Chris Cosentino How to Use the Shun Pro Yanagiba Knife WilliamsSonoma

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LHyd4obmNNw

Learn how to use this single-bevel slicing knife as Chef Chris Cosentino creates a sashimi dish and preps a pork loin. Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed to cut paper-thin slices of fish and meat, this knife is a necessity for preparing sushi and sashimi. • 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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