Скачать или смотреть How to Mince Fresh Herbs with a Japanese Knife

When you go too hard chopping fresh herbs, you end up bruising the leaves and destroying the compounds that give them so much flavor and aroma.

In this short clip, I'll show you how to use a Japanese knife to mince cilantro, fine enough to blend into your dish, without turning it into a bland, oxidized mess.

You don't need to rock chop to rough chop or mince herbs; push chop, without dulling your blade!

Featured Blade:

Yoshikane SKD Nashiji Stainless Clad 8.25" Gyuto
https://cutleryandmore.com/products/h...

Brand: Hatsukokoro
Maker: Yoshikane Hamono
Origin: Sanjo, Japan
Shape: Gyuto (Chef's Knife)
Blade Construction: Hand-Forged San Mai
Core Steel: SKD12 Semi-Stainless Steel
Hardness: 63-64 HRC
Cladding: Stainless Steel
Finish: Nashiji ("Pear Skin")
Engraving: Hand Engraved ("Hatsukokoro")
Edge: Double-Bevel, Even (50/50)
Handle Shape: Octagonal
Handle Material: Bubinga
Blade Length: 8.25" (210mm)
Edge Length: 8.25" (210mm)
Blade Height: 46mm
Handle Length: 5.5" (135mm)
Overall Length: 14.25" (362mm)
Spine Thickness: 3.3mm at Heel
Weight: 6 oz. (171g)


#cilantro #fresh #herbs #cooking #culinaryarts #cookingtips #foodprep #knifeskills