Master Sushi Chef Hiroyuki Terada's Carbon Steel Knife

Hiroyuki Terada - Diaries of a Master Sushi Chef

Подписаться 2,1 млн

Просмотров 487 тыс.

50% 1

So many of you have been asking what knife Master Sushi Chef Hiroyuki Terada is using. Well it's no lie...he has been using the same brand for many years up until 6 months ago. His reason for upgrading is because he needed his knife's edge to be as sharp as possible so when the opportunity came to have an exclusive line made under his strict requirements, Minonokuni was born. The Matsu 1573 is his everyday knife that encompasses the highest grade of carbon steel and holds the edge much longer than a stainless steel knife due to the steel fibers being much tighter, with added tungsten and chrome for a harder steel.
As Chef David Holly, owner of Knife Merchant has said in the video, he has on more than 1 occasion, see how top tier Japanese knives come in that are stamped with their logo and ultimately bending the knife and subsequently damaging the entire finished product. This type of thing happens all too often. This similar experience has caused Chef Hiroyuki Terada to also seek
The Minonokuni line is as follows:
1: Ume-1538 180mm Deba. SK5 steel used primarily for breaking down whole fish. Also comes in the 210mm size.
2: Takè-1583 180mm Kama-Usuba. #1 white steel: Used for vegetable preparation. Also comes in the 210mm size.
3: Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Hiro's Second Channel:
/ miamispice68
Cameraman's Channel:
/ charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on RU-vid, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on RU-vid. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RU-vid.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

Опубликовано:

4 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 497

@ma.charmagnecruz7526 4 года назад

Every video with David of Knife Merchant is absolute gold!!

@Danny-is5if 7 лет назад

You can really tell that Hiro is no fake master chef. Look at the way he makes sure he doesn't drop any of those packaging sponge tubes, he even wipes the box for no damn reason, probably force of habit when he was in the kitchen learning and mastering his craft. Such attention to detail makes this channel undeniably important to the culinary world of RU-vid.

@jradish 5 лет назад

nigga what? that's not what makes him a master chef

@Tackleqb 4 года назад

Jarod Kelly yes it does.

@dido6261 4 года назад

@@jradish attention to detail is one of the most important pieces to being a master chef.

@Cypeq 3 года назад

Guy wipes a box from styrofoam specks.... other guy 😱 omg sing of true master.

@xiphiasoffishwell4781 7 лет назад

Those knives are insanely gorgeous. David is a true master when it comes to talking about the specifications with each blade. I love those boxes they are shipped in, too. I can't wait to see Chef Hiro use them in action!

@pepperspray7386 7 лет назад

I love the style of Japanese cutlery. Chef Hiro even opens boxes with style :p

@garywelch3864 2 года назад

You are a great master in sharpining meat cleavers,bone cleavers,vegetable cleavers,chef knives,and all knives.thank you for all your help. Your friend Gary.

@einundsiebenziger5488 10 месяцев назад

... sharpening* meat cleavers,* bone cleavers,* vegetable cleavers,* chef knives,* all knives.* Thank* you ...

@jayee88 7 лет назад

Worth noting that Yanagi and Usuba knives are single bevel knives, (meaning the blade is sharpened only on one side and is not ambidextrous). The benefit of single beveled knives are that they cut much cleaner and thinner but if you're used to western knives it can feel a bit awkward using one. Yanagi can be used as an all purpose knife but it's mainly crafted for slicing. If you're looking for an all purpose Japanese knife you should probably start with a 210mm or 240mm Gyuto (Japanese Chef's Knife). If you want a vegetable knife for home use look at a Nakiri which is pretty much an Usuba sharpened on both ends.

@fireblossom559 7 лет назад

Jayee Thank you so much for that info. My boyfriend wants one of these knives, but he is right handed and I am left handed so I think we would need an ambidextrous general purpose knife or two. Is there anything under the actual Minonokuni brand that you would recommend for an all-purpose chef knife for us? If not then maybe there are two, one for meat and one for veggies, etc? He has his heart set on that brand but I will buy the ones you recommended from the knife merchant site if what I'm asking doesn't exist.

