Last week I caught a Trout fly fishing....I did make what I thought was an ok job of filleting it...till I watched this ! If you ever stop doing what the camera has just captured....become a surgeon. The skill and level of craft you have is Amazing. I was just thinking today what I can do that is a beautiful as watching that. Thank you for sharing this with the world.
nice to finally someone keeping their knife clean. i see so many fillet butcher jobs with excrement getting smeared all over the cutting board and scales everywhere, working with really expensive fish too, and it's frustrating. thankfully this was not one of those videos. very informative, looks like fun.
It's more about the steel. High carbon steel like shirogami can flash patina. One cut of an onion can cause yellow reaction on the blade. Some people like the character they develop, others want it to stay unblemished as possible. Let it go too long and it can cause pitting.
I want to thank you for this video. It is nice to see the cleanness of your work and the plasticity of your moves with the knife. You make it look easy, but it probably takes a lot of practice.
Thank you Robinson for watching and for your comment. As I am a knife sharpener now and hadn't filleted fish for years, I was a bit shaky...but yes, I have done a fair bit of these before.
Thank you Masaaki, I went to Japan last weekend and bought a Deba and Yanagi knives for fish so this video is very important so I can use my knives correctly! thank you so much!
Nice video. I used to clean a lot of big pelagics as a guide using a western style fillet knife. It's really interesting to see the subtle differences in technique when using a deba knife. Beautiful cuts. Thank you.
+Jack Marshall Yes, it is just a different concept and we value parts such as belly. I am amazed to see when local fishmongers fillet super fast without keeping the belly part of the fish. Thank you for watching!
*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Beautifully done thank you. What make is your Deba knife and length of blade please, it looks a wonderful knife. I would like to own one, a real one like yours.
An 8 year old video but as new today as when it was uploaded. Immaculate Precision. Such Cleanliness. Bravo!! I have seen Giant Trevali being whacked apart with a cleaver and the apron on the fish cutter looked as though it was not cleaned in over a month. YUCK!! I'm so jealous. There are too many comments to read, so can you suggest a Deba knife brand and size for filleting 10-20 pound red snapper? This is such an awesome video!!
Most Japanese Knives aren't made with stainless steel, hence the continuous wiping of the blade. Other wise the moisture from the meat can cause the knife to rust. And plus nothing wrong with working in a clean manner. Nice tutorial. Thank you.
Well done! Your discipline, skill and knowledge of where the bones are, and removal as well as good cutlery are equally taken for granted from a lay persons point of view.
Why he wipe his knife almost every cut? He's using carbon steel knife. It's give you very well performance, but you have to care the knife alot. Also in fish cutting, maybe there's small bone that left on the cutting edge and it's verry disturbing when you need a single cutting motion.
The custom of wiping the blade is very deeply ingrained into the culture going very far back into Bushido and the way of a Samurai warrior. And you do not want to get the fish wet!!!
I have a Petty and Santoku knife, would they do the job? Also, you have a different technique from most Chefs in that you don’t turn the fish over to create the second fillet which is interesting. I’ll give it a go.
i have a question about deba knives. should the side with the bevel point down? i think that looks weird but i don't know much about this. its logical to me that the bevel side should be up so the flat side goes along the bones?
masaaki saito Not annoying. It's a curious action and I wonder where the tradition came from. I've seen knife makers hitting the 'anvil' for every few strikes of the knife too.
Richard C , Thank you for your reply. Very interesting!! I think by tapping, we try to get into a better rhythm... I will try to find who else does it.
why do you keep wiping the knife with the cloth? get rid of some fish stuck to the blade to help slice easier? when we (my family) fillet fish after a day out on the water, we fillet heaps of fish without wiping the blade
RS4862 Thank you for watching. It's just one of manyJapanese ways for sashimi so you don't want any single scale on fresh. We used to donate 100yen every time boss spotted scale or bone on fresh.
Double bevel knives typically have 12 to 22.5 degrees on each side, making the angle 24 to 45 degrees inclusive. Single bevel knives have half that since there is only one bevel. That means the knife will have greater cutting abilities while having a more fragile edge. Also true single bevel knives have a concave back which helps with food release.
