Why the Knife is so Important for Japanese Sushi Chefs
It takes more than just skill, precision and patience to prepare the thinly sliced fish used in sushi and sashimi. Japanese Cuisine Master Chef, Weijun, has been using the same knife for over 16 years, it is his most prized possession.
More than just a tool in the kitchen, all great chefs have a special bond with the knives they use. Weijun considers his knife to be more of a friend and “guardian angel,” that has been with him throughout his years of practice to be the master chef his is today.
By pairing his high quality knife with his exceptional culinary skill, Weijun can cut the perfect slice of fish while maintaining the flavor and integrity of the meat. This is the art of preparing authentic Japanese cuisine, where there is no room for mistakes.
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