Japanese Knife Skills: Fish

Photo: Eric Zepeda, Styling: Kelly Kozak

This class, taught by Taka Tozawa, covers traditional Japanese Deba knife skills necessary in breaking down a whole fish. This covers everything from scaling and cleaning to cutting the fillets and how to utilize the entire fish. The Deba knife offers a much wider range of applications than the flexible fillet knife, utilizing more of the fish, and students will be able to take home the fruits of their labor. Taka will work individually with each student to help them learn the proper technique and will also focus on teaching how to work safer, cleaner and faster. Taka will provide a deba for students who do not have one, please specify if you are left handed.