@paulmorrissey2570 4 года назад

I just bought a Yanagi knife from them because you guys had me sold! Especially the fact that its a tradition and culture that needs to be passed on. Thank you so much for the vid.

@paulm6485 3 года назад

@boop bwep love it. Super sharp and balanced. You have to dry it after use so it doesn't tarnish, but other than that the maintenance is minimal. Really good price.

@johnconnolly3635 3 года назад

What is great is you have taken, I knew nothing about in sushi makes and the world of this fine art and educated me to with great respect

@firstnamesurname2528 7 лет назад

Why on earth does anyone downvote these videos!?

@leslieenoch 7 лет назад

BOB BOBSON right?? It's like just don't watch..that simple!

@Meth0z 7 лет назад

Maybe the dislikers run big knife companies and dislike the idea of traditional japanese knife crafters coming back

@juandrago5433 7 лет назад

Ned NL That's some quality english.

@stevematsukawa6342 7 лет назад

Then why did you click to watch this, you troll.

@jarbeefis 7 лет назад

I can imagine Hiro as a Pokemon, and say "Good afternoon" all the time. His trainer is like, "Hiro use knife!" and Hiro's like, "GOOD AFTERNOON!" 😂😂😂

@sayfullahabbasi5455 6 лет назад

Spog 123 not funny

@garethbaus5471 4 года назад

If a sushi chef were reincarnated as a pokemon he/she/it would probably be unbeatable against water types.

@オクタン-g7u 3 года назад

Steel Type.

@cmdrjace7370 7 лет назад

My father is a 25 year professional chef and I'm considering getting him all 3 knives for a Christmas gift. Something he holds very dear to him as a chef is his knife, and I know the three of these would absolutely thrill him.

@reybarrera9345 5 лет назад

I’m definitely getting a blue steel yanagiba as my next knife. A work of art

@gravitygear 7 лет назад

Hiro, moving up in the world! Got his own knife line now. Who would have thought that when he got on a plane to leave Japan, he would have his own line of knives. Living the American dream sir. Keep living it Hiro.

@gravitygear 7 лет назад

Just look these up on the Knife Merchant website. These are VERY affordable. I'll pick up a couple to try the Japanese style. I typically use the western style chef knifes and have been looking at trying the Japanese style blades. I had been eyeballing some Shun knives, but I like the craftsmanship and quality of these much better. I've never used an usuba or deba knife before and look forward to trying them.

@aBrokenShard 6 лет назад

Hiro is an understated man, much like the famed Samurai. A pleasure sir.

@bryanramirez4188 7 лет назад

Never realized how much care and tradition are put into these knives. It a shame it's a dying tradition.

@davidh9823 7 лет назад

I've watched videos on RU-vid on how handmade knives are made in Japan and it's impressive. I agree that it's a shame it's a dying tradition. Such craftsmanship, it's truly an art.

@Servellion 7 лет назад

Doubt it will die out entirely. Might disappear for a bit, but as we've seen, people are more than willing to resurrect old methods with a new twist on it.

@mikestanley4457 6 лет назад

Master Asia Once the hipster movement becomes mainstream in Asia old world methods will become popular again.

@peter-radiantpipes2800 5 лет назад

Bryan Ramirez it’s not necessarily dying. Craftsmanship is making a huge comeback in many areas. Check out burrfection for a guy that loves knives. He’s not crafting but it’s all kitchen knife stuff.

