This episode focuses on Japanese knives, renowned for their sharpness, which brings out the beauty and flavor of ingredients, and which makes them indispensable to the preparation of Japanese cuisine. We look at the skills behind these knives which hark back to Japanese swords, and we watch a talented craftsman sharpen and perfect the blades. We also watch a skilled chef with more than 30 different knives put some of them to use. The sharpness of his blades can keep sliced ingredients moist and fresh for days. The ultrathin-bladed knife can thinly cut a giant radish into one long thin strip. And there is a long-bladed version for preparing sashimi that resembles a work of art. We also look at the cutting boards suited to such knives, and hope you'll enjoy the soothing rhythm the blades produce against them.
