httlc turthcr
from the cutting board. In any case, making thc
Icft side mto a solid bulwark is vcry important when
usmg the yanagiba; this will makc it casy to cut sashim
as clcanly and prcci.scly as possiblc.
KN I FE AN A T O M Y
To use this book emcently, familiarity wirh rhe terms used for rhe v.inous parts of rhe knife is essential. Enghsh words have been used as mnch
as possible, but some of rhe rermsshinogi, for example-havc no Engasto equivalenr, so rhe (apese word has bccn uscd. In reading rhrough
rhc mstructions for how ro cxccutc vanous rechniques, it may be helpful
to rcfcr ro rhis pagc frcqucntly. I,ikcwi.se, when learning how to fillet fish
in the deba section, ir may be useful ro refer to the dagram showing the
aiutoiny of a fish on page 150.
The illustranons here show rhc meta] conrcnr and distribution of both
rhc smgle-forgcd bonyaki and stccl-jackercd awase knivcs. The traditionallyforgcd honyaki knifc is madc entirely of hqgane high-carbon steel, whrle the
awasc uses hagane carbn stecl for the cutrmg edge and jigam sofr iron for
rhe spine and uppcr blade body.
SECTION VIliVV
Slccl
[Back side]
Iron Core
Single-forged Honyaki
Heei (Hamato]
Spine (Mine or Mue)
Neck (Emoto)
17
KNIFE
CONTROL
M-.lAe.jp E J>|I
'(:j oaoqd)
jo auids 3i[4 Sufdduj Xq p,H|Si[duioj^K
THE USUBA
22
he usuba knfe may look humblc, bur groar skill is rcquired ro execure
rhc clegant, deraded cuttmg techniques for which it was designed.
Apprentice chcfs, for examplc, spend years practicing wirh this knifc ro
peel a daikon radish into a connuous transparem sheet in order ro perfect
rhcir katsuramuki rorary peeling tcchmquc.
T he usaba is designed for cutrmg vegetables, and its principal teatures
are specifically tailorcd ro this purpose, Like thc deba and yaiiagiba, thc usaba
bhide is single-ground; that is, sharpened only on one sidc. Comparcd ro
other knives, however, che blade of rhe usuba is very rhm and broad; thc
word "usuba" rranslates, in fact, to "thin currmg cdge." This allows for
tmg through latge vegetables hke cabbage without the slices scattering apart
as tney are shrcdded, and it also makes it possible to pccl vegetables m long,
wide srnps. Most mportantly, the cutting edgc of the usuba is completely
straight, so ir ends up flush agamst rhc suracc of the board when slcing.
Unlike slcing with a Western knife, where the point is uscd as a
pivotand rhc edge gocs froni diagonal to horizontal through the course
of the cutthe usuba blade is kept parallel to the board throughout the
ctit. With the usuba, slicng is accomplished with a motion called utsu n
[apese: movmg the knife slightly toward the far side of the board while
cutting straight down. The werght o the blade accomplishes most of the
cut, while the shght movement to the far sidc of the board does the resr.
Professionals prefer to use a slightly hcavicr usuba for greater efficiency.
Usuba knives may be forgcd using eithcr the honyaki or awase mcthods,
and are shapcd m onc of two mam styles. The bigashigatci, devcloped m the
Kanro arca (around Tokyo), resembles a cleaver with its rectangular profilc and squared-o corners. The katnagata usuba, which was developed in
the Kansai rea o Western Japan, has a rounded profilethe front of the
blade is not square, lke the higashigara, but curves gently down toward the
tip. Because it has a more opon pointed tip, the kamagata is bcrter suited
to detailcd tasks like kazan-giri decorative cutting. Both stv'les of usuba
havc a completely straight cutting cdgc. Whcther using a higashigata or
kamagata usuba, professional chcfs gencrally sclect blades between 8 and
10 inches (2124 cm) long. For non-professionals, a shorter blade (78
inchcs / 1821 cm long) is easier to handle.
The usuba's development s directly related to the important role
playcd by vegetables m Japanesc cuismc. Along with rice and rish, wild and
cultivated vegetables, as wcll as sea vegetables, forrn a significant part of
the traditional diet. Sbojin ryori, Japan's distinctive Zen vegetaran cuisinc,
carne mto being with the nse of Buddhism m rhc Muromachi Period. To
this day, vegetables are still a principal component of home-cooked meis
m fapan, which accounts for the cmcrgence and continued prevalence of
usuba kmvcs as tools used exclusively for dealing with thcm.
A number of vanaiions on thc usuba havc developed as well. Thc mitinmono knifc, for instancc, is shaped Iikc rhc kamagata but wth a slanied tin.
I Ins knifc, which comes in many si/.es, is uscd for meticulous garnish
work. Flicrc is also thc kawamuk flitcrally, "skin peeling") knifc, which is
uscd for parmg and beveling (asks. Thc kawamuk is smaller and shortet
than thc usuba, with a blade around 3% inchcs (9 cm) long and a liandlc
of cqual Icngth. and has a roundcd kamagata sliapc.
A widcly uscd vanation on thc usuba, aeveloped tor homc use, s the
ttakiri knifc. I he nakiri is gcncrally double-ground, though rhcrc is a singleground nakirt. Homc cooks who rarely do katsurainuki roiary peeling or
similarly dctailed tasks tnd the doublc-ground bladc casier to handlc. Furiheniiorc, as nakn knives are generally awasc-forgcd, thcy are less cxpcnsivc
and casier (o mainram rhan honyaki-forgcd usuba kmvcs. l.ike ihc usuba,
thc nakin comes in two shapcs. having cithcr a rectangular or roundcd-off
profilc. In most homes, the nakin is thc knifc uscd for basic vegetable aitring, such as slicing onions, splitting cahbagcs, and dicing carrots.
The santoku ("rhrcc-purpose") knife must also be mcntioncd, as it is
ubiquitous in Japancsc home kitclicns. The santoku, like (he usuba. has a
narrow spme and thin bladc. but rhc tip is curvee!, likc th.it of a Western
chcf's knife. It is used for slicing, dicing, and mincing vegetables and meai;
U is or substantial enough for the demands of gtittng and cleaving, but
it can handle boncless or small-boned cuts of nieat. Thc versatility of thc
santoku maltes it popular; thc usuba. by companson, is more speaali/ed.
The usuba is not a particularly fragilc knifc. but some general guidelines
for tts carc snould be observed. C.ertain foods will rcact wth the usuba's
carhon-stccl bladc. Acidic foods, for example, as well as salty foods like
pickles, will siam thc bladc and dull it preinaturely. Aftcr cutting tomatocs,
garltc, pickles, or sour fruit like Icmons or apples, immediatcly nnse the
bladf or wipc U with a Jamp cloth. Additionallv. be aware of thc limitations of thc bladc: its thinncss makes it unsuitable for cutting through
mc.it or boncs. and il should never be uscd on froten foods of any kimJ.
Thc usuba should be sharpened frequcntly for safcty and case of use, and
always be surc it is completely dry befte storing ir away.
Crcating a cylmder
1. Cut a workable length of daikon
radish (about 4 nches/ 10 cm). For
beginners, starting with half that
length will be much easier,
2. When holding the daikon, the
thumb should be parallel to the cut
i'M],
Daikon and
Smoked Salmn Rolls
Two 4 n. (10 cm) lengths daikon radish, cut katSfsmua-Stf\Q into a Vi e in.
(2 mm) tnick sheet.
1 piece dried kombu kelp, about 2 in. (5 cm) square
2 stripsof smoked salmn, V? n. (1.5 cm) square and 4 in. (10cm)long
Marinada
1 cup (240 mi) water or dashi stock (recipe p. 34)
% cup (160 mi) rice vinegar
'/3 cup (80 mi) mirin
V? tsp. salt
Sauce
3 egg volks
1 tbsp. rice vinegar
1 tbsp. sugar
Pinch salt
'/; tsp. light soy sauce
31
Ken-cut zucchini
1. The tender flesh of zucchini makes
t easy to cut nto sheets. First, cut the
zucchini into 2-nch (5 cm) lengths.
Use the katsuramuki technique (p,
2) to peel the zucchini nto a single
long ribbon. Because the zucchini is
not a uniform cylinder, the ribbon will
be narrow at frst, becoming more
regular in width as you progress. The
ribbon should be somewhat thicker
than the daikon sheet shown in the
katsuramuki section.
2. Continu making the ribbon by
rotating the zucchini against the
blade. Stop when only a small cylindrical core remains.
3. If you are not going to use t imrnediately, roll the ribbon up like a scroll
and endose it in plstic wrap.
4. Just before serving, cut the ribbon
into rectangles and stack them, then
fan thern sideways. Cut into slivers as
described in steps 1 to 8 on p. 31.
Ken-cut radish
Radishes can be cut into ken needleStrips in the same manner as daikon
radish and zucchini. The radish is first
peeledfcatsuramucj-style;the sheets
are then cut into fine strips. In the
first step, the narrow strip of red skin
gradually turns into a beautiful rededged ribbon as it is peeled away.
This ribbon can be a beautiful garnish
on its own, but the ken-cut strips also
make a gorgeous accent on a pate.
If the ribbon is placed n ice water
before it is cut into strips, the needles
will be crispen
32
Ken-cut ginger
This technique is used by Japanese chefs to cut shoga ginger into
extremely thin strips. Ken-cut ginger,
also called nan-shoga ("hari" means
"needle"), can be bundled together
for use as a garnish (see "Simmered
Eggplant and Chicken Breast" on
p. 43). Remove the skin frorn a knob
of ginger, then use the katsuramuki
technique to peel the ginger into a
thin sheet. The sheet can then be
cut along the grain ken-style to form
needle strips.