@leodoletina461 Год назад

Thank you chef Terada. I have been following every show you have and I have now been making some of your recipes with my friends and family. I wish Chef Terada uses a different supplier for his knife!!! My customer service experience with Knife Merchant overall is absolutely discouraging. I won't even recommend to anyone because these company just never return calls nor answer their phone. I am not the only one complaining about it...Lots of friends and colleagues of mine in the business experiences of the same issue

@XCerykX 7 лет назад

Thanks for this video. My BFA blacksmithing thesis is making Japanese style knives and finding non-consumer level information on making Japanese knives is not easy. I've had to spend the past 2 years piecing information together bit by bit. Video at the end there let me pick up something I hadn't seen before and solves one of the problems I've been having. Looks like they grind the bevel in rather than forge the bevel in. Bevel forging causes a huge number of issues when forging and heat treating. Means more grinding, but that's worth it if I can avoid the hassle of bevel forging.

@garethbaus5471 4 года назад

What does BFA stand for? I assume it is either some level of education or the name of a professional organization possibly simmilar to the ABS.

@finnoneal432 Год назад

@@garethbaus5471 Bachelor of Fine Arts I'd imagine

@shopbychoicemall3613 7 лет назад

I'm always in support for REAL craftsman made items. There are so few of them around since mass production came along. I have 2 Japanese knives that I have had for over 40 years. I have other knives but they're easily replaceable. I'll be looking into The Minonokuni line... Thanks Chef Hiro

@badboje6040 7 лет назад

Hiroyuki is such a nice guy

@dymondkittync 7 лет назад

The knives are beautiful. Such great attention to detail.

@QiaraIris 7 лет назад

It's 11 PM and I'm all excited watching those knives. Thanks for the video!

@michaelsouther7308 Год назад

These videos are inspiring. Those knives are very beautiful. I make American style hunting and bowie type knives. But these Japanese style have me rethinking. I love making Japanese and Korean food. I have been married to a Filipina and Thai and recently started learning Japanese food.. the knives I have Fallen in love with. Thank you for your time making these videos

@MonitoSmith 7 лет назад

Hermoso video. Yo cocino y me gusta fabricar mis propios cuchillos. no voy a decir que estoy haciendo esa calidad de cuchillos, jajaja... pero son utiles para el uso que les doy. Gracias por compartirlo. Beautiful video. I cook and I like to make my own knives. I will not say that I am making that quality of knives, lol ... but they are useful for the use that I give them. Thanks for sharing. Abrazo enorme desde Argentina, Hiro and de "MisteryCameraman"...

@emilyruiz8207 7 лет назад

First, also this channel rocks! It tells me so much information on the topics you guys speak of

@KuyaPixels23 7 лет назад

Super Awesome LemonPie congrats want a sushi🍣

@emilyruiz8207 7 лет назад

Pinoy BOY lol 😂 sure I'll take it

@gazaniaflower3695 7 лет назад

Super Awesome LemonPie ...Can you share your Super Awesome Lemon Pie recipe?

@bro1995 7 лет назад

I love cooking. Applied for F&B school but got into engineering. Got no interests in engineering. No choice studied for 5 years. Hope one day I'm able to become a chef

@bro1995 7 лет назад

Hiroyuki Terada - Diaries of a Master Sushi Chef wise words.. will remember..

@jradish 5 лет назад

nigga what

@awestacular 6 лет назад

That deba is amazing. I love the thickness of it. Absolutely beautiful

@markspc1 3 года назад

I have a single edge chef knife, it doesn't get much use. I don't like the way a single edge cut, it tends to make a curved cut. However, I do have a Santoku that I use all the time, it has high carbon steel core and clad with softer stainless steel, the blade hardness is 64HRC and I paid $80 including shipping. I am very happy with it. I hone it once or twice a month and it holds edge extremely well. Today I baked some bread and I use it to slit the dough and it makes a very clean cut.

@watrgrl2 4 года назад

Hiro is one quiet dude! Still waters running deep I suspect. Always fascinating listening to Knife Merchant owner. I’m learning a lot from him.

@dremodicus7392 7 лет назад

How did I miss this video, I've been wondering for ages, thanks for posting it!

@neoniahazelwood9263 6 лет назад

Good afternoon Hiro. Thanks for sharing this video. I have only heard of carbon steel woks and now thanks to you, the great cameraman and Chef Holly I am learning about the carbon steel knives.

