Chris Cosentino How to Use the Shun Classic Nakiri Knife WilliamsSonoma

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http://youtube.com/watch?v=0OgiIvRlOEA

Chef Chris Cosentino demonstrates the proper up-and-down motion to use with a nakiri knife as he preps an eggplant and an onion. The nakiri knife (Japanese for vegetable knife ) features a supersharp hollow-ground blade with indentations that reduce friction and minimize sticking when cutting fresh produce. Shun knives are produced by Japan's leading blade manufacturer, reflecting the craftsmanship of a centuries-old tradition of knife making. • Chris Cosentino built his resumé at Red Sage in Washington, D.C., and at Rubicon, Chez Panisse, and Redwood Park in the San Francisco Bay Area. Chris took his first executive chef position at Incanto restaurant in 2002, where he remains today, creating inspired and innovative interpretations of rustic Italian fare. Chris is also the co-founder of Boccalone, an artisanal salumeria, and has gained international acclaim as a leading expert and proponent of offal cookery. Recently, Chris became a partner in Pigg restaurant (part of Umamicatessen) in Los Angeles, which specializes in pork. • The knife featured in this video can be purchased at Williams-Sonoma: http://www.williams-sonoma.com/produc... • A full selection of Shun cutlery is offered at Williams-Sonoma:http://www.williams-sonoma.com/shop/c... • Chris Cosentino's Cookbook can also be purchased at Williams-Sonoma: http://www.williams-sonoma.com/produc...

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