Japanese Knife Skills: Chicken Butchery with Honesuki

In this introduction to butchery class, you will learn anatomy and the basic technique for breaking down a whole chicken. Students will learn how to de-bone a chicken, the differences between the various portions/cuts, get a primer into stock/bone broth making, and how to wrap chicken roulade.

Students will leave the classes with prepared, seasoned meat ready to cook as well as the bones and veggies needed to make stock. Sharp Japanese Honesuki Kaku knives will be provided for the class. 

*We’re only accepting vaccinated students. Your instructor will follow-up on validating. If you have a medical exemption, please reach out to Kellykozak@bernalcutlery.com to discuss. 

*Please let us know if you are running late, but please try to be on time and save your cocktails for after the class rather than before.

Classes are run separately from our retail shop. Please direct any inquires regarding schedule, cancellations, gifting classes, etc. directly to the instructor.

About the Instructor:

Tim moved to San Francisco to work at Avedano’s in Bernal Heights after working as a line cook in Orange County. He spent years as a butcher learning whole animal butchery, sausage making, and charcuterie. He currently serves on the management team of Bernal Cutlery San Francisco. When he is not sharpening knives, he enjoys photography, cooking and hosting bingo at the Knockout in the Mission District with his lovely wife.