dinoadventures wrote:"It is wildly difficult to get it that thin. This is fantastic skill."
Lunatic wrote:"But never have I seen it that thin, that is outrageous. True work of a master."
Nmiller21k wrote:"That is ... great skill"
Albeit beautifully, consistently, & exceptionally thin, it is the width of the daikon that truly typifies his mastery. That looks like a 210 usuba & the daikon look just over 6". That's the insane aspect of that exhibition. I've never seen that. I was the Chef at an Asian Fusion restaurant grossing 2 million for 3 years, I have sushi chef friends, when I eat out - its typically asian, I resonate deeply with Asian culture, I have been in the business over 2 decades, and I have never seen that. Yes, daikon is easier to cut thinner than cucumber, but how wide that is... and that it's on a 210.. that's exemplary.