@johnconnolly3635 3 года назад

Number one, in great information. Thank you

@neoniahazelwood9263 6 лет назад

Beautiful Japanese packaging. I love the boxes.

@ardila672hotmailcom 7 лет назад

This video is exactly what I needed. I recently had the opportunity to stage at a Japanese restaurant in Hollywood, FL. While I was there some of the kitchen staff let me use they're Japanese knives for prep and production. I really enjoyed that experience and have been wanting to purchase a Japanese knife of my own since then. I really had no clue where to start, but this video is super informative. Keep up the amazing work!

@ardila672hotmailcom 7 лет назад

Hiroyuki Terada - Diaries of a Master Sushi Chef The stage was at KURO in the Hard Rock Hotel & Casino.

@ardila672hotmailcom 7 лет назад

Hiroyuki Terada - Diaries of a Master Sushi Chef It's a great restaurant and I definitely recommend going. Unfortunately, I did not meet anyone there named Kazu. I was only there for a few weeks earlier this year.

@ForceOfWizardry 7 лет назад

These knives for cooking!? I would be honored to take these knives into battle against the enemy!

@drinkallthesunshine 7 лет назад

This reminds me of Ollivander's wand shop from Harry Potter haha... only knives instead of wands, but just all the shelves full of small boxes filled with powerful tools, honed by carefully studied knives people and sushi chefs and chefs!

@Gambit33 7 лет назад

I found this channel and started watching Hiro because of a video he did on his knives. Good to see another video regarding his tools.

@BridgeeeMate 7 лет назад

Wow, these knives are gorgeous, seriously cool too, I can only imagine how long it takes to produce knives like this with such perfection

@tchea186 7 лет назад

"Good morning and if I don't see you. Good afternoon good evening and goodnight"

@alexchrollo 7 лет назад

BEAUTIFUL KNIFES!

@RovingPunster 7 лет назад

CORRECTION: Being a bit of a knife geek, I feel obliged to weigh in on item 3 in the description blurb above, which says a Yanagi "can also be used for breaking down whole fish and chickens". Not recommended. A *Yanagi* (a long thin hardened steel chisel edged slicer) is optimized for precision slicing of flesh, NOT cutting through bones. The reason is simple, and has everything to do with both the different metal, geometry, and edge designs used for both blades. A *Deba* (heavy Japanese butchering knife), which has to be able to chop though the bones of fish and chickens without chipping its edge, has a much thicker and heavier blade made with a softer and more forgiving steel that resists chipping. In contrast, a Yanagi is specifically designed for clean precision slicing, and sports a very thin chisel edge sharpened on only one side ... and to be able to retain such an incredibly thin edge for any length of time the steel needs to be as hard as possible. However, such a hard and thin edge is vulnerable to chipping, which is why you should avoid bones with it. Bottom line: even more so than for western knives, it's vital to *use the correct knife for the correct job* when it comes to high performance Japanese blades - for breaking down fish, the proper knife is a Deba; for chicken, the optimal knife is a *Honesuki* (first choice) or a Deba (second choice); and for sashimi, the preferred choice is a Yanagi, period. BTW, I'd guestimate the optimal rockwell hardness ranges for Debas are roughly HRC 52-58ish, and 58+ for Yanagi. Cheers.

@davescheer5038 7 лет назад

I've watched the full video's of the father and son clan and it refreshing to see family tradition passed down ,I hope that they don't start to get ( modernized) because there mass producing for the masses ,make the world wait for quality ! 👍🏼. ⛩

@dooodooodooo555 7 лет назад

I live in Miami too and I am training as a sushi chef. I would love to be able to apprentice under Master Chef Terada. Such a cool, down to earth dude. The real deal.

@dooodooodooo555 7 лет назад

Thanks guys. All the best to both cameraman and Hiro-San. Keep up the great videos and continued succsss. You have a fan for life here.

