Absolutely extraordinary, the forging process was interesting but as professional chef, I was simply stunned at the precision, quality, professionalism and lack of wastage when it came to the fish butchery!!! I've seen sushi quaified chefs with decades of experience fall behind by comparison, especially when it came to the tuna and marlin skinning, just spectacular! Don't get me wrong, i have incredible respect for those that go through and complete that kind of intensive and rigourous training, but boy oh boy, the skinning of that tuna was immaculate! A++ Thank You!
I was a sushi chef for many years and thought Japanese knives were the gold standard. Like the tuna carving shows and those guys go thru dozens of different knives to carve a whole tuna. After seeing this I realized the dozen Japanese knives used to carve tuna is just for show. You really don't need that many knives, this knife is so much more efficient.
At first the shape of the knife kind of seemed a bit weird looking to me but after watching him break down those fishes, it gave me a clear idea of why it was shaped in the way it was , made me appreciate it 👌🏽💪🏽
The issue with the world. People see something they know nothing about and their first thought is its dumb or weird. Glad your mind is open enough you watched the whole video and were able to learn why the knife was shaped like it is!
from what I saw, that rounded shape allows for backwards and forward ripping (or slicing ) as other knife shapes only allow for backward strokes. the hefty, fat blade design allows it to be used for power chopping just like the traditional cleaver. this knife is born to slay the big game!!!
@@The_Cat_Authority plenty of other issues in the world. Of course people are going to be intrigued by something they haven’t seen before. It’s human nature
@@DrozGodhammer this is what I’ve come to think of this knife. I was always curious why this shape was used over a chef/fillet knife or something like that
Although he has a very sharp cutting tool, you cannot deny that this guy is very skilled with the knife and very experienced. No wastage of fish with his razor sharp blade.👍⭐⭐⭐⭐⭐
This shape is ridiculous same as the brutal sharpness, then you realize how it is used to cut those tuna, it makes so much sense, every inch of its blade is utilized in the proccess. Brilliant.
Awesome blade! Here in the Philippines we use automobile leafspring materials locally known as “mulye”. Quite tough material and budget-friendly. I once purchased a cleaver at a cheap price of Php 300 or approximately USD 5.5.
This is very much like the Japanese artisan machinists that make the most sublime machined parts with crazy minute tolerances that far out perform anything from mass production units. These guys are masters of their art. I totally love these guys. Their attention to detail is utterly mind blowing.
@@end.olives No, did I say that?? You drew that conclusion. I stated how one can come up with a totally different solution for the same task. Japanese draws upon their sword tradition, with a thin, long blade, cutting with a drawn motion. While this design carves like a butcher knife, a scalpel, utilizing an arc. Both have the mass but concentrated totally different. The only superiority is in price/cost per unit.
@@end.olives You know less than I do, buddy. At least I'm a professional engineer, with an open-minded analytical approach. How much stuff have you designed? From your close-minded comment, likely nothing significant.
@@stefpix Deba knives look like they're only ground on one side, and they also have less curvature in the blade and a pointy tip. They're also not this wide. This knife is strange looking. It is so wide that looks like a paddle.
Its because of the weight the knife has. It helps cutting to the fish easier because of gravity the amount of steel and shape brings. Makes a very large and strong fish cut easier.
One of my favorite knives to break down fish. Takes an edge easily, and stays sharp. Luckily I was able to find an online seller who make these knives in Taiwan and ships to the US. I purchased the small and medium, and they were sold out of the large. Kind of difficult to obtain if your outside of Taiwan.
When I first saw this knife, I was impressed. Speaking of dismantling tuna in Japan, it is a long knife like a sword. I was surprised to find that the skin, head, and bones were cut with this knife, which is easy to handle and has a small turn. How much will it cost?
