Begin Japanology - Season 4 Episode 10 Kitchen Knives
Knives for culinary purposes have been made in Japan for centuries, using a technique perfected by Japanese swordsmiths. The blades are sharpened on only one side, ideal for cleanly separating fish flesh from the bone. One of the 50 different types of Japanese kitchen knives is the sword-like "tuna knife." It's 1.5 meters long, and two people are needed to wield it. 90 percent of the knives used by Japanese kitchen professionals are made in Sakai, a city in Osaka. Local artisans in Sakai still make each knife by hand, to order. It took a small Japanese manufacturer five years to perfect the world's first all-stainless-steel knife. Now it exports more than 600,000 knives each year. On this edition of BEGIN Japanology, we explore the long history of Japanese kitchen knives.
Year: 2014
Genre: Documentary
Country: Japan, United Kingdom
Studio: NHK BS1, NHK WORLD-JAPAN
Director:
Cast: Peter Barakan, Stuart Varnam-Atkin
First Air Date: Apr 14, 2008
Last Air date: Mar 20, 2014
Season: 7 Season
Episode: 251 Episode
Runtime: 28 minutes
IMDb: 8.00/10 by 2.00 users
Popularity: 191.745
Language: English, Japanese
Keyword :
Episode
Mochi Rice Cake
Watches and Clocks
Fugu Blowfish
Haneda Airport
Kagura Dances
Snow
Pollen Allergy
Sashimono Woodwork
Cranes
Kitchen Knives
Fishing
Armour
Judo
The Life of Taro Okamoto
The Life of Osamu Dazai
The Life of Kenzo Tange
The Life of Hideko Maehata
Toilets
Lifts
Motorcycles
Unagi Eel
Japanophiles - Ilan Yanizky
Japanophiles - Silvain Guignard
Japanophiles - Stéphane Danton
Japanophiles - Dorothy Feibleman
Plastic Food Samples
Insects
Traditional Japanese Mathematics
Bicycles
Chusonji
Seaweed
Charcoal
Rain
Golf
Shipbuilding
Japanophiles - Bruce Huebner
Japanophiles - Noelke Muho
Japanophiles - Matt Alt
Karaoke
Holidays
Red Sea Bream
Shopping Streets
Chickens and Eggs