Your welcome! I am not selling / promoting stuff. To me personally, running RU-vid channel is about telling my stories and sharing information / experience!
First person knife skills :) Very educational. Is that Masamoto gyuto being used? Stainless? I am somewhat building up to purchasing one and wondering how much I would loose compared to a carbon steel variants (do not like how carbon steels react with acidic foods like tomatos. The smell of the reaction is killing me :D).
It is Hiromoto 270mm, Ginsan gyuto, which I purchased from Hida Tools in Berkeley over 20 years ago... If the corrosion / reaction is a problem, go for stainless ! These days, I really don't care about the steels. You may "loose" a little bit of aggressive bite, but ... that really doesn't mean a thing, in the real world. ESPECIALLY, in prep stage. So, don't worry about the cutting performance. 98% of RU-vid channels / videos are WAY overly exaggrating things. The knowleage (how to use the tools properly) and the skill (which comes only with practice, NOT with watching RU-vid videos or purchasing new knives / sharpening gears.) are far more important.🤟 I'm in the process of uploading a next video, comparing the edge condition before and after the event.😃
Interesting video! Thanks for uploading! I need to get a new yanagiba for work for about 400 usd but I live in Europe so there is not a lot of options. I found one from maker itsuo doi but the hira has a slightly textured kurouchi, do you think that might create drag when cutting? Or is the main reason you never see tsuchime yanagiba to keep wiping and cleaning simple? I would just get a white steel masamoto if I could!
If the knife has "Itsou Doi" name on it, I take it it's from Sakai Takayuki brand, right? If the size is right for your need, and if you don't mind the look of hammered finish (Tsuchime 槌目), then, go for it. No, the pattern on the "Hira" of Yanagiba or Usuba will not make any difference in food drag. (Because the food gets pushed away by the bevel.) No distributor for Masamoto knives? Yourr other options are ... Is there any company sells Sukenari in your area? They do quite a bit of OEM (Masamoto, for example. Some of Masamot Yanagi is made by Sukenari), so quality wise, they are one of the best. Anotherthing is, "some" Japanese Amazon seller shipps knives like Tsukiji Aritsugu, Yamawaki, etc. Do you want me to post a link here? (I normally wouldn't recommend buying knives on Amazon, but if you need a specialty knife for work and the purchasing options are limited ...
@@MonsterS4R996 Yes it’s that brand. It’s this one m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-W6AQ82m5htU.html Ok… I still think of all the sticky pieces of fish scraps that will get in the tsuchime though, making it hard to wipe off. I don’t have access to those brands. There are some more entry level Sakai Takayuki but that’s about it. Only knife shops are in the capital and I don’t have the time to go there. I would appreciate some links! Thank you!
@@danielc9773 Here www.amazon.co.jp/%E7%89%B9%E8%A3%BD%E6%9F%B3%E5%88%83-270-%E7%99%BD%E9%8B%BC2-%E9%96%8B%E5%BA%97%E7%A5%9D%E3%81%84-%E5%90%8D%E5%85%A5%E3%82%8C/dp/B079DRFJBK?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&dchild=1&keywords=%E6%9C%89%E6%AC%A1+%E7%99%BD+%E6%9F%B3&qid=1614823201&sr=8-1&linkCode=sl1&tag=japancooking1-22&linkId=86885c8d1834c4e0b08953044e94db91&language=ja_JP&ref_=as_li_ss_tl and here www.amazon.co.jp/%E9%83%B7%E5%8F%B3%E9%A6%AC%E5%85%81%E7%BE%A9%E5%BC%98-%E4%B8%8A%E4%BD%9C%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA-%E5%AE%89%E6%9D%A5%E9%8B%BC%E7%99%BD2%E5%8F%B7-270mm-JCHC-270Y/dp/B00G8UXTGS/ref=sr_1_1?dib=eyJ2IjoiMSJ9.PKWWnnuftN_IpHdvx2Hyx3fxklRAUDCdFezrGhpV6d2CKtiQA3EsU5kupS6TpIKNceEJokwKk9iDrsvVbvW5bsSRrQ08p-pMwaGhgyhOZZs8CMwKIoBiG-ywDbmqjECl9g9GuyqP273ddWOV5ytuqDq-pUhTns0Ji85Lx6sQZvIv3rMY7Q_mV0gsmuJ04aGv-yq6Wm38Cwhbgy2ZmI_Nv7bRh8P7X3JNvne3QI8wRvQGLSlLww3BU-a8jgFJLifdmfeP2AC4-AO0sjyRXz8XxXWYBmvTUdyZ7Gc68-La2xo.ZKvu_vW-5PMU3x6m8Ke24BGLXQMOkCvCT8Hp64lc3vE&dib_tag=se&keywords=%E5%B1%B1%E8%84%87%E5%88%83%E7%89%A9%E8%A3%BD%E4%BD%9C%E6%89%80&qid=1726590126&sr=8-1
@@danielc9773 I forgot to mention (kind of ) important thing. I personally DON'T buy knives on Amazon, and shipping and handling is one of the reasons. Read the description carefully. If I were to choose between those two, I would go with Yamawaki, simply because it comes with sheath, whereas Aritsugu doesn't. Which means, with the way Amazon handles there item, there is a pretty good chance of the tip getting broken off by the time it's delivered, if the knife is just wrapped in waxed paper then boxed.