33
trays n thc U.S. generally liold about }/K cup (30 mi}
Needle-cut Vegetable
Salad with Sesamc Dressing
o
o
Needle-cut vegetables, in addition to bcng a lovcly garnish tor sasliimi, are Ourcat as a salad on their own. I'hs
sesamc dressing gocs wcll wirh such a salad.
3 cups (300 g) total ken needle-cut vegetables such as daikon radish, carrot, ginger, radish and cucumber
1 cup (240 ml| dashi stock (recipe above(
% cup (60 mi) mirin
Vi cup (60 mi) soy sauce
4ibsp. sesame paste
Vi tsp. grated garlic
Drop Chinese hol chili oil
34
<-K
Cabbage chiffonadc
Cabbage can also be cut into thin,
needle-like strips. As n the ken-cut
technque, cutting across the fibers
makes softer strips, while cutting
along the fibers results in crispar
ones. Cabbage needle strips are popular as a sde dish to meat entrees in
Japan, and s especially seen alongside tonkatsu breaded pork.
1,2. Discard any coarse or damaged
outer leaves from a head of cabbage.
Remove about ten outer leaves and
cut out the thick white section at the
base of each leaf.
3, 4. Stack the leaves together and
roll them up tightly from the top
down.
5, 6. Slice the roll as thinly as possible, relying mainly on the weight of
the sharp usuba to pass through the
leaves as the knife moves toward the
far side of the board. Use immediately
or cover tightly and refrigrate, as the
shreds will dry out quickly.
Dressing
1 cup (240 m\}dashi stock (p. 34)
2 tbsp. and 1 tsp. rice vinegar
2 tbsp. and 1 tsp. soy sauce
1 tbsp. (3 g) katsuohtishi bonito flakes
half the cabbage is left. Cut away the thick core at the
base of each leaf, and stack the leaves up with the grain
n the same direction. Chiffonade as described above,
cutting the leaves against the grain to make soft shreds,
Crisp n ce water and drain well.
FUI a mdium pot with water and bring to 150-160"F
(65-70C) over mdium heat. Add the beef slices n a
small batch. Stir gently with cooking chopsticks to prevent the beef slices from sticking together. When the
surface of the slices turns from red to a slightly whitish
pink (as shown n picture), rnmediately plunge them n
ce water to stop cooking and drain.
Roll the beef slices tightly and serve with the cabbage and dressing.
Sasagaki whittlini
Tbis shavtng tecbnique is used on long, fibrous vegetables
such as oro burdock roof, carrots. or cvcn asparagus. The
technique is slightly similar to sharpcmng a pencil or whit[ling a stick. More trian one Icngth can be shaved at a time if
thc piceos are placed side-by-side on the cutting board and
rollcd back and forth together wirb thc free hand whlc shaving the tips.
Burdock root, shown m rhesc photos, is oiten cut
sasagaki-stylc for kimpira, a classic vegetable side
disb. Carrots and other long, thin vegetables
can be cut sasagaki-style as well; asparagus is usett to make a kimpra
vanation in the recipe at thc
cnd o thc scction.
Cutting asparagus
sasagaki-style
6. After trimming the asparagus,
rnake several straight cuts down the
length of each asparagus spear, just
as you would for burdock.
7, 8, 9, 10. As asparagus 5 not perfectly round, it won't roll smoothly
like a burdock root or a carrot. Hold
the stalk n your free hand and turn
it back and forth while whittling the
stalk down to the tip.
cook for a minute. Stir in the chili flakes, sugar and soy
42
Cutting a cucumber
jabara-giri-sty\e
O
1!)
K.azari~giri
Decorative Vegetable Garvn1
Sincc Japanese chefs consider the appearance of food to be as important
as its flavor, it's not surprismg that kazari-giri, decorativo airting, has an
essential place in tlic culinary tradition. On a basic leve!, cutting always
crcatcs dccorativc shapcsfrom perfecr thin squares and hexagonal slices
to rhc bcvclcd edges or cylinder-cut vegetables, Kay.an-gin, however, also
rcfcrs lo more hinciiul lechmqm-s or cutting vegetables in the shape of
vanous flowers and other tems such as fans. Ume-giri, one of the simples:
of (hese ciirs, is demonstraifd here. Short lengths of carrot and daikon are
ciu mo si ices snaped likc ime plum blossoms, which are a symbol of carly
spnng. Any hrm vegetable, such as potato, radish, or jicama, can be carvcd
in this way.
Cutting a carrot
ume~giri stylc
1. Cut a 3-inch (8 cm) length from a
carrot. Use the katsuramuki technique
(p. 26) to remove a thick outer layer of
skin, making a cylinder. You are gomg
to cut the cylinder into a pentagon
shape.
Stand the carrot on end and hold
it steady with your free hand as you
rnake a shallow 1/4-inch (6 mm) deep
cut along the right side.
2. Now turn the blade of the usuba
so that it is perpendicular to the side
of the carrot. Make a shallow cut into
the side to meet the first cut at right
angles.
4! i
cut
cut
50
.cut
Vegetable Canaps
A vanety of ingrediente can be used to rnake these
attractivc canaps. Those shown on the left pate, frorn
top to bottom, mcludc the following:
THE DEBA
52
dcsgncd for cuttmg tobceo, and thcy wcrc so wcll suitcd to thc task that
the Edo feudal govcrnmem o i f i c i a l l y recogniz.cd thcir quality. 1 hcrcaftcr,
knives inade n the rea received the appellaton Sakat kiwami, and became a
sought-after brand.
Thc deba is mainly uscd for clcamng and filletmg nsh and drcssmg
poultry and other meats. The most notable fcaturc of this knfc is thc
heaviness added by the wide spinc. This lends the srabilky and extra hcft
needed to cut through tough jonts and thick bones with ease. I lie hcel of
rhc blade is uscd for choppmg and cuttmg through bones. When
extra forc is nccdcd, thc fist of thc frcc hand may be used
to push down on thc spine ncar the handle.
Certain of the cjeba's features make it ideal for filletmg. I-or example,
the width and steep angle of the kiriba blade path allow the knife to slice
smoothly through rhc flcsh without sticking, even though the blade is very
broad. Thc shapc of thc kissaki tip, which curves toward thc apcx of thc
bladc, is also miportant. The thick spine of thc deba gradually bccomcs
thmner toward the up, allowmg a great deal of (recdom n manipulatmg the
blade. Thc pointcd kissaki also adds sensitvity dunng filletmg; for example,
it is possiblc to fccl thc kissaki touching thc bones, and hear the tic-tictic sound madc as the knife is drawn across thcm. Idcally, the entire
bladc should be used wlien filletmg, but thc arca from the center to the tip is particularly important for this task.
The heavy blade requires a handle wich sume heft to match, so the
wooden handle is relatively large, crcanng a good balance. It is important
to kecp a firm and stable gnp whcn domg heavy work with the deba, so
take a few inoments to fnd the correct balance when handling the blade.
The center of gravity should be on the bottom cdgc of the blade, not
toward thc kssaki tip,
This knifc comes m scvcral diffcrcnt varictics. Thc standard deba, or
hon-deba, is an all-around heavy-duty dresstng and filleting knie. A popular
variation, tlie mioroshi deba, {literally, "filleting deba"), has a thnner blade
and a narrower tip than a standard deba. It is not meant to cut through
tough boncs. but is for cuttmg a fdlct mro pcccs.
Thc ai-deba is thinner and lighter than a hon-deba, but more substantial
than a mioroshi deba. The ai-deba is not sanable for cuiting through the
hard bones of large fish, but can be used for dressmg medium-sized fish
with softer boncs such as saba mackercl. It is also vrcll suited for filleting.
"Ai" means "both"; thc ai-dcba functions both as a cutting and filleting
km fe.
The ko-Aa or small deba is often used to fillet smaller fish such as aj
horse mackercl, and it is sometimcs callcd callcd aji-deba, or aji-kiri. Thc
aji-deba is cspccially common m arcas ncar thc sea, whcrc aj is prcpared by
butterflymg and partially dryng the flcsh. The aji-deba is also useful for
filleting sm,ill freshwater fish such as ranbow trout.
Regardless of the particular type, awase-forged deba are generally preferable lo honyaki-forgcd blades. Becausc of thc heavy dcmands madc on
thc deba m choppmg and cutting through tough materials, thc flcxibiliiy
and rcsistancc to chippmg offercd by an awase-forged knife is most desirable. For professionals, a standard deba about 9-!/2 inches (24 cm) long is
best. For home cooks, about 8 inches {21 cm) is an ideal length.
i t:Ft. The same knife as ihat on p. 52.
CENTER: Josei a-debar 7.0 inches (180 mm).
Awase, shirogami steel with black water buffalohorn collar and honoki wood handle (Antsugu)
RIGHT: Ko-deba, 4.2 inches (105 mmj. Awase.
SK-4 steel, black water buflalo-horn collar and
honoki wood handle [Scki Magoroku Kinju/Kai)
54
Lateral Lne
Mizuarai
In filletmg any fish, thc first stcp is thc clcamng proccdurc or mizurarai,
vvhich literally means "washing with water." Mizuarai mcludes scaling the
fish, removing the gills, removing the interna! organs, and, i desircd, cutting of the head. It is of course a given that the knie should always be
sharp, but guttmg is particularly cumbersome with a dull blade.
