"Josh Donald and Taka Tozawa's Japanese Food Lab Chef Series, Emphasizing Japanese Knives"
Workshop on Japanese Kitchen Knives Offers Hands-On Learning Experience
Learn the art of Japanese cutlery with a workshop led by Josh Donald, author of "Sharp" and owner of Bernal Cutlery in San Francisco, and Chef Taka Tozawa. This hands-on culinary class focuses on the unique characteristics and skills required for using traditional Japanese kitchen knives (hōchō).
During the workshop, participants will gain insights into the craftsmanship behind Japanese kitchen knives, such as the yanagiba, usuba, and deba. They will also learn proper knife handling and maintenance, with a particular emphasis on knife-sharpening techniques to keep blades razor-sharp.
The workshop will cover the katsura-muki technique, a method for peeling vegetables into thin, long sheets that is commonly used to create garnish for dishes. Chef Tozawa, a frequent collaborator with Josh Donald, will teach this technique during the workshop.
Participants are encouraged to bring their own knives from home for the hands-on class, where they can practice knife-sharpening and vegetable-cutting techniques. However, it's important to note that the workshop does not provide knives for participants to use during the class.
The workshop does not offer knife-sharpening services for knives brought by participants. Instead, it aims to educate participants on how to properly sharpen a Japanese kitchen knife.
After the demonstration, a hands-on class follows, where participants can apply what they've learned. It's a unique opportunity for home cooks or professionals to deepen their understanding of Japanese cutlery and its application in preparing vegetables and other ingredients efficiently and beautifully.
Registration for the workshop is now closed, so if you're interested in attending future workshops, be sure to keep an eye out for upcoming events. Whether you're a seasoned chef or a home cook looking to improve your knife skills, this workshop offers an immersive experience that is not to be missed.
The workshop, focusing on food-and-drink and lifestyle, delves into the craft of traditional Japanese kitchen knives, including the yanagiba, usuba, and deba. During the session, participants will learn not only the art of knife-sharpening but also the katsura-muki technique, a vegetable-peeling craft, to create elegant garnishes. The hands-on experience encourages home cooks and professionals to enhance their understanding of Japanese cutlery and its impact on food preparation.