Hi, would like to see more videos on this when time permits! Great video(s). Your sharpening videos and and methods are great and work! Thanks again! Scott
I'd like to see that video. From my experience, I modified most of my full flat grind, Mono steel, western style knives to highly Asymmetrical and it improve the cutting performance alot. I never encountered the edge rolling into another side though.
It's hard to say when it happens, and when it doesn't. (About the edge rolling to the flat side). Yup. full flat grind, Mono steel construction, and blade thickness not too thin, those are the keys.
Thanks for posting this. Service manual for Monster S2R 800 says to hold the right button (which is incorrect). By doing so, you will end up setting the clock (which I did about 5 times before I found this video). Cheers
I had previously managed to counteract a tendency to roll the edge to one side on my Mora (the heat treatment on that particular blade is perhaps on the softer side) by using asymmetric bevels. Higher scandi (imperceptibly convex) on one side, and more pronounced convex on the other to support the edge and prevent it from rolling. It worked. Good thing to know I am going in the right direction :) Love the video, very educational!
Love the fact that you're the type of person who draws the answer / conclusion out of your experience. You are correct. Even high quality Yanagiba tend to roll onto the back side (ura-oshi side). So, when converting double beveled knife into single beveled, the first thing people need to know is the fact that it's not going to be a "true-single bevel", like Yanagiba and usuba. The back side is a "very large radius convex", starting from really high (the higher the better). So, the key points are, reasonably thick blade stock, mono-steel construction, and don't try to rush it (don't try to finish it in an hour ...😄)
Thanks for the nice comment. TAD website used to have customer review section and I posted this video there. But they took down the review page. I haven't searched / watched this type of videos lately, so I don't know if people aren't making videos about these thing anymore. This comment brings some ideas about the new videos😄
@@MonsterS4R996 Such a shame! I remember reading reviews in the past. There does seem to be very few videos of their stuff in general even on their own youtube page.
@@janetbailey6727 After reading your reply, I checked their RU-vid channel. You are right. It looks like they are producing very little amount of videos lately. (Like, twice a year?) I have made a few more video about TAD gear clothing, like M-65 field jacket, Interceptor PD jeans, Stealth LT hoodie.. have you watched them?
@@MonsterS4R996 Yes I have watched all of your vids on the TAD stuff you do have the best vids on youtube showing them. I'm quite interested in the difference of the Stealth LT hoodie vs the Raptor Hoodie? They once made a women's specific jacket called the Valkyrie but I sadly didn't get a chance to buy it and now it seems they're not making it anymore.
@@janetbailey6727 I'm off to work now. But, to put it very simple, Raptor is designed to be "Very breathable hard shell", whereas Stealth LT is a "Very water resistant soft shell". Yeah, I know, it sounds like playing with the words, but that's what they are. (I can post more detailed answer later, but if you are going to be standing / sitting in heavy rain for prolonged period of time, Raptor is the right answer. If you are constantly moving, Stealth LT is an answer.)
Hi, great video and quality and instruction. I have a few questions? Is the Sugimoto Sujihiki originally a double beveled knife you are making into a single bevel? Is that correct? I am right handed. On the right side (not uraoshi side) how much do you lift up or what angle about are you sharpening at? Thank you!!!
I didn't modify Sugimoto slicer. It came as single beveled from the factory. With this knife, I just followed the factory edge. Didn't measure it, didn't really think about it. I am NOT a knife nerd. I'm afraid I won't be any help for people who are looking for those specific "numbers". (Also, thing that works for me may or may not work for you.)