It is ideal to use a threc percent saltwater solution (the same salmity as sea
water) to wash thc fish aftcr gutting, as chis maintams the texture and flavor
of thc flesh. Howcvcr, tap water is also acccptablc. Prepare thc sale water
befbre begmnmg thc mzuanii proccss by mixng a galln (4 L) of cold water
with % cup (120 g) salt. Have a seprate basin ready for washing thc fish.
The fish will be washed twice, so don't use all thc saltwater thc first time.
55
Scaling
1- Position the fish with the head
facing to the left, belly side toward
you. Handle the fish with care. Like
many round fish, tai sea bream have
sharp, hard spines n the dorsal fin
that can cause a nasty wound. Always
move your hand n the drection of
the tail when touching the fins. The
scales are also hard and stubbornly
attached, so an uroko-hiki brass scaler
s the best tool for the job.
1. Holding the head frmly, inser
the pectoral fin into the gil cover
as shown, or cut it off.
2. Move the scaler from tail to head.
It s best to work in a line along the
body of the fish, starting along the
lateral line. Move downward to scale
the belly, then scale the upper side.
56
57
62
Lightly sprinkle the tai pieces with the salt and let stand for 20 minutes. Meanwhile, bring the 1 qt. (1 L) of water to a bol in a saucepan. Place the tai pieces in the boiling water for 30 seconds, then
shock n ice water. Remove any scales. Blot dry and set aside. Peel
and cut the turnips into halves and blanch n salted boiling water.
Place the tai pieces, blanched turnips, water, soy sauce, mirin,
and kombu n a suitable saucepan and bring to a simmer over
mdium heat. Simmer with a drop-lid (otoshf'-buta) until the turnips
are tender, about 15 minutes. Arrange in a serving bowl with the
simmering (quid. Top with stivered yuzu peel.
To eat, pick out the tender flesh with chopsticks or put a piece of
fish n your rnouth and suck away the meat, spitting out the bones.
It's fine to use your handsthis s why the Japanese have damp
o-sh/foon toweis at meis.
fib
66
67
V?cup(1ZOml)sake
'Otherfish recommendations.
skin side are well-browned. Turn and grill the other side
Porgv, snapper, sea bass, branzino. yellowtail, cod, salmn, tilefish and
pompa no
70
Mizuarai
Before beginning, prepare a 3% salt
water solution by mixing a galln (4 L)
water with % cup (120 g) salt.
1. Position the fish with its head to
the left. Holding the head with the left
hand and the deba with the right, use
srnall strokes of the blade to gently
scrape the scales away, moving from
the tail to the head. Take care not to
pierce the flesh. When the scales have
been removed from the first side, turn
the fish over and scale the other side.
Rinse the fish n a basin of salt water
or under cold running water and dry
well with a paper or cloth towel.
2, 3. With the head to the left, place
the knife on a slight angle, positioned
to make a diagonal cut behind the
pectoral fin (photo 2). Insert the blade
and pul the knife towards your body
lo cut halfway through the fish. Flip
the fish so it is now upside down,
with the head still on the left. Inser
the knife behind the pectoral fin on a
diagonal matching the previous cut,
and draw the blade toward you. This
will remove the head.
4. Lay the fish with the tail end to the
left.
5, 6, 7. Extend the right ndex finger
along the spine of the blade for stability as you hold the knife, and place
the left palm gently on the fish to
keep it from slipping. Use the middle
part of the blade to make a shallow
cut along the belly to the vent opening. Remove the innards.
8. Gently holding the fish open with
the left hand, scrape along the spine
with the knife tip to remove the dark
red blood Une of the kidney Wash in
salt water and thoroughly blot the surface and cavity with a paper towel.
Cutting
the second fllct
o
from the back side
18, 19. Switch the fish so the tail s
on your right. Using the entire blade
from heel to tip, slice the flesh away
from the rib bones. Work from the tail
to the head end, holding the ribcage
open, to make this deep cut.
Vincgared Mackerel
2 macksrel (liis
'/2 cup (100 9) granulated sugar
76
79
Lightly sprinkle the fillets with sea salt and leave for 10
or grill pan. Place the fillets skin-side down and grll for
Hiraki Butterflyiri
There are innumerable ways of prcparmg fish m Japan. One of thc most
popular is to make kimonosemi-dricd flsh, cured witb salt. that are broilcd
or gnlled over hot coals. Hiraki, or bulterflymg, is the way Kimono are prepared before cunng. This method keeps rhe fish m a single piece while
openng the mximum possiblc surface rea for dryng.
Tsubonuki is a method for rcmovmg rhe gills and innards rhrough thc gil
covcr wirh a pair of disposablc chopsticks.This rcchniquc is uscc for small
or mdium fish such as mjimasu rambow trout (shown hcrc), hoklte Atka
mackerel, mebaru rockfish and ayu swcctfish. Ir is particularly uscful when
the head is to be kept on durng cooking.
Il is important to note that the tstibonuki ^uttmg tcchniqiie can only
be used on very fresh fish. If the fish s too od, the interna] organs soften
and break very casily, and cannot be pulled out with chopsticks.
82
Buttcrflyng
6. Position the fish diagonally with
the tail to the upper right, the dorsal
spine facing you, and the head to the
lower left.
7, 8. Make a single cut along the
centerline of the fish just to the upper
side of the dorsal fin. Use the entire
length of the blade to slice open the
fish along the back from tail to head.
Be extremely careful not to cut too far
ond slice into the belly of the fish.
9. Reposition the fish so t s bellydown, with the head facing you. Raise
the handle of the knife so t is nearly
vertical and place the tip against the
back of the head. Use just enough
downward pressure to cut through
the top of the head, stopping when
the blade reaches the tongue.
:
10. The fish can now be opened completely so that t lies fat.
11,12. The spine and rib bones are
removed by cutting the rea shown
inside the rectangle n photo 10. First
turn the fish skin-side up, with the tail
to the left. Stide the knife along the
back of the fish just above the dorsal
fin, moving from head to tail. Repeat
this long cut several times, raising
the flesh to expose the bones further,
until the bones are just separated
from the flesh.
13. Reverse the blade so it faces the
head, and cut off the strip of bones at
the head end.
14. The fish s now butterflied and
ready to cure.
hour. Remove and pat dry. Lay the fillets skin-side down
treat.
fillets
17. For easier rernoval of the fillets,
a shallow incisin a mus be made all
around the fish along the fins. Start
by making a shallow vertical cut at
the tal.
18,19. Using the V between the
thumb and ndex finger as a brace,
place the knife blade-up and begin
to make a shallow cut around the
circumference of the fish where fins
meet flesh. Begin with the side of the
fish that is closest. Working with the
blade up may be a little awkward at
first, but it ensures that the cut will not
be too deep.
20, 21. When you begin making the
incisin around the part of the fish
that s farthest away, use the groove
between the ndex and middle fingers
to steady and guide the knife. Work
slowly and carefully, using the tp to
make the cut. As you approach the
head end of the fish, raise the handle
to finish the cut {see photo 21).
90
claws
Preparing Crab
In Japan, as in many othcr countries, crustaccans such as crab, shrimp, and
lobsrcr are considcrcd dclicacics. The Japanesc prepare crab m a varcty of
ways, boiling if in itabetnono (hot pot), quick-simmenng in sbabu-shabu, or
gning it n the sbell with sake dnzzled over thc top. Skilled Japanese chefs
use the deba, not scissors, ro den and delcately seprate whole crabs that
can weigh more than two pounds.
This scction features the zuwai-gaui, or snow crab, which is m scason
dunng the winter months. The first step is to prepare plenty ot boiling
saltcd water (1 hcaping tcaspoon of salt per 2 quarts/2 L water) to cook
the crab. I.ower thc crab into the cooking w,m-t slicll-.side down, [o prevcnt the inn;irds from leaking out dunng coolting. If the body of the crab
(without the legs) is around eight inches (20 cm) wide, bol for 10 to 15
minutes. 11 it is much smallcr, five minutes will do. Cool the crab complctely before begmning to takc t apart,
<H
body
base
Cut the crab into peces and remove the meat, eggs
and nnards from body and legs. Reserve the carapace
and the shells from the legs. Discard the papery casngs from the body of the crab. Combine the shells,
water, vinegar, soy sauce and granulated sugar in a nonreactive saucepan. Bring to a slmmer, then mmediately
remove from the heat. Let the liquid cool to room ternperature, then strain.
If using the carapace shell as a serving dish, rinse and
blot dry. Place the arugula, crabmeat, eggs and innards
n the shell. Arrange the vinegar dressing in a small cup
on the side.
THE YANAGIBA
100
when drawing it smoorhly from heel to tip through thc fish. Profcssional
chcfs use blades nearly 14 inches (36 cm) in lengthnearly as long as a
small swordbut thcy are skillcd at using thc cntire length, and also have
ampie room to work. l'or thc homc chcf, a blade about 12 inches {30 cm)
long is more than adequate.
Japanese chefs have a huge range of cutting techmques at their disposal
to enhancc the flavor, texture and appearance of che food they are preparing. This is espccially clear wirh sashmi, whcrc thc typc of fish bemg shced
may determine which cutting techmquc should be uscd. (This is explamcd
in further detail in the sashimi section on page 106.) In some cases, more
than one curting style is applied to a particular fish to highhght differenr
tcxturcs; toro fatty tuna bclly, for cxamplc, may be cut into thick slices to
emphasixe its satisfymg nchness, and thm slices fhat bring out its cxqmsitc
meltinno texture. Served aloncrside
each other, tlie difieren! cuts contrast thc
o
outstanding qualities for which toro is pnzed,
The yanagiba is never pushed, but is rather drawn or pulled (in Japiine.se,
thc phrase for cutting sashimi is "stuirimi wo hiku"biku being the verb "to
pul"). In thcory, the longcr the knife, the less stress is put on the flesh.
