In this @ShunCutlery Knife Skills video, we’re making the ultimate Provençal side dish (though let me be clear- it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning and turning them into a stunner of a dish.
Knives Used in this Video:
Asian Cook’s Knife, 7”: shun.kaiusa.com/premier-asian...
Classic Asian Cook's, 7": shun.kaiusa.com/classic-asian...
These two knives have similar shapes to the one featured in the video.
In Japan, this knife style is known as a gyuto and is the Japanese equivalent of the chef's knife. It is an all-purpose knife ideal for meat and fish, yet it also performs beautifully on vegetables. Although the blade profile is narrower than the traditional chef's knife, it still offers plenty of knuckle clearance when cutting on a board.
In this video, you’ll learn:
A casual chop
Slice garlic
Slicing zucchini & eggplant
Why choking up on your knife helps you control your knife
Slicing tomatoes
Fire roasting, cleaning and slicing bell peppers
26 сен 2022