@@MonsterS4R996 Hi, thanx for writing and your honesty! Love single bevel knives. Your way will work for me and thanks for taking the time for making good videos and instruction! Did not know Sugimoto made single bevel in this style.
@@scottadube There are some misinformation floating around that's confusing people regarding the bevel on these knives. (You are not the first person who asked me about this.) What I would suggest is to ask the company directly if you have any questions, and purchase from them directly, rather than (asking questions and) buying from online dealers. I've made a video about this. The best way to purchase the knife is going to the store, handling them and pick the one that you like the most. Buying online, based ONLY on the info on the net is THE WORST way
Both Yanagiba and Usuba, I typically finish with Kitayama 8000. It's not based on scientific test. I just happen to have that stone, and I like the way the knives cut after finishing with that stone.(and newspaper strop😁) I also like the way it (sharpening on that stone) feels.
Your welcome ! I actually recorded this video and started editing before HW45's trigger tune video. Just wasn't sure which way to go (with this video's editing). In the end, I went most straight forward, liner story telling style, with no music (!).
@@efiksas2 Thanks. Yeah, this channel is not about selling (promoting) gears / stuff. And, since I'm not after view counts and sub#s, all that matters is 'having fun".😄
I have a classic Buck 110. It is still my favorite. I have lots of new folding knives, but the 110 is still my favorite. It makes a good hunting and fishing knife. In the past, I have field dressed deer and pheasant with my 110. I have a dedicated set of game knives today, so the 110 is mainly my cooking knife when I go camping. I have thought about buying the new ones with better steel and thumb stud. Maybe some day.
Buck 110 is such a classic, it holds a special place in the folding knife history! Yes, it's heavy. And it requires two hands to open / close. Also it has no pocket clip. But, so what? Most people these days actually don't use knives. Their knives are clipped to the pants pocket as either fashion or lifestyle statement.
I've only ever had to strop the edge on my Opinel. It's never really needed sharpening. Mine is in carbon steel rather than Inox. Has to be three or four years old and it's my go to knife. It's the one that I keep on my desk.
I had Opinel #8 in non stainless carbon steel, ... about... 30, 40 years ago?? I don't know what happened to that knife. (Probably gave it away.) I bought the inox version simply because that's all my local REI carried 😄 It was surprisingly good performer right out of the box (clear plastic pack)! The cool thing about Opinel is the low cost and great performance, easy to maintain. Another great point is that it doesn't look like murder weapon, so you can take it for hiking (for example), and when you open the blade, people wouldn't freak out😆
Thanks and an excellent presentation..........I had no idea.........Hitachi is praised alot here in the US and I have numerous White 1 & 2 and Blue 2 and Super kitchen knives. Now for western diet but Japanese kitchen knives what are your currently favorite steels, please?
Had you watched my other videos, you would have known ... The honest answer is, "I don't have any favorite steel". Or, I can say, "I don't care about "what steel is used" when making purchasing decision. Please don't get offended. That's just how I am. Sugimoto 2524 slicer that shows up in my video frequently, is one of my favorite Japanese kitchen knives and we don't even know what steel is used for them. (Sugimoto doesn't advertise "what type of steel is used" or "HRc numbers".)
Just arrived seeing your video mention in TOC knife comments at New West Knifeworks, subbed after first watch, well done! 👏👏 Two comments, not TOC related rather came to me during this video, First, do you find newspaper fold to be superior to (more traditional? in my mind) leather for that final strop finishing touch? Or more it's simple available and effective! I'll surely give it a try after seeing here but honestly never have seen nor heard such and now wonder if I'm outside return window for the nice thick genuine $100 leather strop, complete with collaboration brandings...😔😂 Second, please share some sources for your sharpening stones. I've been seeking only to be overwhelmed with the all of it the internet and it's various vendors and mouthpieces are well known for.. I've been using, fairly successfully, some pro level clip blade, stone on wire, dial in angle system and frankly find it so boring as to make it a meaningless and mundane detached chore. Recalling my youth, about 45 years ago, my tenth birthdate gift from Uncle was a Buck 110 wood and brass folder in black leather sheath (still in use!:) and two sided whetstone. Most memorable thing about that rough/fine stone was the 'feel' of every curve, knick, burr, even blemish and the micro-adjustments made while sharpening. Other memory ingrained was Uncle sharing how to get that sweet "razor edge" finish (not truly, but to a 10yo shaving all the fine hair from my arm was convincingly razor sharp enough!) by using that leather sheath, to point even two decades in military service did not change my leather strop finish😅 Thanks for sharing!