Many vanations on the yanagiba have been developed to cut specihc
kinds of seafood nto sashimi. For cxample, thcjugubiki is used to sliccjwn
blowflsli. It functions in much thc same way as thc yanagiba, but thc blade
Yanagba, 11.7 inches (300 mm).
Honyaki, shirogsmi steel, mirrorfinish. KokuTan cbony handle wh
a silverband. (Hiyoshmaru]
and ihickness of the spine are much thmner to facilitate slcing the clastic
flesh of this fish nlo paper-thin slices.
Another sashim knife called tlie iakohiki is used mainly in the Kanto arca
101
of castern Japan. This square-tipped knife has A straight sbinogi line and
cuttmg edgc. According to legend, in thc Edo era, chcfs who had to slicc
sashimi in ront of nobles were reprimanded for pointng thc sharp tip of
thc sword-hke yanagiba at thcir bettcrs, so thc chcrs began having knives
made without a pointcd tip. Rcgardless of thc truth to this story, the
straght cuttmg edge and squared-off tip of the takohiki are wcll-suitcd
for cntting lood tnto even squares. Still, this knifc is rarcly uscd outside of
K a n t o today; most chcfs use a yanagiba to slicc saslumi as rhc tip comes rn
handy for precisin work.
Thc yanagiba is uscd for skinnmg as well as slicing. In Japanese cuisinc,
whcn fish are grilled, simmered, or sauted the skin is gcncrally left on and
c a l e n , f - o r sashimi, however, the skin is removed in most cases, which gives
the fish a fmer texturc. Jn somc fish, likc sea brcam, a beautiful red paltern
is revcalcd on thc flesh whcn the skin is removed. Fish in the yellowiail
family are similar: in the winter, when they are at ther peak, a paper-thin
layer of white fat, like a dusting of snow, remams after thc skin is removed.
Natural giiis likc thcsc can be a bcautiful acccnt in a sishimi arrangcmcnt.
a
Skiinnin
Tbc skin may be removed from filiis scartmg either from the left or the
Hght cnd. If starting from the left, the bladc should face to the rtght as the
skin is pulled off, and vice versa. Regardless of dircction, the skin should
be removed from tail to head end.
The fillct s placed skin-side down, with che head cur end m the direccin to be skinned. The irst stcp is to cut a "gnp"a small piccc of flesh
to hold securely as the skin is pulled aw;ty. THc kmfe should cut bctwcen
skin and flesh m a sliding motion as the skin streCches in the opposte
direccin. Don'c worry about cutting though the skin by mistake; simply
start over from that pomt.
^B^
3. Trimming away the cha/red musce fiber from the center rea will give
the sashimi a more delicate flavor.
104
ira
ior>
the flesh is cut into thick slices to deliver a substantial, satisfying mouthful.
'I Iierc are also various ways to tcndcrize and
tmprovc the texture of chewy seafood like squi'd, or
fish with a tough exterior like mackerel. Some of
tnem nave poetic ames: matsukasa-giri, for example,
means "pme-cone cut," smce the scored surface of
the flesh resemblcs a pinc conc; kanoko-giri, spottedfawn cut, tecalis the markmgs of a baby deer. In the
case of mackerel, even when the skm is removed, a
silvery, shghtly hard surface remains. Yaezukuri, or
"doubled cut," is used to score this surface, makmg
the ftsh eastcr to chcw.
The arrangement of sashimi on the pate is based
on the ancient Chnese concept ot Yin-Yang, which
expresses the mterdependence of opposmg forces in
the natural worki The round
cdge
of the kmfe is
o
c>
consdered yang; the oppositc sidc is yin. Fish shced
kirazukuri style on the yang side are prcsented on a
SLjiare or rectangular ym-style piale, while hsh shced
with the sogigiri or usuzukuri technique on the yin side
are placed on a circular yang-stylc pate. The shccs
are always arranged in odd-numbercd groupmgs.
Whcn prcscnting sashimi, the slices and garnish
can be arranged to echo the natural scenery of a traditional mountain-nver paintmg. Choose whcrc you
want the "fronr" of the pate to be. regardlcss of its
shape, and tnake a mountan of tan-cut daikon radish on the far sde. Then lay a shiso leaf, if you have
one, aganst the side of the "mountan," and place
the sashimi slices, overlappmg and standmg up as
much as possible, to flow away from the mountan
and around the pate. Eclible garnishcs such as wasabi
leaves, warabi fern, purplc shiso flowers, or shiso buds
can be addcd to the arrangement as shown in the
photographs. A mound of ground wasab is always
placed on the right-hand side of the pate so that
it can be easily reached with chopsticks held m the
nglu hand.
108
. -,
rr
WM./J
Sogizukuri Sliciii
This fairly thin cut is good for slighrly tough or fibrous fish, as ir makcs
che flcsh softcr and easicr to chcw. Thc thickricss of rhc sogizttkuri (also
called sogigiri) sashinii slices is adjustcd dcpcndmg on rhc kind of fish.
With sogizukuri rhc anglc of rhc km fe can be adjustcd to maximizc rhc arca
of cach piccc, incrcasmg yicld.
This technique makes ir clc.ir why Japanese say hiku, "to pul," instead
of "to fiit" whcn slicing sashimi. 1 he bl.idc ncver pushes or <.~uts, but is
rather drawn smoothly back wirhout any addt-d pressurc.
I 10
1 11
Hirazukuri Slicin
This relatively thick cut is commonly used for softer, less fibrous fsh.
Usually, the lillet is positioned with the head end on the righl and the
tail to the left, so that the thinnest part of the fillet faces the front of the
board. It's best to place the fllct at the front edge of the curting board.
Thc frcc spacc is necdcd to accommodatc the length of the bladc as it is
drawn through thc fllet from hccl to tip. If thc fllct s in rhc ccntcr of rhc
board, thc knifc handlc will gct in thc way. It's important ro use rhc cnUrc
length of thc bladc for this technique.
112
Hirazukuri
1. Lay the fillet at the front edge of
the cutting board, skin-side up, tail
end to the left.
2. Extend the ndex finger along the
knife spine to control the pressure,
direction and stability of the cut.
Wrap the thumb and other fingers
around the handle. Place the heel of
the knife at a slight angle just in front
of the edge of the fillet. The thickness
of the cut s determined by the placement of the blade (here, the fillet is
sliced into 1/i inch/ cm thick pieces).
3. 4. Drop the tip to about 45 to
touch the fillet, then draw the knife
toward you lightly, keeping the blade
in constant contact with the fish and
keeping the pressure consistent. As
you pul the knife, imagine that you
are describing a short are with the
tip. The blade should remain completely perpendicular to the board.
The pivot point of the cut moves from
the heel to the tip of the blade as t
slices through the fillet; it is always at
the point where the knife blade and
the fillet meet. The drawing motion
should be completed n a single rapid
motion, cutting the fibers of the flesh
cleanly. This will give the sashimi a
glossy appearance.
5. When the cut is completed, draw
the knife nearly to the tip and give it
another brief tug to make sure that
the piece s cut through completely.
6. Without taking the knife away from
the cut piece, move the slice off to
the nght side of the cutting board,
keeping the blade in contact with the
board. If the slices are cut very thin,
or the fish s flaky, leave the pieces
undisturbed and continu cutting.
113
Usuzukuri Slicin
This technique is used for fish with frm, elastic flesh, such as fugit blowfish
or freshwatcr fish, and for chlllcd hsh. The rcchniquc is basically the same
as soffzukuri (pagc I 1U), but the flesh is cut paper-thin,The blade should be
visible through the flesh while slicing.
Matching food to tableware is un important element o) [apese cnisine. Since the thin slices of usuzukuri are transculent, a pate wtth a beautiful color or partern lets gucsts enjoy the combined effect. It's also wise to
prepare the sashim mmcdiatcly bcfore scrving, so the delicatc sliccs don't
drv out.
114
115
110
Scoring
o
6. Keeping the skin side up, rnake
four or five shallow parallel cuts down
the length of the fillet. Cut only about
Ve inch (3 mm) deep.
7. Turn the fillet so that the wide end
s to the right. Using the hirazukuri
technique (p. 112), make a shallow cut
about 1/4 inch (6 mm) from the head
end.
8. Move the knife down Vi inch (6
rnm) and make a second cut, this time
going all the way through the fillet.
Slide the cut piece to the right with
the knife.
9. Repeat steps 7 and 8, moving each
piece to the right as it is cut.
10. The vinegared mackerel s now
beautifully cut and ready to arrange
for serving.
117
Matsukasa-giri
1. Place a rectangular strip of
cleaned squid diagonally on the
cuttng board.
2, 3. With the blade facing away
and at an angle nearly parallel to the
board, draw the knife toward you to
score the surface of the squid on the
bias. Starting from the edge, score at
intervals of about V nch (3 rnm). Take
care not to cut more than halfway
through the flesh.
4. Carefully lift the squid, holding
one end with the free hand, and place
t on the opposite diagonal. (That s,
lift the end on the lower left and place
t on the upper left.)
5, 6. Score on the bias with the knife
blade facing away and nearly fat to
the board, starting from right to left.
This should have the effect of crosshatching your first set of score rnarks.
For sashimi, push the long edges
together to make an are shape and
cut into bite-size pieces.