@dooodooodooo555 7 лет назад

Origin Asian Bistro located in Key Biscayne.

@AlienLF 7 лет назад

dude those r awesome the Japanese r God's with knife making and sword making and I'm happy that hiroyuki got himself some Japanese knives it's part of his culture and a huge piece of his history keep the vids coming hiro and they r very nice knives congrats

@AlienLF 7 лет назад

No prob buddy

@djmercuryimmortal5618 5 лет назад

Hello john here from chicago anyway my Sushi chef Mentor here Hiroyuki arigato gozaimasu nee a wonderful day to you I love those original Craftsman knife because the knife it self is Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, love it..

@tchea186 7 лет назад

I watch every single video you guys upload, a big fan, i'll be sure to stop by when I'm in Miami again!

@SuperSaiyaman3 7 лет назад

0:07 "HIro, how are you" "Good evening" LOL

@westcoastwarriorsarchive7929 7 лет назад

thats the wierd thing about japanese, there isnt really a good polite greeting at least that I know of that you would use with regular people. There are very respectful grettings that are for royalty or whatever and ones that are very informal ones similar to how kids would talk to each other on the playground. Im not super versed in japanese but thats my understanding of why Hiro says godo evening instead of just hello.

@thangginhaododoemisao5481 7 лет назад

This is an awesome episode.

@thangginhaododoemisao5481 7 лет назад

Looking forward to it. Im on the notification squad so I won't miss it. :)

@dwaynewladyka577 7 лет назад

Thanks for another awesome video. Very cool knives.

@zodiacmanan 6 лет назад

I have the Minonokuni Ume Kama-Usuba - I like. medium use in a home setting, its a pleasure to sharpen and use. Cuts very well.

@FreddyFazbear101 7 лет назад

Another great video by Hiro! 👍

@ethianramirez8193 6 лет назад

Increíble, que trabajo tan dedicado que disiplina ,es una cultura única con sentimientos muy profundos y un sidnificado por el trabajo y la perfección única, gracias por esta enceñanza.

@missymoonwillow6545 5 лет назад

Beautiful knives. Love japanese craftsmanship, AND FOOD! Yum!

@ki6eki 7 лет назад

Can't wait to see those knives in action from Hiro!

@azizbah555 7 лет назад

Thank you

@looloolama 7 лет назад

Camera guy - Hiro, how are you? Hiro - Good evening

@krystofsvoboda5989 3 года назад

Very important video for me thank you very much

@michaelkclark6981 6 лет назад

This is a fantastic video. Craftsman and their Craft

@whatsreallygoingon253 6 лет назад

im a knife maker and i can tell you just the step up from stainless to high carbon white steel is huge

@whatsreallygoingon253 6 лет назад

Hiroyuki Terada - Diaries of a Master Sushi Chef thank you i will do my best

@wilnefepasco2109 7 лет назад

Super amazing work of art. Knives have been a part of our lives since very then. Thanks Chef Hiro for sharing ideas and inspiring us positivities thru dishes preparation. Hope to meet u, i wish!😅

@theStrideSpectrum 7 лет назад

You two make a solid team!

@cheegers420 7 лет назад

Beautiful knives! I'm just a home cook but I will definitely be looking into buying one! I can't wait for your Japan trip to meet them!

@DaniPooo 4 года назад

This is like christmas for you Hiro! Hiro: Merry After... Good Chri... Good Afternoon!

@ovjo11 7 лет назад

White nr.1 is not a downgrade by any means. White steel is much harder to make because it is more difficult to temper. And that is why it usually takes longer to make. But it is much easier to grind and gives a better grain structure and takes a keener edge, than aogami or Blue super in this case.

@Tremulousnut 7 лет назад

Jon Amund Øvregard indeed. People have the wrong idea about steels, thinking yellow is bad and blue is better than white - sure blue is more expensive than white, but that's mostly due to material and production costs. They all serve a different purpose, and white is better than blue when each cut matters.

