We are currently updating our website so you'll have a better time. Please bear with us as we make progress.
-
Devise
-
Japanese Makers
- Ashi Hamono
- Gihei Knives
- Godo Tadaharu
- Hado
- Hatsukokoro
- Hitohira
- Jiro
- Kaji-Bei
- Kanehide
- Kiyoshi Kato
- Konosuke
- MAC Knife
- Masakane
- Masazumi
- Mazaki
- Mizuno Axes
- Morihei
- Myojin Riki Sesakusho
- Nakagawa Hamono
- Naozumi
- Nigara Hamono
- Sakai Kikumori
- Seki Kanetsugu
- Shigefusa
- Tagai
- Takada no Hamano
- Takehiro
- Tetsujin Hamono
- Tojiro
- Tosa
- Tsukasa Hinoura
- Yoshikane
- Yoshikazu Tanaka
- Yu Kurosaki
- Wakui
-
Global Makers
- Blenheim Forge (UK)
- J Adams (UK)
- John Nowill & Son (UK)
- Iisakki Jarvenpaa (FI)
- Au Sabot (FR)
- Chazeau Honoré (FR)
- Fontenille Pataud (FR)
- K Sabatier (FR)
- Opinel (FR)
- Eichenlaub Tableware (DE)
- Friedr. Herder (DE)
- Windmühlenmesser (DE)
- Pallares (ES)
- Helle (NO)
- Andersson & Copra (SE)
- Hults Bruks Axes (SE)
- Morakniv (SE)
- CCK (HK)
- Zirh (TR)
- Dao Vua (VT)
- Alma Knife Co. (US)
- Benchmade Knives (US)
- Buck Knives (US)
- Dexter Russell (US)
- Flexcut Carving Tools (US)
- Mattia Borrani (US)
- R. Murphy (US)
- Silverthorn (US)
- Steelport Knife Co. (US)
- Zero Tolerance (US)
- Styles
- Sharpening
- Sayas | Guards
-
Kitchen
- Aprons | Towels
- Chef's Press
- Cutting Boards
- Coffee & Tea Tools
- Cookware
- Fermentation
- First Aid
- Graters | Mills | Oroshigane | Suribachi
- Knife Storage
- Pasta Tools
- Pastry | Baking
- Replacement
- Sarah Kersten Ceramics
- Scissors | Snips | Shears
- Shellfish | Seafood
- Skewers
- Sushi Mats | Molds
- Tableware
- Utensils
- Wine Keys | Corkscrews
- Pantry
- Books
- Accessories
- Deals
- INFO
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.
Price: $110
Date: Email to schedule
Class Size: 4-6 students
Contact to register: Tim@bernalcutlery.com
*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.
About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.