160lb. BlueFin Tuna Cutting show Sep. 14th. Sat. San Jose, CA

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Uncut, unedited footage of 160lb. Blue fin tuna cutting show.
[NOTE] I AM NOT THE ONE WHO’S DOING THE CUTTING.
It’s a little too long, and audio, lighting, etc were far from the perfect.
However, this (kind of) POV footage is very rate, so I decided to post this uncut version.
I will make “edited, more entertaining version”, later, in my day off.
I was at this event yesterday, from 11AM to 12:30AM, pretty much non stop.
Helping cutting demo, making nigiri and sashimi for over 300 guests.
I will also show you my “BIG catering event load out”, as well as “Tuna cutting knives before and after”.
(All the knives used in the demo / show were mine.)

Опубликовано:

18 сен 2024

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Комментарии : 13

@scottadube 2 дня назад

Great video thanks!!!!!!

@MonsterS4R996 День назад

To be honest, this video is too long. BUT, maybe someday, you will want to watch the whole process. That's why I uploaded this "uncut" version.

@efiksas2 3 дня назад

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).

@MonsterS4R996 2 дня назад

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.😃

@efiksas2 2 дня назад

@@MonsterS4R996 Thank you for explanation and for sharing your experience. It is highly appreciated.

@danielc9773 3 дня назад

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!

@MonsterS4R996 2 дня назад

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 ...

@danielc9773 2 дня назад

@@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!

@MonsterS4R996 2 дня назад

@@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

@MonsterS4R996 2 дня назад

@@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.

@danielc9773 2 дня назад

@@MonsterS4R996 Thank you I will look into that or something similar!