Using this class as inspiration I decided to prepare a three course raw fish dinner for my girlfriend Laura. Eariler this month my family all chipped in and brought me a Misono UX10 Japanese chef's knife for my birthday. I'm not a chef but turning 45 I wanted something that I knew would last forever. Working with this knife and having chef Ken Oringer to guide me the dinner was a complete success.... Thank You Ken!!!
Tuna sashimi with tamari, wasabi and garlic sesame.