Japanese Sheet Cutting Technique - Easy Katsuramuki Tutorial

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  • Published on:  Saturday, September 23, 2017
  • How to cut katsuramuki, Japanese cutting technique.

    Katsuramuki is a difficult technique that takes hours to learn, but in this video, I will show you a super simple way to do the same cut.

    The cutting machine I showed:
    worldwide shipping: http://amzn.to/2foDqTH
    cheap s slicer: http://amzn.to/2xpZpxZ
    expensive multi-blade version: http://amzn.to/2wNZbP2

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    Produced by http://www.makesushi.com Chef: Davy Devaux

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  • Brandon Linker
    Brandon Linker  3 months ago

    I just bought the kitchen-aid sheet cutter attachment, and although I'm embarrassed to tell people how much I paid for the attachment ($80) just to cut a select few veggies and fruits into sheets, I feel better now knowing there's a cheap plastic version of it that costs just under 4x as much. It really is a fun toy though, and makes low carb living much easier. I've been making zucchini sheets (instead of pasta) for lasagna. I'm about to make cucumber sheets (instead of rice) to make some homemade sushi. I can't have potatoes or apples until a cheat day, but I hear those work great as well.

  • The Hooeys
    The Hooeys  7 months ago +1

    You're a genius. You just saved me a lot of money. Thanks!!!!

  • Holly D
    Holly D  11 months ago


  • M Jabari
    M Jabari  a years ago

    Will this technique work on any vegetable? Or only soft one? I'd like to try it on potatoes

  • dawn zeraus
    dawn zeraus  a years ago

    sure you learn this from Joe sushi master. I also learn from him.

  • 加藤みずっち

    What Usuba knife that you recommend? any specific maker or brand? thank you

  • syunn ikeda
    syunn ikeda  a years ago +2

    It is too bad. Is this a sushi chef? It's embarrassing as a Japanese

  • Marko Hernandez
    Marko Hernandez  a years ago

    It's really that you teach them to do these things, professionally, please.

  • Peter XYZ
    Peter XYZ  a years ago

    Thanks! I hate doing this one cut by hand.

  • helo there
    helo there  a years ago

    u got eczema?

  • Mala Jhon
    Mala Jhon  a years ago

    I don't like them😣😣

  • md.mostafa hridoy
    md.mostafa hridoy  a years ago

    thid is very helpful tnx sir

  • luis fernando suarez tarazona

    que chimba no me la sabia

  • Frozt Pally
    Frozt Pally  a years ago +1

    Do I need a slicer for this technique?

  • H.K cooking world
    H.K cooking world  2 years ago

    Wowwwwwwwwww !! Awesome 👌👌👌👌👌

  • James Rae
    James Rae  2 years ago

    How clever. I never would have thought to do that. This should save me a lot of time!

  • Amanda McCue
    Amanda McCue  2 years ago

    Would cheesecloth be OK?

  • Wally Friend
    Wally Friend  2 years ago

    As much as I like your videos, this technique was already shown here: https://youtu.be/TVSUS2wmzjM. Awhile ago. In fact, as explained by Joe, it’s better not to use short strokes but long strokes.

  • 555youbot
    555youbot  2 years ago

    Having a device that allows the prep work assembled for the performance will give the piece of mind to the small crew or dining point when needed fumbling around with the two skewers will be OK until using the PLASTIC unit . cant wait to get one. To all of you that have a vision, focused on the delight of presentation, your guests are worth it.
    Shopping around i must agree is wise, get the most for your money. No one has money to just toss away. GREAT VIDEO AS Usual.
    Not being hard on anyone Im just saying get what you need and live happy with your vision accomplished .
    And finally my request to all of you that have a greatness please comment the channel you like i will love to subscribe to you and your favorite helpful channels
    Thank you and blessings

  • Сноуден Имхович

    Thank you very much for video. Greetings from Russia 😁🙋