Hi, thanks for leaving comment. Newspaper strop is something I picked up from Murray Carter. The main reason is the balance between availability(and the cost) vs effectiveness. For what I do, newspaper is good enough. (For those who need to show free hanging hair whittling on RU-vid, maybe not.) Leather strop is fine. It works. But I only have a very basic, simple one from Strop Bros. (Actually, mine is from the old days when they were called "Strop man".) stropbros.com I don't want to complicating the process. Also, I use / sharpen single beveled traditional Japanese knives a lot. And jigged / guided system CANNOT sharpen those knives. So, to me personally, free hand sharpening is the way to go. Another thing I probably should mention is, that I DON'T care about scratching the side of the blade. I know for some people it is a big issue. The natural stone in this video was purchased from Hida Tools in Berkeley, CA. hidatool.com/list/c/sharpening-stones-and-tools?offset=24 The store I bought that Amakusa stone no longer exist. Buying natural stone is (sort of) tricky. And they are getting way to expensive. So I usually stick to synthetic stones. Funny you mentioned about Buck 110. I am editing a video about Buck 110 and 110LT, KA-BAR Dozier and Opinel #8😄 ( I actually shot and started editing that video before Hill People Gear video I just uploaded...) I like knives that are made for real world use, as opposed to the knives that are made to please internet/RU-vid knife communities.
i find blue 2 has the best edge retention and is also very tough (doesnt chip or roll,) white 1 can take the finest edge and is the easiest to sharpen, but doesnt hold that edge for nearly as long as the blue.
There are way too many variables. They way they’re sharpened, the way they are heat treated (especially with white). If you have tired only 5 or 6 knives, you really can’t tell anything for sure. And, sadly, they all will be gone pretty soon. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TUe5DLFlrb4.htmlsi=WJz4zKJUe-fGoguA So serious discussion about Blue / white steel is a moot point. (I don’t “test”, I don’t “review”. This is NOT a knife channel. This channel is about telling a story that’s on my mind, at the moment.)
@@MonsterS4R996 i have a few different knives in blue and a few in white steels and thats just been my experience. all of my blue steel knives just seem extremely tough and resilient even though i cant seem to put that same screaming sharp edge on them that i can with the whites.
If well done, serrations are useful, the serrations made by victorinox are the best I have and use. Good for many applications. I have no experience in knife fighting, I follow an Italian guy on Instagram who seems to be a real expert and test knives on Kevlar and other materials on mannequins. The knives with better performance have quite fine tip, and he is able to penetrate more than one bulletproof vest without breaking the tip. Small knives have more fast deployment and are more manouvrable, precise, and quick in the hand. Being a crossover, your knife may not reach that level, but it is way more practical than a pure fighter. I would also be interested in a full serrated version. Thanks for the video.
I had beef sirloin steak for lunch today. My civivi praxis slices really, even though it was a tough piece of meat. Very thin geometry, and I keep it sharp.
Hi, thanks. I think you're the first person who commented about candle light in the frame😃 Yes, it (the candle) is "in" the frame, intentionally. Slightly warmer color temperature is done so intentionally. (I set the camera's white balance at 5500 Kelvin.) The opening sequence (including the music) was inspired by Sicario (2015), dinner scene (Alejandro confronts Faust, "A hora vas a conocer a Dios(Time to meet God)" scene)
Spydiechef obviously the least useful of the three here, and yet it still performed better than I would have expected it to. I'd take the Santoku over the TOC though. Not a fan of serrations on my knives.
I hear ya... I totally understand most people say they don't want serrated blade. But, ... there are a few occasions that serration really helps. I cooked pork tonight, using the same three knives PLUS Small Sebenza. (And I filmed it. I'll make a video about pork cutting.) Both small Sebenza and Spydiechef, while they totally suck at cutting carrot, they were surprisingly capable when cutting meat. But, cutting through body fat and connective tissue requires a little bit of extra work. TOC was really impressive for cutting meat task. It just rips through everything without effort. And, it cuts "wide open", which tells you what this knife really is.😁
Ola, obrigado por seu video, eu quero saber o significado de uraoshi e urasuki Ura Oshi e suki? Você pode escrever para mim o significado, sou brasileiro e não intendi seu video, agradeço se me responder
Previous video (towel cut demo shown) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2ay5r3qYDa8.html TOC Day One video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t_rYWrX7wVo.html
Thanks :) think the big one would be better without serrations :) or a small one on the back side maybe. Takamura as always works well :] good day buddy.