@ve8628 5 лет назад

@@Tremulousnut white has a higher ceiling in the hands of the right person, but it also has a lower floor. Blue steel levels the playing field a bit more, so you can expect a better product on AVERAGE.

@benparkinson8314 7 лет назад

Great New Knives for a great new year! I will certainly look at the Deba and Usuba! Thanks again for all the wonderful videos and congrats to you both on a super cool channel!

@nimay13 7 лет назад

Thank you for the vid. It really answered my long overdue questions.

@jeffsmith8958 5 лет назад

It’s interesting how they’re marketing these. I personally prefer a white #2 steel when actually using it for longer periods and notice Hiro didn’t just go Blue Super for every knife. All these steels, including the SK5, are high quality steels. All will take a crazy sharp edge, just depends on what you’re using them for!

@zackmurica324 7 лет назад

searching for a starter knife myself, always love these vids!

@haydensi 7 лет назад

If you are just starting out I would suggest you avoid Carbon Steel. Carbon steel is temperamental. To give you an idea, when I was first starting out in kitchens about 10 years ago I bought carbon steel as my first knife set. They have to be cared for VERY well. Wipe them down as soon as you are done. Don't store them near any water. Try not to cut anything too acidic (Lemons, Oranges, Limes, tomatoes) things like that until you have developed a VERY good patina on the knife. I remember one time I had my knife for about a week and a half. I wiped it down and started cutting some lemons. About 50 lemons in my patina was gone but I hadn't realized it (fast paced kitchens you don't really have the luxury of stopping to rub mineral oil on a knife) and at the end of my shift I put the knife in my bag in the knife protector and put my bag in my car. Well it got cold that night and my car got a little moisture inside of it and when I pulled my knife out in the morning it was rusted and I have to put it on my stone to get the rust off and restart my patina. Little things like that happened for a while until I finally just started working on the patina at home where I could wipe the knife down immediately and rub mineral oil on it and make sure it was stored dry. Once it had a good patina though I took it back to work and didn't have many problems. I just refuse to cut lemons with it now.

@uricacidcrystals9921 7 лет назад

I'm pretty happy with my yoshihiro hongatsumi white steel for work at my place. I really like the weight and you can't beat white steel

@mismadrot 7 лет назад

Good day - living in the canadian north I am fascinated with the japanese cuisine. jealous of of your knives, & I just didnt want to buy just any kind I am certain these will be in future purchases for myself :) also love your channel, ive been getting some great ideas on new recipies to provide private customers here from my home.

@gib859 7 лет назад

His advertisement is very well put together. Even made me try and visit the website. It's down. Wtf. I'll stick to my Masamoto KS Yanagiba for now.

@keeganmiller442 7 лет назад

This was super cool, I would love to learn more about your knives!

@secamrtva484 7 лет назад

"hiro how are you" *hiro awkwardly nods*

@kaibrigance2631 4 года назад

I’m going to get a white steel n2 as my first knife. I am very excited to start out using these amazing knives!

@jeeversonwatson1272 6 лет назад

Love this video,so much info,I'm in love with japanese knives

@slimtheowl 7 лет назад

David Holly is so amazing.

@marcjudge680 5 лет назад

Maybe like some of you,I've sunk over a £1000.into global knives over the last 5 years or so. Bought Yaxell 161 super gou nakeri .so on a mission to replace my global kitchen knives. I'm not a professional cook,but a hobbyist, however have a background in speed boning beef,pork and other meats. So I know and have shappen my knives for decades. Never ever too old to learn...I might give one of these knives a go If they export to the UK.

@Czarina888777 3 года назад

Thank you for such an informative video.

@ragga_muffin_84 7 лет назад

another great video from you guys, cheers!!

@jojoman8308 7 лет назад

wow thank you so much for these amazing videos!