7. Pushing the long edges of the
squid together causes the cut parts
to bloom outward. For a more pronounced effect, blanch the squid n
boiling water for a few seconds and
shock in ce water before slicing. Cut
into bite-size pieces.
i I!)
Kanoko-giri
1. Place a rectangular strip of cleaned
squid diagonally on the cutting
board.
2. I l.iHiri'i Hit- blade straighl up j t u J
down (perpendicular to the surface),
draw the knife toward you to score on
the bias. Start at the right edge and
rnove toward the left.
3,4. Score rhythmically at approximately Ve-inch (3 mm) ntervals, taking
care not to cut more than halfway inte
the flesh.
When you reach the end, carefully
lift the squid, holdng one end with
your free hand and place it on the
opposite diagonal (i, e., lift the end
on the lower left and place it on the
upper left).
Draw the knife toward you with the
blade straight up and down to score
on the bias at the same ntervals as
before. This should make a crosshatch
over the first set of score marks.
5. Blanch n boiling water for a few
seconds, then shock n ce water. Cut
into bite-size pieces.
i/n
Naruto-giri
1, 2. Trim the cleaned squid into a
rough square. Turn 90" so that the
trimmed edge is at the top with the
skinned sde up so that the flesh will
be cut along the grain.
3. Gently draw the knife across the
surface from top to bottom to score
the flesh at Va-inch (3 rmm) ntervals.
Move from right to left, taking care
not to cut more than halfway through
the flesh. Try to rnake the depth of the
cuts even by keeping the contact of
the blade against the flesh consistent.
4. Turn the squid over. Arrange the
shf'so leaves on top, cutting them f
necessary to fit the squid.
5. Roll the shiso and squid together,
making sure that the score marks run
lengthwise on the outside of the roll.
6. Positon the roll seam-down and
slice into rounds of any thickness
desired.
21
5. Stistikiri
put on the liccl whilc curcing to utili/e the curve of the bladc.
9.6 nches (240 mm), honyak, Yasuki shirogam steel, black water
6. fuguhiki
The Mude of rhis knife is sleek, thin, and lighr, designed for slicing/gn, or blowfish. f ; ugn lias rather tougli elastic whitc flesli that
must be sliccd papcr-thin to be cnjoycd as sashimi.
10.5 inches (270 mm), awase, Yasuki shirogami steel, black water
buffalo-horn collar, honok wood handle (Izutsuk brand)
7. Kurouchi RyoJeba
This is a very practica!, basic knife: only the cutting edge and the
back sido are sharpcncd and polishcd. The blade is double-gnnmd
1. Morosbi Deba
Mioroshj mcans "fi!letmg."Tns sleek deba, wiih it.s slcndcr spine
and profilc, is optimal for fillcting. The shghrly narrow gnp makcs
it easy to turn the knife while cutting.
From left: 10.5 inches (270 mm), 9.6 inches (240 mm) and 8.4
nches (210 mm).
Awase, Yasuki sbirogami steel, black water buffalo-horn collar,
honoki wood handle (Izutsuk brand)
8. Deba knife
Since fish are a majnr par of Ja pariese cuisme, deba come in many
2. Yamgiba (bobu)
willow leaf, bul this knife is also called shobtt, or "ins Icaf."
Far left: 8.4 nches (210 mm), awase, Yasuki shirogami steel, black
water buffalo-horn collar, honok wood handle
From left: 12-9 inches (330 mm), 11.7 nches (300 mm), 10.5 nches
(270 mm), 9.6 inches (240 mm) and 8.4 inches (210 mm).
Awase, Yasuk shirogami steel, black water buffalo-horn collar,
honoki wood handle (Izutsuki brand)
3. altohilti
Likc the yanagiba, this knifc es for slicmg sashimi. Taha mcans
'octopus," and the takohiki is so called because its straight tip is
vcry handy or cutting curlcd octopus legs. Thcsc days, Iiowever,
the yanagiba is more popular.
Next two, from left: 6.4 inches (165 mm) and 4.8 inches (120 mm).
Awase, Yasuki shirogami steel, black water buffalo-horn collar and
honoki wood handle (Izutsuki brand)
lo hllctmg, I hese three Kansai-siyle eel knives are designed ior filleting from the belly. (Compare tn the Kanfo-style ccl knives shown
Unag mcans "eel" and salti means "to tear," which refers in this case
1 1 . Kaimukl
fact. to reinove. Whcn rhc bones are fmely chopped witli this knife,
Kiya makes a few very popular knives for opcning shcllish (La
11.7 inches (300 mm), awase, Yasuki shrogami steel, black water
buffalo-horn collar, honoki wood handle (Izutsuki brand)
whose nearly fat shells are opened as if scraping the insidc with
the head of the knife. Made of steel.
From left: 8.4 inches (210 mm), 7.6 inches (190 rnm), 7.0 inches
(180 mm), 6.4 inches (165 mm) and 6 inches (150 mm).
Awase, Yasuki shirogami steel, black water buffalo-horn collar,
honoki wood handle (Izutsuki brand]
15. Ckukabocbo
This ( lmese cleaver is 4l im-lu-s (1 10 mm) widc aml weiglis nuxv
than 2 potmds (9(K) g). Chnese cleavcrs come in many sh.ipcs.
dcpcnding on che regin of China a che i is from. I Im cleaver has
,i double-ground cdge, makmg u possibl' t u rliop food. L- ni u m o
sirips. or slice it papcr-thin all wiili the sanie toul.
8.8 inches (220 mm), No. 2 (thicker type), Yasuki shirogami steel,
stainless-steel bolster and bubinga wood handle
Knives on Lo catin
Tuna Knives
Filleting tuna, whch is a daily task at the Tokyo ish market, takes a great
dea! of skill and efort. A team of at least three workers is needed, along
wth an arsenal of tools. In additon to a saw, there is thc maguro bocho, or
tuna knifc. a forrnidably long sword-shapcd bladc madc for fillcting [hese
fish rhat may weigh 440 pounds (200 kg) or more. The bladc, aronnd 5
fcei in length (150 cm), is used lo quarter thc cntire body cleanly, with
two men handling the tool and a third steadymg the tuna. Then theres the
4-inch (100 cm) long bancbo, or half-tool knife, uscd to makc the first cut
down to thc spinc, and latcr to halvc each quarter. There are thrcc smallcr
knives as well rhat are used to complete thc task, whch professionals can
carry mit in ten minutes.
The maguro bocho are not necessanly of thc same quality as Japancsc
kitchcn knives. If the knives were madc with a high carbn conrcnr, thcy
would chip and crack whcn working with thc largc fsh. The hcavy work
of cuttmg through such large amounts of flcsh demands thc claslicity ot
sofrer stcel.
126
Unagi
o knivcs
Regional diffcrcnces in rhc prcparation of ccl are reflectad in thc types
of knives used in each rea: Tokyo, Nagoya, Kyoto, Osaka, and Kyushu all
havc thcir own types of unagi-bocho. Unagi s generally fHeted butrerfly-style,
bar chcfs in thc arca around Tokyo flllct them Irom the back, while those
in the Kyoto-Osaka arca, and ncarly evcrywherc clsc in Japan, fillct them
from the belly. Preparation varios between thc rcgions as wcll: In thc Tokyo
arca cel fllets are ste,mied bel ore grilling, bi.it around Kyoto and Osaka
they are gnlled straight away.
Ecls are kcpr ahvc until thc last minute befte hlleting, whcn they are
put in a bucket of ice water to slow thcm down. Whcn thc eel s put on
thc cutting board, a stilctto-hkc meuchi s uscd to picrcc its hcad and pin it
down to thc board. A dccsivc, straight cut with the hccl of thc knifc kills
the eel instantly; the chei then zips the heavy, angular unagi-bocho down
the length of thc cel's body, filleting it butterfly-stylc. A professional unag
chcf can fillct thrcc ccls in two minutes.
The tools of the trade: the meuchi and the unagt-bocho. The
Kanto-style knife shown here is designed for splitting eels from
the back. The wide, straight tip of the blade is double-ground to
keep the knife from hitting the eel's central nerve. The point where
thc angled tip meets the main edge is used to remove the gills.
Soba knife
Buckwheat, or soba, has bccn cultivated in Japan for inore than a thousand
ycars. Noodles madc from buckwhcat bccamc popular somc thrcc hundrcd
years ago, when laborers crowded the booming city of Edo. They loved the
rcfreshing, slightly sweet flavor and energy-boosting properties of these
noodlesnot to mcntion the speed with which thcy could be caten. Soba
is Japan's original fast food, and soba shops still outnumbcr hamburgcr
chain outlets.
At Matsuya-Kanda, one such soba shop in Tokyo, the noodlc dough
is made from buckwhcat flour, with somc whcat flour addcd for clasticity
(eggs are used as a binder). A cyprcss-wood pole is nscd to roll and strctch
OPPOSITE: Takayuki Kodaka, head chef at
Matsuya-Kanda, cutting soba noodles.
A wooden guide, or komarta, held n
the left hand, helps keep the width of
the cuts uniform. The knife handle is
covered with sharkskn, which helps
Kodaka to maintam a steady gnp when
wielding this heavy knife.
the dough into a papcr-thm sheet that is folded mto an eight-layer stack
for cutting. The heavy soba-giri bocho cssentially shaves away /-inch (3 mm)
strips from the stack to crate a bundle of long, perfect noodles. Matsuya's
simple zaru soba, cookcd noodles served on a lacquered tray accompamed
by a cup of dipping sauce, is the perfect way to savor the dclicate swectncss
of frcsh soba noodles.