Now, there's a reason why they put a serration in the middle of the blade. This is not a dedicated chef knife. So, yeah, cutting tasks like this video, TOC would have performed a lot better without serration. Also, (without serration) it would be much, MUCH easier to sharpen. I bought some pork (and I also have frozen piece of Yellow fin tuna), I will try to test on various different foods. Thanks for the comment.
I have a Civivi Praxis that i use for making lunch at work or on the go. It would work better than your spyderco, but not as well as your large knife. Its good for slicing vegetables and meat, but its too small for chopping like you showed here. No knuckle room. It rides in my pocket all day with no problem. It only cost $40. D2 steel so its easy to sharpen, too.
Nice to hear from the real world knife users!🙂 All folders have "knuckle clearance problem". You just have to cut near the edge of the cutting board. Practical price point and the steel choice based on the real world application are important but often forgotten in the world of internet "knife / EDC community".
Americans will see a wealthy Japanese guy with an accent and think "oh this guy must know stuff" even if half the things he says are woo woo and nonsensical. I find knives to be a boring topic. because anyone with half a functioning brain can take an interest in it and basically learn everything there is to know in a short period of a time. It's not a mystery. There is not that much to learn. The real issue is literacy and lack of reliable sources. Most Americans have a very low level of literacy and even worse media literacy, they are really not good at telling a reliable source from a non-reliable source. If you want to learn about knives and steel, read the book "knife engineering" by Larrin Thomas. Then, get some money, buy some stuff, and mess around with it, so you can have a more practical base of understand. Actually feel how much easier it is to grind carbon and low alloy steel. Actually feel the difference when sharpening, meaning grinding to an apex and deburing, soft vs hard steels. etc. It's just boring unless you go really deep into metallurgy there isn't that much to learn about knives. They are quite simple tools. And yes, I agree cutting paper to show how how sharp a knife is is really dumb. first of all, it's not showing how sharp a knife is. it's only really effected by edge keenness, which is not the same thing as a knife or blade sharpness. two different things. Lastly, if your knife can't even cut paper then you have a problem. That's a really low bar. The only actual reason to slice paper, thinner the better, is to quickly identify inclusions in an edge, ie secondary bevel, quickly and easily without a visual inspection. That's all. Slicing copy paper or even newsprint to show off how "sharp a knife is" is really really silly stuff and knife bros are known for being little boy brained clowns.
Hi. Yeah, even in traditional Japanese cooking knives, there's a crossover of (sort of) outdoor and cooking knife. Funayuki is one. The one that'd be carried on boat, and takes care of cleaning up the fish to cooking, preparing the meal (on boat). "Makiri", which is a traditional all purpose edged tool for "Matagi"(do the google search, please), which is designed to be a utility knife in the woods, cooking knife in the hut, AND, the last line of defense against the bear attack !😮
Your perspective is so refreshing, cheers. I really enjoyed your last vid at work, walking the talk. A few days ago I helped my friend out at his restaurant, the guy with all the Japanese knives I sharpen and have to admit to feeling quietly proud watching him using his knives as smoothly and accurately as you. It's a real pleasure to see and in a small way be part of. I laughed the moment I saw the title of this video and totally agree. Having said that my eyes are old and a paper test is a good way for me to find tiny chips in a blade I may miss at first look, saves me a lot of time when I know I have a clean edge from the first rough stone. #600 is enough to shave paper but it's not exactly a refined edge. Will have a look at your new knife vid later. Thank you and all the best.
I said this in the reply to another comment. I DO understand professional sharpeners using paper to check the chip, incomplete burr removal. It is sad, annoying, that so many RU-vidrs spread the wrong info. BTW, I'm still trying to make damaged tip fixing video. Maybe I can include chipping removal into the same video.
as a professional sharpener, yes you are right, the paper cut test as a test for sharpness is bullshit. But, again as a professional sharpener, I test all my knives with paper, but i am not testing sharpness. I know the knife is sharp, after i sharpen it, and I use the paper to test for consistency and if my burr removal is complete. the paper will act a certain ways if there is a problem, and it allows me to detect the issue before giving it back to the customer. the main part is consistency in testing material, to be able to get consistence results. your awesome, and i love your videos
Thanks for the comment. Yeah, I understand your point perfectly. Also, when you're sharpening the edged tools for the clients, things must be perfect before returning to the customers. There's a difference between sharpening your own working tool and sharpening the customer's knives. Nice to hear from the professionals!😃
I noticed that Tactical Chef's Knife recently and had a look at the website. Interesting knives, but not really for me. Too expensive for a start. And I don't really need a knife that bridges those categories. I'm not fighting anybody with my knives. And there are so many great kitchen knives out there at around half that price, I'm just not seeing it. There are no bears in the UK. But I'm not their primary market, I guess. I'm never dropping $20,000 on one of those stone knife blocks that New West Knives sell.