Hi Josh, I've learnt to keep the knife clean so that you don't spread blood, scales etc on the fresh. If there is smear of guts or fish slime on the knife when you fillet, then it's no good for sushi and sashimi and also, flesh will go off quicker. Thank you for watching and for your comment!
+schlaznger Oddly enough, in Australia we call them yellowtail kingfish, and yes definitely just a name thing. I have seen many fish we catch here in Australia called something either completely foreign or by the same name we call a completely different fish. Entirely depends on where you are in the world :)
Most chefs do it habitually especially in Japanese cuisine because professional chefs tend to use carbon steel blades which will rust if not constantly wiped off. While Saito San is not a chef he runs a knife business so he is taking the proper steps to maintain his knives. The gyuto he is using is most likely stainless but as you can see he still wipes it constantly. In a professional kitchen this is a habit that is taught from the beginning.
+RiceEyes420 What happens when you have to filet a 70lb salmon with big spine bones? Because your little flimsy knife won't cut it, The Deba-bocho is a all purpose fish butchering knife, you can butcher a large tuna with it if need be.
Last week I caught a Trout fly fishing....I did make what I thought was an ok job of filleting it...till I watched this ! If you ever stop doing what the camera has just captured....become a surgeon. The skill and level of craft you have is Amazing. I was just thinking today what I can do that is a beautiful as watching that. Thank you for sharing this with the world.
Berkeley Jones Thank you for watching and for your comment! I love wild trouts and miss eating them!!!
nice to finally someone keeping their knife clean. i see so many fillet butcher jobs with excrement getting smeared all over the cutting board and scales everywhere, working with really expensive fish too, and it's frustrating. thankfully this was not one of those videos. very informative, looks like fun.
Well it is a promotional video, not a working business. Thats still no excuse for uncleanness, especially with fish.
It's more about the steel. High carbon steel like shirogami can flash patina. One cut of an onion can cause yellow reaction on the blade. Some people like the character they develop, others want it to stay unblemished as possible. Let it go too long and it can cause pitting.
I have probably watched this more than ten times already. Really beautifully done especially the way u skinned it perfectly.
Gregian Tiu Thank you for watching for multiple times!!!
I want to thank you for this video. It is nice to see the cleanness of your work and the plasticity of your moves with the knife. You make it look easy, but it probably takes a lot of practice.
Thank you Robinson for watching and for your comment. As I am a knife sharpener now and hadn't filleted fish for years, I was a bit shaky...but yes, I have done a fair bit of these before.
now that is how you break down a kingy ... respect the fish and using as much as possible. beautiful to watch
heywhatnooo Thank you for watching and your comment!
those are some clean, beautiful fillets. great work, chef!
That was awesome - I struggle with fish filleting but it is great to see a master at work!
Adrian North Thank you for watching.
Thank you Masaaki, I went to Japan last weekend and bought a Deba and Yanagi knives for fish so this video is very important so I can use my knives correctly! thank you so much!
Thank you for watching James Kirbs. Hope you enjoyed your trip to Japan!
Why are you cutting very beautiful fish
This is very beautiful fish why are you cutting this fish
Don't cut beautiful fish
Nice video. I used to clean a lot of big pelagics as a guide using a western style fillet knife. It's really interesting to see the subtle differences in technique when using a deba knife. Beautiful cuts. Thank you.
+Jack Marshall Yes, it is just a different concept and we value parts such as belly. I am amazed to see when local fishmongers fillet super fast without keeping the belly part of the fish. Thank you for watching!
So clean and precise. Very enjoyable and informative! Thank you!
InformationIsTheEdge Thank you for watching and your nice comment!
What a beautiful cut of meat. So gorgeous compared to others I’ve watched. Amazing vid.
I sounds funny but it is so relaxing to watch a master at his/her craft. Excellent knife skills for sure ;-)
*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Truly good to watch,very clean cut.
Very clear explanation and demonstration ! Arigato gozaimase! Thankyou very much !
If you come to Singapore, I must visit you ! This video Help me learn to fillet fish. Thankyou!
Amasing work man. So fluid it makes it seems easy.
Respect for the fish
Clean work station
Quality knives
Very professional Masaaki. I’m keen to buy the knives.
The sound of the knife cutting the skin off,😌 So satisfying!