131
Hamo knife
huno, or daggcrtooth pike conger, is only in season from June to the end
ot August. A classic men ircm in summer. ir is otten enjoyed as sashimi or
(empura, or m shabu-sbabu.
This long, thick-skinned fish, which belongs ro the col fanuly, has innumerable hard bones thar mus be cut and softcned heforc cooking so that
rhc fish can be caten with case. This proccss, called hamo no bonekir (literally
"conger-bone cutting"), curs and seprales the bones. The fish is first filk-ted butterfly-style with a deba knife. and the skin Icft on. The chcf thcn
uses the long, t h m bamokirt (conger knife) to makc a senes of vertical cuts
at cise nter/vals, working from the l e f t and going .ill the way down ihe illet. Whcn the process is flnished. the fllet may be ciu into 1-inch (2.4 cm)
picccs and blanched to sofrcn the skin before bcmg scrvcd as sashimi.
i i
S H A R P E N I N G
The Stonc
A carbon-steel [apese kmfe should tu-ver be sharpened with anything
other tnan a water stone, smce usmg a sharpening steel or an oilstone
would ruin thc cutting cdge. Proessionals use thrcc different grades of
water stone to sharpen tlier knives: thc arate (coarsc stone), thc kaki (fine
stonc) and thc sbiogtto (hntshmg or cxtra-finc sronc). I;or thc
home cook, the nakato sinne vvtll sulfure.
Althuugh natural waUT M ores aiv sull lound in [apan, especially in Kyoto and Kumamoto prcfecturcs. ther increasing rarity has madc thcm cxpcnsive-as much as a thousand dollars
tor a single stonc. These days, thcy are mai'nly uscd for polishing traditional [apese swords; mosi people use synthetic water
stonesusually alumnuiin or silicon carbidefor ni.initainini;
cooking knives. Thcse are incxpensivc and more rcadily a\'ailablc
than natural water stones, in addition to Lieing casier to use.
Both natural and synthetic water stones come in a ran^e
or gram siy.es, from as coarse as 80 to as fine as 8,000 grit.
To determine thc gnt of a water alone, t h e abrasive grains are
p.isscd through a sieve. The numbcr of holes n thc sieve wiihin
a onc-inch (2.5 cm) squ.irc corrcsponds to thc number of the
grit. Therefore, a #800 (800 grit) <ir<io coarsc stone consists of
grains that passcd through an 800-hole-per-inch sieve. Since
a greater number of liles per inch means that ti u- holes are
smallcr, highcr numbers indcate a finer grit.
Synthetic stones are catcgorizcd ]ust like thc natural stones. Thc eoarsc
arato rangcs from 80 to 220 grit, and is mostly uscd on ncwly purchased
knives that liave or yet been sharpened. Thc fine nakato rangcs from 400
to 1500 gnt. and is considered thc basic stonc for sharpening, with a widcr
range of uses than the other two.The cxtra-fmc shiageto generally lias a grain
of more t h a n 3000 ^ril, ,md sharpens knives vcrv finely. It does the subtle
work of fimslimg unevcn Mirface arcas, and ni.ikes the edge razot-sharp.
follows an are from rhc bottom of rhc sronc to thc top (see details on page
139). The knifc should always follow rhc shmog lino as it movcs across rhc
sharpening stone.
Whcn rhe ornte (edge sidc) is correctly sharpened, a kaer or long regular
burr is formcd [illustration 3] toward rhc ura (back side) or rhe blade. 1 he
kaeri may be visible as a white hnc down rhc cdgc because ir reflects rhe
h'ghr. Ir can also be fclt whcn rhc hladc is touched lighrly wtrh rhc cusnion
of thc Icfr rhumb. The proccss or sharpening thc knifc acrually consisrs of
repeatedly forming and removng kaeri.
Although ir looks straght to the naked eye, a sharpened edge appears
jaggcd, like a saw, if viewcd undcr magnificarion. A knife uses norches to
cut, just like a saw, but on a much fincr Icvcl; rhs is why a Japancsc knife
cuts best wlien ir is pullcd. 1'he extra-fme shiageto stone is uscd as a final
step to rnake the notches as hne as possible, since thc fincr thc notches, thc
bcttcr thc knifc wll cut. (Incidentally, the shiageto should only be used on
carbn stccl, not srainlcss stcel. On a stainless steel knife, the shiageto wll
makc such fine notches that rhcy no longcr catch thc material bcmg cut,
and the blade will be mef lectivo.)
Some professionals pul a double edge [Justration 4] on the blade.
The second cutting edge is called thc toba, and while it does not atect the
sharpncss, it docs greatly improvc thc durabihty. Some chefs prerer having a koba on thc lower parr of thc deba blade, whcrc t can be used for
totigher chores likc chopping bonos. A koba can be casily madc by moving
the blade at a more acute angle during the finishing-slone Magc [illustration 5|. The kaeri is then removed by sharpening the back side.
[Edge
shinogi
(Back sde]
blade path
stone
koba
blade pa h
ILL. 4
ILL.2
shinogi
blade path
shinogi
kaeri
-, , ...
koba
cutting edge
ILL 1
I ,;.
ILL.
ILL.
I 19
8, 9. When the kaeri on the first section of the edge side of the knife has
formed, repeat the process for the
next section. Move all the way down
the knife to the heel.
10. Now work on the back side of the
blade. Turn the knife so that the edge
s away from you. The right ndex
fingen should be placed near the
neck. Keep the thurnb on the spine.
With the leftfingers on the fat of the
blade, move the knife upward with
pressure and downward without n
the same manner as before. The edge
side should be sharpened 70%, and
the back side should be sharpened
30%. The main purpose of working on
the back side s to remove the kaeri
that formed while working on the
edge side. As before, sharpen each
section of the blade from tip to heel.
Stop frorn time to time to sprinkle
water on the stone and to test the
edge.
11. Approaching the heel, the handle
of the knife will get in the way. Move
the knife so it is nearly perpendicular
to the stone.
When the kaeri forms on this side,
turn the knife to work on the edge
side and remove the kaeri. Work
down the length of the blade on both
sides (keeping in rnind that 70% of
the sharpening takes place on the
edge side) until the knife is sharp
enough.
II
DAILY
MAINTENANCE
ni 6
chips
ILL. 7
sharpen up
to Ihis line
ILL. 8
How many limes can a knjfe be
sharpened? With steel-jacketed awase
knives, the chips or rusts can be honed
away until the hagane steel on the
back side, which makes up the cutting
edge, s worn away. The soft iron core
of the blade cannot be mado nto a cutting edge. With smgle-forged honyaki
knives, the chips or rusts can be honed
away until the tempered steel (delineated by the waved temper line) is
worn away. Untempered steel cannot
be sharpened mto a cutting edge.
ILL. 9
-i ;
PURCHASING
JAPANESE
KNIFE
Makmg
a Choice
o
The most suicable type of knife really depends on the cook. Mosr homc
cooks in Japan have an timba (also called a nakiri-bocho) and a deba. An allpurposc double-ground knfe called a santoku is also found in many kitchcns; thc gyulo, or beef slicer, which is versatle enough to cut manv things,
is anotner popular choice, Those who enjoy cookng .ind frequently hold
parties at home generally have a few more speaalized knives. For example,
thcy may have a good yanagiba if they likc shcing sashimi ouf of fish fillets from che supcrmarkct. Cooks who are scrious about Japancse cuisinc
should have an nsuba and a deba ar minimnni.
For casual cooks, as well as those who do not have experience wiih apese knlves, an awase knife is a better choice than a honvakl bladc. Even if
thc carbn stccl cdgc of an awasc knife is chipped or crackcd, rhc dainagc
vvill be mnima] because the softer npper part of the knife will stay intact.
Furthermore, an awase blade s f a r easer tu sharpen.
Wherc to Buy
If possible. it is bcst to purchase a knife at a local outlet. This makes it
possiblc to ensure that the kmfc is not warpcd, that its balance is suitable, and that it lias no siirface scratches or blemishes. Bccause most single-ground [apese knives are hand lorged, lliey are natur.illy all slightly
diffcrent. These differenccs are very subtlc, bul it is very important lo find
rhe knife that ccls bcst when actually held in the hand. Even for those who
don't know much about knives, letting "what fcels good" gudc the knife
purchase is a sound course of actton. If buying online is the only option,
make surc the seller offers certain maintenancc services, incliidmg honhatstikc (cxplained bclow), sharpening, and repairing serious rusiing, chips and
cracks.
When btiying a knirc, it is n good idea to purchase at least a nakalo water
stone at the same time, as wcll as a good woodcn cuttmg board. Wooden
[Edge side]
[Back side]
ctitting boards are prcfcrable to plstic, as carbn stccl knives work bctter
on soflcr surfaces.
lonba-tsuke Service
[apese knives are often sold as shown in illustration 10, with the gray
1LL. 10
bonba-tsuke, "makmg a real edge." Thc proccss of removing the rea between A and B is callcd ura-oshi, or flattcnmg thc back side. Honba-tsuke service is common
in Japan, whcther thc blade comes from a knife shop or
va the Internet, but it rnay be diffcult Lo find somconc
with these sklls m a local knifc shop outsidc Japan. Some
knives are sold with honba-tsuke already completed; again,
t is best to confirm rhis with the seller before buying a
knif.
JAPANESE
KNIFE
MATERIALS
The Bladc
The malcriis used to make Japanese knives can be gfOUped into two categorics. One is carbn steel, a material used m mosi Japanese knives. Carbn
stecl s madc in thc forgc by adding carbn to steel made from iron sand.