@xuxu5zaza18 7 лет назад

thank you guys for sharing all that information love your videos

@xuxu5zaza18 7 лет назад

I love to go but I am far away in Scotland so hello from freezing Scotland

@abelsolis12 7 лет назад

Hi my name is Abel solis I live I in in California u s a imsee your clips alll the time love too go to your restaurant one day but I like the email ans address of the place of business where you get. Your knifes please contact me my email is eye734@gmail.com

@jims1942 7 лет назад

Great video, very interesting. Thank you.

@0929stella 3 года назад

Wow so nice knives 😍

@angelm.guzman6791 7 лет назад

cant wait to get mines and it will be as yours Hiro, cause I love the the design of a knife, thank u for your time to show us what knife u use, Arigato emanate.

@gouisedeau 7 лет назад

I sill be amazed by these japenes knifes. beautiful instruments, pieces of art literally ! To afford myself an expensive guitare, I can understand what theses types of knifes represent to you.

@michaelwould 7 лет назад

I am getting a full set of the "Middle Grade" I don't want to deal with the rusting because I am lazy, I know that I am lazy and I know no matter how hard I try to not be lazy that I just won't take proper care of them :) Been cooking 18 Years almost and I have never owned my own set of knives.

@blueworldpaddlesurfskate5072 7 лет назад

Awesome info to learn, thanks

@paulkim46 7 лет назад

This is a phenomenal video. It was extremely informative and helpful. Thank you very much to Chef David for the in-depth explanations!

@paulkim46 7 лет назад

Hiroyuki Terada - Diaries of a Master Sushi Chef always! I watch everyone of yours ;)

@victorvasconcelos9971 7 лет назад

Beautiful knives

@MrJsteed2009 7 лет назад

That is really exciting! I love the videos going to the source for the sushi-grade fish, and the sushi knives. I'm not terribly far away from San Diego, so I'm going to have to give your friends a visit. Thanks for all the hard work that goes into making the videos!

@MilatovichFamily 4 года назад

I know it is older video, but I would like to suggest ZDP 189 steel knives. They are amazing knives, theyare 66-67 hrc hardness. Very hard, retains sharpness very long and does not stain if left not whiped off, cutting meat or accidic foods.

@dorianlindberg1662 6 лет назад

Been working as a cook for 20 years. I have to say - make all the knives Matsu. If somebody actually dedicates their career to being a chef then just give them the tools they need immediately. Having a better knife than a less senior member of the kitchen is so petty I cannot even handle that kind of insult.

@rjekwlq___1327 7 лет назад

I love you two, love all the videos

@xxMakotosanxx 7 лет назад

it might take a few years but I'm getting this knife

@novatext298 7 лет назад

great vid! been waiting for a while😊

@Eliel7230 7 лет назад

Great insight ! Thank you for sharing.

@alessandrothugknifeforhate4517 7 лет назад

Great knives for Great people

@anaswasfisabir 7 лет назад

Interesting video

@GodKedon 7 лет назад

Beautiful knives. I wish I could find hand made knives like these that are for a lefty....without spending a small fortune, because they're usually one off specialty made knives.

@TalibowyPL 7 лет назад

Great video!

@cebuanostud 7 лет назад

i'm not even a Chef, but i want one with the blue steel.

@alexcarter8807 5 лет назад

I don't work as a chef but I seem to be a hell of an "instinctive" cook and have invented some pretty neat things, and can count on the fingers of one hand the times I've used a recipe out of a book... we were very poor and food was precious, and I wanted to cook it the best. And my favorite knife right now cost me $2.69 at 99 Ranch.

@foretell6819 5 лет назад

Jarod Kelly lmao bitch ass saying nigga when you’re white asf. Shut your ugly ass “Jarod Kelly” headass.

@sportkim9923 4 года назад

Foretell what

@Cypeq 3 года назад

This kind of grading that he does is pure marketing that you gobbled up. Blue carbon steel is not for masters, it's simply more expensive to produce, it's a special steel because it's carefully balanced content of extra metals that is like one little step towards stainless. White #2 is not a cheap steel by any means it's a go to steel as its balanced for just right amount of hardness and edge retention, a sweet spot for pure carbon steel.