@@みやび-i3mThank you, dear Lolita. I'm sorry, but that's not it.But this knife is used only for cutting large fish, for example, marlin or tuna, its shape is specially made for this, so that it works like an icebreaker, but very sharp. It has some name of its own, but I haven't learned it in 2 years, although there are a lot of claims, the only thing I could find was the abbreviation "GCL"
The finished product and what he probably gets $$ for them is well worth the effort also. I have hobbies also that I like to do plus make money with. USA here
Весь пафос этого инструмента раскрыт на 11:05 минуте 😆😆. При производстве при обработке этого инструмента на наждачном станке очень большое искро оброзование что говорит о не высокой твердости метала, поэтому эти топоры делалют с очень большим телом с запасом для частой заточки. И сколько нажей использует человек при разделке одного тунца не кто не говорит но на 11:05мин водно что их там 4 и после каждого этапа разделки они правяться, p.s короче ерунда мягкая а не нож
Да просто пипец. Из СТ-3 вырезал мясницкий топор, ну хорошо рыбный, который десять раз за смену точить надо будет. Это конечно кузнечное искусство. Но за то точно повторил флрму образца. Блин, он кромку режущую шабером доводил и стружка крупная летела, т.е. твёрдости металла нет, нет совсем, такую сталь ещё называют "марки МГ", мягче сами додумайте чего. Любого Российско-Советского сельского кузнеца за такой нож наставник выпорол бы, и неоднократно...
Большое искрообразование говорит о высоком углероде в составе. И да, только идиот будет обтачивать на наждаке такую железяку после закалки, так что вывод о невысокой твердости правилен, но только на этапе обточки заготовки. Можно даже обычный гвоздь закалить до твердости стеклореза, если есть нужда, так что не надо хаять мастеров.
Он не только из-за мягкости такой широкий, там нужен вес, чтоб махать, как топором. Судя по тому, как они жонглируют рыбой - посоны знают, что делают, так что я бы сильно с дивана не кукарекал.
Shut up dude it’s his own kind of craftsmanship and deserves some respect no what, because the person is always learning from each piece they’ve made and getting better every time.
Watching this makes me cry.. i used to buy the salmon bones, fins, tail and sometimes the head when i was still a struggling young man.. makes a great soup to be enjoyed by the whole family😅
En realidad un cochillo solo está bien afilado después de afilarse, ya que cada uso lo desgasta y hay que estar reafilando y asentando casi cada vez que se vaya a usar. La mayoría de los cuchillos cortan más por geometría y por la fuerza que se ejerce en ellos, como una hacha, que por realmente estar bien afilados.
In riilidid in cichilli sili isti biin ifilidi dispiis di ifilirsi, yi qui cidi isi li disgisti i hiy qui istir riifilindi i asintindi cisi cidi viz qui si viyi i isir. li miyirii di lis cichillis cirtin mis pir giimitrii i pir li fiirzi qui si ijirci in illis, cimi ini hichi, qui pir riilminte istir bien ifilidis. Así te ves explicando obviedades
It is a common philosophy in Chinese kitchens, one knife for (almost) all cutting purposes, and one wok for (almost) all cooking purposes. 😂 Absolutely brilliant skill and craftsmanship 👍🏻👍🏻👍🏻
such a nice cleaver-ish knife....love how effective it is...push and pull strokes...so different from Japanese kitchen knives and even Chinese cleavers.
@@yyt101 Taiwanese is not Chinese....don't be stupid by trying to make a point. I know the differences between Cantonese style vs Northern style knives...and this is purely Taiwanese cleaver. There is a Canton pig cleaver similar but not the same.
@@張一-p4i I wouldn't call this knife forging high technology....moreso, a lot of pride in the craft of knife making. High technology would be CNC plasma and CNC grinding for mass production.
I honestly wish this was how all knives and a lot of other things made from metal were still made. It would be better quality, last longer, and it would cause there to be more jobs as smithing is a skill and art form that anyone in it can be proud of.
классно и четко, очень приятно смотреть подобное, много технических тонкостей в работе наблюдается, да и вообще такие инструменты-приборы впервые вижу, но классно, помимо этого с инженерной точки зрения могу сказать что этот нож круглый, а значит максимально острый
Мастер--молодец,но ролик бесполезный,для меня,во всяком случае. У меня нет хорошей стали и кузницы,поэтому сделать себе такой нож я не смогу. А просто посмотреть нет смысла. Мастеру --почёт и уважение.👍👋👋👋🤝
@@Seneka008 Ну... газету резать можно и "ножом" из арматурного прутка, правда через каждые два реза точить придётся ... Судя по закалке и отсутствию отпуска - режущая кромка перекаленная, точно выше 60 hrs и потому хрупкая , именно поэтому в месте применения стоит станок для охлаждаемой заточки.