Honyaki knives are made completely of carbn stcel, whilc awase (knsitwi)
knives are made by combining carbn steel and sofre' iron.
Fre second category o matenals includes stanless stccl. lo make stainless steel, chrome (more than 12%) is added to carbn steel. Because flus
prevens rnsring, stanless steel is used in both Japanese and Western knives
made for lime use.
[apese kitchen kimvs used to be forgcd from lantahagane Japan stccl,
whicb is a carbn stccl made using the ancient talara lilast hirnact- method.
However, these days the mam material is Yasuki Specialty Steel (YSS).
YSS, which has a high carbn contcnt, was invcntcd by Hitachi Metals
Ltd. using thc ideas behind tatara bl.ist-furnacc mcthods to crate stccl tliat
could be mass-prodiiced. YSS, considerad to be the top quahty stccl for
forgmg today's [apese kitchen knives, comes m severa! difercnt varietics,
dependmg on thc percentaje of the metis and other matenals. I hese are
namcd usmg colors, e.g., shirogaiui ("whitc-paper"). or aogami ("bluc-papcr").
(Originally, thc varietics of YSS wcrc differentiatcd by pasting papcr labels
of various colors on thc steel.)
JIS SK stccl
("ontams carbn, as well as impunties such as phospnorus and sulfur. JIS
SK steel is used for hand tools such as saws and axes.
YSS kigami (ycllow-paper)
I his carbn stccl contams fcwcr impunties than SR stcel. It is used for
high-quality hand tools and in low-qualty kitchen knives for homo use.
147
This type of stainless steel is created by adding chrome (more than 13%)
to shirogami (white-paper) stecl.
Swedish steel
This is a very pur carbn steel made in Sweden. Misono, a Japanese knifemaker, uses this high-quality steel for one of" its knife senes. If impropcrly
mantaincd, Swedish stecl rusts just as YSS carbn stecl docs, but it holds
an cdgc well and cuts food very cleanly.
Since a higher carbn content makes a harder, sharper blude, proessionals
prcfrr high-carbon YSS steel to stainless steel. Howcvcr, the high pcrccntage of carbn makes thcse knives easy to damage and difficult to sharpen,
so stainless stecl knives are popular arnong casual cooks. Nowadays, many
steel compames are workmg to develop new kinds of high-quality and
well-balancea stecl by .icLmg other comnonents to trie carbn steel. Tliese
new vaneties of steel are ofien named after the company that produced
them or the matenals that were added.
148
149
FISH
ANATOMY
pin bones
rib bones
pectoral fin
Ths illustration shows thc progress of thc cutting cdgo of thc kmfe toward
the spinc of thc fsh during fllcrmg. The fillctmg is or done with a single
strokc, but bv making scvcral passcs across thc bones, adjustmg the .ingle
of thc cufting cdgc to match thc angle of the bones.
150
G L O S S A R Y
AJ
muscle, and cspccially the livor of chis fish coniam lethal leiro-
pro fcsii onals. The mild, elastic flcsh is sliccd paper-ihin and calen
j.ick rnmily. Then1 ir two types o aj, tlie yellowisli mshorc van-
in [apan.
Ayll
si-.s.inie oil and seasoned w i l h soy sauce, red chili peppcr. sugar,
Hirame
Fluke or summer floundec, fbralitbtbys dttttatu. Wilh iis ni i Id,
slightly swect flavor and delicaie lexlure, fluke is une of ilu- riiost
Daikon radsh
[locho
Iwashi
Sardine, Sardinopf sagax. Thi.s sm.ill rish, ,1 membcr of the hcrring
Dashi
tamily, has a full llavor and rich (Ic.sh. (w.ishi aiv gi-iu'rally L.-.UII>]U
ai aboni 8 inches (20 cni) long, and are often servcd as sushi or
sashimi witli a dab ot grated gmgcr and sliccd green omons on top.
kombii and kalsuobushi bonito flakes, lu i d i i f d sliniake iniislirooms and dned baby sardmes, along with otlicr dncd fish, may
|osei
also be itsrd.
lingawa
I h c cngawa is the ndged seciion o ninscle along the L>oi\lei o
Rabayaki
Scc Unagi.
Fugu
Kanro
The rea o eastern Japan centered around Tokyo.
Katsuo
Nijimasu
Kimpira
Se e Cobo.
Kombu
Kombu, a seaweed froni rhe gcnus Laminaria, rs an important part
of Japanese cuisine. Rich in glutamic acid, ir Icnds umami to any
dish. Kombu is usually dncd before use, but it may also be pickled or caten fresh.
Kyuri
Japanese cucumber. Thcse thin-sknned, spiny cucumbcrs are long
and slender, with tiny seeds. If kyun are not available, sccdcd
common cucumbers are a fine subsntiitc.
Mentaiko
Mentaiko is brincd cod or pollock roo; it s often spiccd with
red peppers. Spicy mentaiko is popularly caten on spagnetU, but
Noi-i
These purplish sijuare shcets of ponndcd I a ver turn bright green
whcn roastcd. Best known as the wrapping around rolled stishi
and onigiri rice balls, nori can be scissored into thin strip.s and
Lised to top noodlcs or hot rice. Roastcd non quickly curts limp
and stale, and should be kcpt in an airtight tin.
Otoshi-buta
A circular woodcn drop-lid, slightly smaller in circuinfetrnathan the pot it is uscd with. The otoshi-buta floats on top of
simmcn-d dishcs, cnsunng that the hcat is cvcnly distributcd and
kccping the ingrcdcnts from boiling too hard. The otoshi-buta
should be soaked in water for a fcw minutes prior to using so
that it does not absorb tlavors,
Rice vniegar
X'inegar made with rice is mild and mellow. Scvcral kinds of rice
vinegars are available, including brown rice vincgar and scasoncd
rice vnegar, which is sweetened for use in sushi rice. Be careful
when purchasing, as it is easy to get the wrong one. For recipes in
this book, plain rice vinegar is best.
it i.s olso delicious on hot rice. Many find its salty, spicy flavor
addctive,
Mirin
This swcet rice wine is an essential kitchcn ingrcdicnt. Be surc to
buy "hon-mirin," which actually concains winc madc from rice.
Some mrin varieties are sold with additivc sweetcners such as
dextrose; these are best avoidcd.
Naganegi
Long onion. This vanety of scallion, sold commonly m Japan bur
difficult ro find in the Wesr, is about two fect (60 cm) long and
an indi (2.5 cm) thick. Naganeg has a mild onion flavor and
becomes wonderfully sweet when cooked. Leeks can be substitutcd for naganegi m recipes where they are cooked; for a raw
subslitute, the smaller Western green onions work well.
Nasu
Japanese eggplaflt. Friese are far smaller and more elongaced than
their Western cousms. Thcy have thm skin, fine-textured flesh,
and tmy secds. A summcr favonte. thcrc are mynad ways of prcI--'
Sata
M.ickerel, Scotnbtr scornimts. Saba is an important food fish in Japan
becatise of its relative abundance. Though many in the West dislike its strong flavor, it is a favorite in Japan, particulurlv grilled,
or mannated in vmcgar and served as sashimi. It tastes best m fall,
when its high fat conten gives it an even richer taste. It should bf
caten as fresh as possible,
Sawara
Spanish mackercl, Scomberomonis niphonia. These medium-szed (30
nch / 80 cm) fish are one of Japan's most popular food fish,
Sawara is often shccd for sashinu or sushi, grilled, or snnmered.
It is ,it Jts pcak in wtntcr.
Shiso
Sunomono
about two teaspoons in a small cup and add ice-COId water a Iittle
pasro. Invert thc cup over a saucer to preven! the flavor from
They are a great appetizcr. and also work well to relivsh thc pal-
Tai
crcd a good-Iuck symbol ni [apan, and is tliorclore served on auspicious occasions. It s one of the nniM popular fish in japanese
cuisinc. Tai is bcst caten n winti-r or e.irly spring.
Takezaru
A rypc of bamboo sieve used to drain noodlos and serve food.
Tokujo
This tcrm nioans "superior." and can he used mterchangcably
with josfi.
Tsuma
Tsnma is the gmenc ame for any of thc many kmds of fresh
vegeiahle garmshcs UM-,| to enhancc the prescntation of sashimi.
The most common of tlese is i/i-cut daikon. but vanous kmds
of seaweed and l e a f y vegetables are also used.
Um.inu
l ' m a i n i is now acccpted as one of the fve basic tastos (n addition to sour, swect, salty, and bitter). Foods rich in utnami
commonly fermented or ,igcd foodjcontam glutamic acid or
glutamates that lend a savory. hcarty flavor.
Unagi
Japancsc freshwatcr ecl, Anguilla japnica. Unagi is most oftcn
"i M I ! ! '.i'',',.;,'. I v u l n , u , , i ei-I; tillis ni iniagi an sieamed, then
gnlled ovcr charcoal and basted with a sweet lare saco. Thoy may
be caten as-s, or laid over steamed rice (una-Jon). Anago, the soagong countcrpart of unagi, has ,1 slightly less f a t i y t e x t i t r e and
subtler tlavor.
Yuzu
This citrus fruit, nativc to East Asia, has a haunting fragrance
and soiu flesn, l i is rarcly caten out of hand; thc rmd is used as a
.u-nisli .un.1 flavoring .igent. Yu^u marmaladc s a trcat as well.