Yes, that's what I feel like, except for the part I actually spent some money for purchasing that knife. Do I really need that knife? No. Did I buy it for making RU-vid video? No. I was genuinely interested in this blade design, (and grip design and sheath, too. but, mostly for the blade design.) $450 is probably too much $$ (or so it seems) for a lot of people. BUT, I think this is (far) better deal than Sp&derc* Spid%eCh@f (MSRP over $400, street price around $300), because the knife is actually usable for cooking. Thanks for the honest opinion😃
Sadly, the same thing can be said Photo / video related channel. Could be even worse. Motorcycle channel ? Don't even start talking about that subject... 😁
Another great clip. From a personal perspective I enjoy how the information starts pouring out straight away. Totally opposite to so many RU-vid vids that spend the first 15 minutes explaining what they're going to waffle on about, their insane history in whatever topic it is along with several requests to click likes and subscribe. This is then followed by 1 minute of content followed by more requests to like and follow. This guy says it how it is and backs that up with years of substantive industry experience. Definitely my kind of vid and content.
Thanks for the comment. I really don't understand why everyone has to beg for subscription and clicking like. (Unless, of course, the person starts RU-vid channel strictly for the business, money making reason.) I apologize fro slow response and my video subjects jumping around and upload schedule inconsistency😅
@@MonsterS4R996 Even for a business, asking for likes and follows etc., sound like sheer desperation to me. If you have good content, that should be the draw card.
@@robksknifeworks I totally agree. People should be focusing more on the quality / usefulness / entertainment value of the contents. Asking people to subscribe (to your channel), then fail to deliver useful / entertaining contents will make things worse. A lot of people, especially on this platform, are rushing to succeed, without actually having something to give.
Not just salmon, but with everything, it is important but, it's always the balance between the time spent and the result. Perfectly perfect cut that takes two hours is completely useless. The opposite end of spectrum is "really fast but sloppy". Also, (this is not mentioned often, but very important) what you REALLY have to do is to make it "look" consistent. Especially when you're cutting fish for Nigiri / Sashimi. For example, for nigiri orders, you usually use two pieces for one order. So you have to have two pieces of fish with the same length, same width, same thickness. (Or, at least, they "have to look like that".) in order to do that, you actually have to gradually change the angle of cut continuously, because the height and width of the fish is changing from the tail end to the head side.
@@MonsterS4R996 thank you for that information. Im at a sushi restaurant where they don't treat the fish that well and its so hard for me as a non Japanese to get into a sushi restaurant.
There was a plan, and there still is. But, the opening of THAT business is pushed to much later than I was originally told. I'll probably tell this story, on YT. Probably a little bit later.
Your welcome! I don't know if you can tell, but this video was shot very quickly, without much preparation.(shot on one location, at one time. Camera moved only once. Didn't spend much time for color correction / grading and audio design. Yet, this video gets way more views than the last two videos (which, I spent a lot more time.)😁
A lot of people would say, " the part that "isn't easy" is, consistency, repeatability, Being able to repeat the same movement over and over again.". But, that's actually the overly simplified story. Because, for instance, when you slice a fish for either Nigiri or Sashimi, you'd have to change the cutting angle "gradually", otherwise you'd end up with a lot of waste. Hi, thanks for the comment. Have fun with your new deba😄.
@MonsterS4R996 thank you, I've noticed before that you change the angle during the cut. I was interested in your opinion on the Kiritsuke, because I actually bought a Kiritsuke Deba, I chose it because of the price, the Deba was too expensive for me, and because it looks cool. I'm buying fish and trying to prepare it, trying to learn from videos. Of course, the result is as you can imagine...but it is fun.
THANK YOU! I do have an attitude problem. I just can't change it. And, all kind of art work I do (drawing, painting, sculpture, photography, film making, even writing) are somewhat integrated, somewhere inside of me.
