Iron Chef Masaharu Morimot - Kitchen Knives Skills

Iron Chef Masaharu Morimoto - Kitchen Knives Skills Nina Simonds: Hi, this is Nina Simonds with Spices of Life. This is the Food Network’s Iron Chef, Chef Morimoto. Masaharu Morimoto: This handle made by Deer— Nina Simonds: Yeah, deer antlers, yeah. Masaharu Morimoto: And this is very special steel. Nina Simonds: Yeah. Masaharu Morimoto: So this knife hand the maker is -- she’s making knife by Green Beret in this country. Nina Simonds: Really? Masaharu Morimoto: And the movie called Rambo. Nina Simonds: Rambo? Masaharu Morimoto: And Schwarzenegger, I’ll be back, what was that? Terminator! Nina Simonds: Terminator. Masaharu Morimoto: Those knives, he is making for this you know maybe you can hold this. This is a bit heavy, you know what I mean? Nina Simonds: Yeah. Oh, it’s very heavy. Masaharu Morimoto: But a knife that is heavy is good because you know how to -- maybe your energy but heavy is getting tired easy but this knife has very good balance. Nina Simonds: Very good balance, yeah. Masaharu Morimoto: You don’t get tired. This is my sashimi knife, long. Okay, so we call this shakuhachi this is 30, maybe 33 centimeter. So this is eight years old. Then this is a special steel and -- $5000.00. So it’s a custom made and I asked them to how long, how heavy and how thick each part and how long I asked. So this is kind of butcher you’re chopping. Nina Simonds: So you have some cucumbers. These are now English seedless cucumbers and you have a daikon radish. Masaharu Morimoto: I’m now going to use it first outside the skin like this. Nina Simonds: And it’s so thin, it’s paper thin. Masaharu Morimoto: This is now my distance. My eyes are getting old and this is my distance, you know what I mean but I can do this. But I’m doing this but I can’t see anything, so just from my experience feeling that is. Nina Simonds: Wow, by the way you're doing a mention, thank you to the Taj Hotel in Boston, where we are in their kitchens and we have a wonderful audience here of chefs and managers watching the chef do these beautiful things with this daikon radish. Masaharu Morimoto: And this you're cutting this, just to not put out some are just slicing. Nina Simonds: Slicing. Masaharu Morimoto: It’s made in a gem it’s not on a blade. So it means more shiny. Nina Simonds: Very, very thin shreds. Masaharu Morimoto: People like -- sometimes like this, no. Like this. Nina Simonds: Yes. And this, you could actually do for -- you said you do it for sushi platter but now you use it for any type of garnish? Masaharu Morimoto: Sashimi— Nina Simonds: Sashimi, sorry. Masaharu Morimoto: This is maybe shirori and then maybe you should wash with fresh water and maybe from my book, the Diakon fettuccine is maybe, you can peal them like this and then -- Nina Simonds: You know maybe we’ll run that on the website, the recipe for daikon fettuccine. Masaharu Morimoto: Yeah. Nina Simonds: You also have an angry chicken. Masaharu Morimoto: Yes. Nina Simonds: And Steve Garfield was asking what makes the chicken angry? Masaharu Morimoto: Angry when you hit it. Nina Simonds: Oh you hit it. Masaharu Morimoto: They're angry. Nina Simonds: So what’s your next goal? You’ve done the book, you have restaurants all over the world and maybe will you take a vacation and relax? Masaharu Morimoto: That’s the thing. Nina Simonds: So I think we should let the chef relax because he has another presentation. So it’s been an honor. Thank you so much. Masaharu Morimoto: Thank you very much. Thank you. Nina Simonds: And from Spices of Life, we thank you and I hope you get your vacation. Masaharu Morimoto: I don’t know. I hope I will. Nina Simonds: I think your wife really hopes you to get your vacation. Masaharu Morimoto: My wife doesn’t care about me. Nina Simonds: Really, of course she does. Thank you so much. Masaharu Morimoto: Thank you very much. Nina Simonds: Arigatou gozaimasu!