In the previous article, we analyzed the specialized geometry of the Japanese single-bevel knife. However, the tool is only as effective as the Kata (form) of the chef. In Washoku, knife techniques are not merely about speed; they are a form of architectural “choreography” designed to maximize light reflection, surface area, and flavor release without damaging the ingredient’s cellular integrity.

This article provides a technical teardown of the three most difficult and essential knife techniques in the professional kitchen: Katsuramuki, Usu-zukuri, and Sengiri.

Part 1: Katsuramuki – The Rotary Shearing of the Daikon

Katsuramuki (rotary peeling) is the ultimate test of a chef’s mastery of the Usuba (vegetable knife). The goal is to transform a cylindrical Daikon radish into a single, continuous, translucent sheet that is as thin as paper and yards long.

The Technical Mechanics

• The Fulcrum: The chef holds the Daikon in the left hand and the knife in the right. The knife does not “saw.” Instead, the left thumb acts as a stable fulcrum against the blade’s spine.
• The Rotary Motion: As the right hand maintains a steady, microscopic “shaving” pressure, the left hand rotates the Daikon against the blade.
• The Optical Result: A successful Katsuramuki sheet must be so thin that you can read a newspaper through it. Because the single-bevel Usuba shears the cells so cleanly, the sheet should possess a waxy, glass-like shine (Tsuya) that is impossible to achieve with a Western peeler. This sheet is then stacked and sliced into Ken (daikon needles) for sashimi garnish.

Part 2: Usu-zukuri – The Geometry of the “Paper-Thin” Cut

Usu-zukuri is a specialized slicing technique used primarily for lean, firm white fish like Hirame (flounder) or Tai (sea bream). Because these fish are physically resilient and lack heavy fat, thick slices would be too chewy.

The Single-Pull Shear

Using the Yanagiba (sashimi knife), the chef performs the “paper-thin” cut:

• The Angle: The blade is held at a very acute angle relative to the cutting board.
• The Pull: Starting from the heel of the blade, the chef pulls the knife back in a single, smooth motion.
• The Molecular Preservation: By using the full length of the blade and a single pull, the chef ensures that no “sawing” occurs. This keeps the delicate glutamates locked inside the tissue, and the resulting slice is so thin it is translucent.
• The Plating: These slices are traditionally arranged in a “chrysanthemum” pattern (Kiku-mori), where the plate’s design is visible through the meat of the fish.

Part 3: Sengiri – The High-Precision Shred

Sengiri is the Japanese equivalent of the julienne, but with a focus on aerodynamics. It is used for vegetables like cabbage or ginger.

The “Claw” and the “Slide”

• The Guide: The knuckles of the left hand act as a vertical guide for the flat side of the single-bevel blade.
• The Pushing Motion: Unlike the Western “rocking” motion, Sengiri uses a “push-cut.” The knife moves forward and down simultaneously.
• The Air Pockets: By using a single-bevel knife, the vegetable strips are slightly “curled” as they are cut. This prevents the strips from sticking together, creating a pile of vegetables that is “fluffy” and airy. This increases the surface area for dressing and creates a superior mouthfeel.

Conclusion: The Final Polish

Japanese knife techniques are an exercise in non-invasive surgery. Whether it is the rotary shearing of Katsuramuki or the delicate pull of Usu-zukuri, the objective is always to preserve the “life” of the ingredient. When done correctly, the knife doesn’t just cut; it polishes, ensuring that every surface reflects light and every cell retains its flavor.