Cutting Daikon Radish - Julienne Strips

1.Cut off a 4 cm long piece of daikon radish.	2.Remove the skin as shown in the directions for cutting daikon radish using the Katsuramuki technique.	3.Cut in half.
4.Place the rectangular surface on the chopping board and cut off 2 mm thick slices. Cut back toward your left hand, holding the knife so that the blade is twisted slightly downward.	5.After cutting one slice, push it down slightly to move it away from the radish block and move your fingertips onto the part to be sliced off next. Continue slicing in this way.	6.Repeating this process will form a staircase as shown.
7.Cut these slices into 2 mm thick julienne strips. This is called "senroppon giri" (literally, "1006 stick cutting").