Top 5 Knife Skills Recipes | Cooking by Masterchef • Taste Show

I have this knife but cant remember the name. Can someone identify it for me?

陈枝记 cleaver rocks...

ကျုပ်ကငါးရှဉ့်တမျိုးမစားဘူးရွံကြောက်

Amazing cooking sir❤👍🏻👌🏻

The greatest of All ❤🍃🌼🌻👌🙏

Hi sir, been watching your recipe everytime I make minced pork for soup. It's really tasty and the meat balls are juicy. Thank you sir for sharing all your recipes. Keep up the good work! God bless us all!🙏❤️❤️❤️

Здорово 👌👌🔥🔥🙏🙏👍👏👋😁

Why am I reminded of Naruto

😍 ióa teire 😋

Hi chef, you cooking is excellent. Where can we find the cleaver you used in this video? Thank you.

Do you re-use that oil you used for deep frying?

yummmmiiiii

bikin laper banget masakannya

A genius Chef with a cooking skills ❤️
You were an inspiration Chef to millions.
Keep up the good work Chef.

BOB ROSS of COOKING ! .. cant stop watching !

Отрежу себе руку по голову с таким острым ножом!

Gampang masak katak gini

yummy yummy

idk why i watched this on 2:37 AM :D but nice knife skills

why are u wasting that much water???

Chef John discusses Knives with a cook from Japan at a meeting in Tokyo ...

Japanese cook : " Let me show you my knives collection that i'm using almost every day .... So this is my Nakiri bocho, for peeling, chopping, and slicing vegetables... This is my Usuba bocho (薄刃包丁) for paper-thin slices and decorative cuts... This is my Deba bocho (出刃包丁) for gutting, descaling, and breaking down fish... This is my Santoku bocho (三徳包丁) kind of all-purpose knife... This is my Yanagiba bocho (柳刃包丁) for slicing blocks of raw fish for sashimi... This is my Takohiki bocho (蛸引き包丁) spare knife for slicing sashimi... This is my Fugu hiki (河豚引き) used specifically for slicing Fugu (pufferfish), because, why not... This is my Honekiri bocho (骨切り包丁) or Hamogiri (鱧切り) used to cut the long and sharp bones of pike conger and fat greenling without cutting through to the skin... This is my Menkiri bocho (麺切り包丁) for cutting udon and soba noodles... And last but not least, this is my Unagisaki bocho (鰻裂き庖丁) for cutting through the slippery Unagi (freshwater eel)."

Chef John : "This is my choi dōu (菜刀) for all of the above 😎"

i love masterchef!

第三道菜应该是Kung Pao Eel吧

Triple-fried super croquettes. Yes please

Please make a video about cooking oil and how to treat it

Love this, thanks for the enjoyment

Your videos are so detailed! I've been able to learn and integrate much of what you teach into my own techniques. As a career cook, I must thank you, earnestly. Thank you so much Chef John!

real pure Chinese recipe never use Mayo

As the one who cooks on our house his chopping is so damn satisfying because on our house we only have 1 knife XD

Very good cooking buth why need soooooooooo much OIL for evry Eath ^^^its that noth to much FAT on evry dinnner used so much OIL ?

I can also chop like this.... 🥲

Why r u wasting so much water, ur water knob is always on 😭😭😭😭😭😭

Is it human kidney????

good

He easily does what my "advanced kitchen" tools can make and even finer.

มายองเนส 95%น้ำมัน
ทอดไฟอ่อน อมน้ำมัน
มันฝรั่ง ทอด อมน้ำมัน
เกินนนนน

Those who dislike are probably vegan

อยากไปเรียนทำอาหาร

Really amazing👌🙂

His way of cooking is very nice
which makes mouth watring

What the heck😮😮😮

Hallo Chef, ilmunya sangat berguna, tapi ga ada subtitel indonesia nya chef!

Lord adi rekomendet

S

A zzz

Keren

Chinese cooking skills are the best

Amazing💕

พริกจีนใต้​คือพริกสาจีน

♨️