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Is anyone here good at katsuramuki technique? Tips?

cowboyardee | Sep 10, 201312:42 PM

Pretty self explanatory title.

I'm using a very thin gyuto to practice with. I know a usuba would be better, but I've heard it should still be possible with a gyuto. It has about 4 inches of dead flat profile at the heel end of the knife, and is plenty sharp.

In particular, I've had difficulty in cutting daikon into a nicely rounded cylinder in the first place while removing the peel. Any tips?

What should I be doing with the thumb on my off hand as I cut? It should be placed over where the edge meets the daikon, right? Should I be applying any pressure? I should be moving the knife up and down rather than the daikon, right?

Does a polished knife edge or a toothy edge work better for the job?

Any other tips?

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