Wasabi
Fhis relativo ot horscradish grows only in clcar, cok), mouniain
strcams. Though thc fresh-ground root is incomparable for us
sweet pungency, wasabi can also be boughl in tuhes. or in powdered form (thesc contain mam' other ingrediente besides wasabi.
including horscradish, tlonr, and coloring), To reconstitute, place
A F T E R W O R D
My first Japanesc kitchcn knife was a Misono "petty," a thin versin of thc
parmg knire. 1 he nrst rime I used itco slice through a tomato-was a
revelacin, so swifr and den was the accin. A fcw ycars later, in rlie mdst
of researching a book un Jupancsc cooking rools, I gor my Kands on the
chree man typcs of knives, the deba, usuba and yanagiba. But the truth is I only
owncd thc knivcs, but had vet to "earn" them. In fact, I had ltele confdcnce in using my specialst knives for their mtendcd purposcs.
1 hcre are many publicatons on knife usagc in Japancsc, but they tend to
assume readers alrcady have a ccrtam Icvcl of cxpcnencc. Hiromitsu Nozaki
of Tokyo's famcd Wakctokuyama rcstaurant is not only an extraordmary
chef, he is also a born teacher. In his many wntings, lecturcs, and classes, he
uses simple language to explam nutrition, food culture, and cooking. So I
asked if he might be interested in working on a book in English to illuminate the complex world of Japancsc kitchcn knives. Luckily, he agreed.
Ovcr thc course of ncarly a year, No/.aki and his comradely team of
apprcntcc chefs went out of their way to show me the whys of thcir world,
starting with posture. Once Nozaki positioncd me m thc corrcct way, the
knife truly became an extensin of my arm and cutting mgrcdicnts became
almost effortlcss. He also guidcd rny hands with his, showng me how to
fecd and rotatc thc daikon into tlie usuba for rotary peelng, for example,
or how to tap the deba bandle against a crab claw to see it break away.
Toward rhe end of our project Nozaki gave me an cntire sea bream to
take home to gut, fillet in five pieces, and slicc into sashimi. I was tcrrifcd.
But I pullcd out my scaler, yanagiba and deba, put the beast into the smk
and jumped into thc mcssy work of scalng. It was to be a rocky journey
with somc pretty sloppy work. But I was rewarded with a feast, where every
bit of thc fish was uscd. I was at Icast beginning to earn my knives.
T hopc vou cnjoy this chance to [earn cutting techmques trom the che s
pcrspcctivc, and that, hke me, you dscover just how excitng it can be to
work with a sharp bocho, fresh ingrcdicnts, and tlie rght methods.
Katc Klippcnsteen
i f,.-i
B I B L 1 O G R A P H Y
Hacho to Toifei. Tokyo: Shibara Shoten, 1999
Nozaki, Hiromitsu. Meijttt Itamae; Nibon Ryon no /int. Tokyo: Kodansha, 2004
. Nihon Ryori no fiso Gijuisu. Tokyo: Shibata Shocen, 2004
. Waltetokuyama Nozalii Hiromilsu no Karadaiti li Oisb I lanashi. lokyo; Bungcnko, 2006
Narus 1 , Uhei. Nozaki. Hiromitsu, & Nishinomiya, Shintchi. /.ukai: Saltana no Salala tata.
Tokyo: Shibata Shoten, 1997
Kishmoto, Hirokazu, Suzuki, Nobuniro, & Akagawa, Izumi. Cyoruigaltit Jikkfn 'lext.
Kanagawa:Tokai University Press, 2006.
(The illustrations on pago 150 are bascd on those m chis book.)
Hiyoshmaru Ltd.
Fokiwa Palacc 516, 1-1-1, Shimo-ochiai, Shinjuku-ku, Tokyo, Japan
Phonc: +81-3-3368-1598 | 1 ttp://www.Iu)ticlio.nct
Kai Corporation
3-9-5, Iwamoto-cho, Chiyoda-ku, Tokyo, Japan
Phone; +81-3-3866-3741
hctp://www.k.ii-grtiup.:orn/c/
I N D E X
54
agochin
aj-Mu
G&un-girtTea-whisk Cut
cheddar
8t)
ehiai red musclc
103
chickcn
43, 47
17
54
aj horse mackerd
aji-kiri
54
anal fin 150
anatomy
crab
78, 151
chili flakcs 40
chin (0}
17
Chnese clcavcr
chintni
fish
56, 150
knic
16
34
1 25
coarse stone
1 36
collar (kaktrriakf)
awase
8. 16, 102, 124, 125
wirh picturcs
24, 25, 52, 54, 102
ayu
B
bafk bonos
banno debt!
bccf
17, 149
151
Posture
150
144
124, 133
14
151
Daily Mantenance
142
Daimvo Oroshi Straight Filleting
78
asbi stock
29, 34, 36, 43, 47, 1 51
deba
52, 124, 144
Dccomtivc Vegetable Carving
(Kazari-gin)
48
Deep-Fricd Hiramc Nuggets
92
Divicng the Hcad
6
c
cabbage
36
Cabbage and Beef Sbabu-sbabn Solad
carbn steel (bagane)
lf>, 147
carrot
34, 48, 51
caudal fin (tai!)
150
colerv
40
36
e handle
eel (nag)
17, 149
51, 128
fine stone
136
finishing or cxtra-finc stone
136
Fish Anatomy
150
Five-piece Filleting (Coniai Oroshi)
floundcr
8d
fluke (birame)
86.92, 105, 151
O
8(S, 88
garlc
34
Getting Started
14
gills
57, 58, 83
gngcr
33. 34, 43, 92
060 burdock root
38. 1 5 I
Cotnai Oroshi Fivc-pccc Fillcting
86
u
grip
18
gnt
136
H
IOS, l i d
86
f o rema
8
fugu blowfish
101, 114, 151
(ugu knife)
101, 124
D
36
bel I pepper
40
blade Icngth (hawatar)
17
bladc patli (Itiriba)
17,53, 137
124,
125
56
chukaioeko
42
17
heel (arruto)
biku (to pul)
23,25, 125
nifflf (fluke)
125
124
u r i cucumbers
44. 152
Ldi-li.inded knivi-s
l i o l i i so\u i
151
nh bones
33
M
mackerel (saba)
126
aba mackerel
135, 137
[apese cucumber
_/wi soi i ron
josei
44
meitfbi
47
16
mirin
kamtik
108.
118. 120
Kanto-style
23.25. 152
katsiiobusbi bonico
flakes
25
Carving
30. 108
17. 53,137
86, 88
82, 84, 152
Knives on Location
54
scaling
126
sec tai.
sallions
70
Sesame Drvssinj;
baba-sbabu
17
44
34
40
st-s.ime paste
34
36.94. 133
1 II.. I ''i
sliarpening stone
I ! I. I I !
136
O
otohi-btta
1 52
146
72. 152
149
56
-.lu | - , iim'
1 18, 152
18
78
sea bream
Sl'S.lllH1 Ol
38, 152
kissalii tip
ko-deki
17
30
38
ior; seawced
Itoba
102
118, 121
17
48
101, 106
25
neck (emoto)
26
78
25, 144
136
kimpira
17
knigata
nakago tang
ruir kuifc
aintoltt kmle
Siisagilii W h i l t l i n g
long onion
KanM-style
64, 72
sardine (iwasbi)
51
76
sdshiwi
17. 14')
kasumi
150
17
kamafota (Kansai-scyle)
43.70
124
mkina.jh collar
s,ike
54. 124
51,151
8,53
s.ilt
kabayaki
Sakai
Salmn Roe
Mizuarai
51, 152
17
tnioroshi deba
52,54.151
! 1S, 1 19
124. 128
mine spinc
26
72, 76, 1 1 6
Maintenance
Serpent's Belly Cm
17
17
143
70, 150
rice vincgar
'". 17. 62
145
I
Jabant'ffri
32,34.47
14. 146
iwashi' sardincs
94
106. 112
with picturcs
92
Preparing C'rab
radish
honbti-lsukt servicc
118
14
potato starch
kutouchi ryoJta
Himzukttri Slicinz
101. l i o
//iral'i Bnllrrflying
honyaki
29,34.47, 152
itunufhi
I7
17
bisobigtta (k.mlo-stylc)
/w*<>
142
itom/'K kelp
kari-shoga
33. 34. 43
hawala bl.ide Irngtli
pectoral
pelvic fin
pin boncs
fin
150
150
17
16
103
"
Slicing
Hirazukuri
Sogizakuri
taiti
101, 102, 124
tang (nakago)
17
Tca-whisk CAIC (Chasen-gir)
112
110
Usuzukuri
114
smoked salmn
29
snow crab 94
soba-giri bocho (soba knife)
sogigtri
106, 110
Sogtznkuri Slicing
sori (curve)
125, 131
vinegar
42
tokujo
wasabi
144, 153
tubonttki
83
suma
30, 153
106, 110
17
soy sauce
34, 36, 40, 43, 70, 84, 92, 98
liglit soy sauce 29, 47, 62
tuna
106
tuna knves
126
turnips (kaim)
62
uniami
ume-piri
o
Huig/1 (eel)
51, 153
unagj~i>ocbo, unagsaki (eel knife)
125, 128
(./iiig; /Ciajyu^j'Barbecued Eel
imita scaler
56
usulxi
22, 125
higashigata (Kanto-stylc)
kamagata (Kansai-stylc)
Ibis
7, 153
48
sukilki scaling
87
sHtninagaski parrcrn
24, 146
sitnomono 44, 153
108, 153
water sronc
136
whirtling (Sasagiiki)
38
wooden sheath
149
16
78
Usuzukuri Slicing
utsu
24
106, 114
V
Vegetable Canaps
venr
150
51
124,
51
zucchin
32
zuwai-patii
(snow crab)
O
V
94, 153