【ライブ】料理人同士の包丁談義🔪👨🍳21時くらいに開始❗️
▼[Oiri Oiri]Online shop https://oirikitchen.base.shop ▼Membership begins! Thank you for your support! 🔪 https://www.youtube.com/channel/UC8qy4vDxt5iU9JCLZbb2aDA/join ▼Instagram https://www.instagram.com/oiri.kitchen ▼Oiri’s Daily Knife Stamp https://line.me/S/sticker/24896431/?lang=ja&utm_source=gnsh_stickerDetail ￣￣￣￣￣￣[Article]・Oiri’s Knife Love “The Meets of Knife and Cooking” https://school.orangepage.net/articles/11397/・”Learn the secret to sharpening your knife well” ←Articles written by a customer https://www.repro.jp/column/archives/5113 ▼[Sharpening your knife]How to request a request https://oirikitchen.base.shop/p/00002 ￣￣￣￣￣ ▼We would be happy if you subscribe to our channel! https://www.youtube.com/channel/UC8qy4vDxt5iU9JCLZbb2aDA ▼Other SNS (Lit Link: Business Content) https://lit.link/oirikitchen ▼Consultations, work requests✉️⤵︎ ✉️oiri.kitchen@gmail.com (Knife sharpening, lectures, cutting instructions. Filming, radio, and media appearances, and attending) ◎Media appearances: “Out x Deluxe” – “Oh! My God!” -A place that Tokoro-san won’t teach you at school! ・”Yamashita Tomohisa’s Superhuman Limit” ・”A slow and easy routine” ・NHK “I tried to get hooked on the swamp” ・”9windows” ・”Yojigojidays” ・”Asapara!” ・Radio creaks・Shu-ichi ￣￣￣￣￣￣ ▼Recommended cooking utensils “Oiri Blog”[For beginners]Recommended whetstones, knives, and cutting boards https://sandwich-oirikitchen.hatenablog.com/entry/2022/04/17/112636?_ga=2.51721002.24167379.1650155320-1319897331.1649978418[My favorite]We introduce knives, whetstones, cutting boards, and more. https://sandwich-oirikitchen.hatenablog.com/entry/2022/04/17/174459?_ga=2.51721002.24167379.1650155320-1319897331.1649978418 ￣￣￣￣￣ ▼Self-introduction I love knife.[Radish Radish_Wig Peeling World Record Holder (Guinness Certified)][Knife Concierge]- Knife Sharpening and Cutting Advisor◎ “Knife and Cooking” Oiri’s Knife Love https://school.orangepage.net/articles/11397/ ◎28 years old (1996/10/11) ◎AB Type | MBTI: Architect (INTJ) ◎Japanese Culinary Instructor at Tsuji Cooking School → Knife Sharpening → Freelance (resident of Sanjo City, Niigata Prefecture) Origin: Hamamatsu, Shizuoka Prefecture Favorite things: apples, soba noodles, sake, bean daifuku favorite vegetables: eggplants, fish, swordfish like cutting ingredients: gizzards, eggplants, and enoki mushrooms like cutting; When slicing fish with belly bones Hobbies: camera, DIY, health like sports: table tennis, tennis like actress: Miyazaki Aoi Favorite scriptwriter: Sakamoto Yuji Things not to eat: processed meat[Conviction]”Increasing the population to sharpen”. I believe that spreading “sharpening” will lead to happiness for society and people. Dream: Building an “experienced” knife museum. They create programs that invite guests, such as Ametalk and Tetsuko’s Room. With the theme of “The joy of cutting your life,” we bring the difference in taste and the joy of cutting to the world. Continuing to convey the importance of cutting tools, whetstones, and food. I’ll publish a book. Working with schools and companies to spread the joy of sharpening knifes. ￣￣￣￣ ▼Related videos[Knife questions]Solve your problems | Theory https://youtube.com/playlist?list=PLDLf0xilEA8NIA3EpXB7rzYCyLuRCvMZP[Infiltration Project]I went to ◯◯! https://youtube.com/playlist?list=PLDLf0xilEA8Nj_sBAW1dxacJL2MWhbiCy
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