Beautifully done thank you. What make is your Deba knife and length of blade please, it looks a wonderful knife. I would like to own one, a real one like yours.
An 8 year old video but as new today as when it was uploaded. Immaculate Precision. Such Cleanliness. Bravo!! I have seen Giant Trevali being whacked apart with a cleaver and the apron on the fish cutter looked as though it was not cleaned in over a month. YUCK!! I'm so jealous. There are too many comments to read, so can you suggest a Deba knife brand and size for filleting 10-20 pound red snapper? This is such an awesome video!!
Just an excellent demonstration !!
Thanks!
Most Japanese Knives aren't made with stainless steel, hence the continuous wiping of the blade. Other wise the moisture from the meat can cause the knife to rust. And plus nothing wrong with working in a clean manner. Nice tutorial. Thank you.
gentle clean and clear love it good job
very nice to see an artist at work ..... great job
Thomas Harrell Thank you for watching and for your comment!
Why are you cutting this beautiful fish please don't cut
The key element of filleting a fish is less about cutting and more about keeping your knife clean
Well done! Your discipline, skill and knowledge of where the bones are, and removal as well as good cutlery are equally taken for granted from a lay persons point of view.
I dont even like/eat Fish but this is just gorgeous.
Jango Nauta Haha, I ve eaten too much fish... Thank you for watching!
Beautifully done.
Thank you for watching!
Why he wipe his knife almost every cut?
He's using carbon steel knife. It's give you very well performance, but you have to care the knife alot.
Also in fish cutting, maybe there's small bone that left on the cutting edge and it's verry disturbing when you need a single cutting motion.
The custom of wiping the blade is very deeply ingrained into the culture going very far back into Bushido and the way of a Samurai warrior. And you do not want to get the fish wet!!!
I have a Petty and Santoku knife, would they do the job? Also, you have a different technique from most Chefs in that you don’t turn the fish over to create the second fillet which is interesting. I’ll give it a go.
badass filleting bro, I love debas!
Japanese perfection!
brilliant to watch
Great instructional video! Do you save the head and scraps to make fish stock or soup?
samuski36 Thank you for watching. Head and wings are great for grilling and quick braising in soy, sake, mirin!
Why is this fillet center cut out?
great instruction, with matt corby in the background, like!
Oldboy Khax Thank you for watching! I love this song!
Very professional and clean thanks for sharing thumbs up from me
eddie wakefield , Thank you for watching and your nice comment!!!
Thank you! I am going to try!
Wow you make it look so easy great job
Thank you for watching mark toa!!!
i have a question about deba knives. should the side with the bevel point down? i think that looks weird but i don't know much about this. its logical to me that the bevel side should be up so the flat side goes along the bones?
What lenght is that knife? Thank you
very nicely done. Very clean.
miff86 Thank you for watching!
Knife brand?, size?, model?
How many times per day do you hit that board with the knife?
Masaaki, I notice you tap the knife down to the cutting board quite often, is there a particular reason why you do it?
Richard C , No, it's just my habit but I noticed that many Japanese filleters do this too and does annoy some people haha... Thank you for watching.
masaaki saito Not annoying. It's a curious action and I wonder where the tradition came from. I've seen knife makers hitting the 'anvil' for every few strikes of the knife too.
Richard C , Thank you for your reply. Very interesting!! I think by tapping, we try to get into a better rhythm... I will try to find who else does it.
Good job.
Why did you keep wiping the knife off. Just habit maybe?
_Oo this Is this a true carbon steel deba!!!_
Great video and presentation.
Ryu Hayabusa , Thank you for watching!!!
masaaki saito It was a good video, so I should be thanking you for sharing this. Thanks :)
Ryu Hayabusa Thank you for your nice comment.!
Ryu Hayabusa m
Ryu Hayabusa no0lagocapanna
very nice, what make a size is that knife ?!
Hello,what brand of knife and size by cm?
very skilled, thank you.
Anyone know why he have to wipe his knife every time he make a cut?
Masaaki san! What is the brand of the deba knife you're using? Yorosiku onegai ishimasu!
Thanks for that, great stuff 🐸
how long is your deba knife ??? 8 inches ?or 6 1/2 ??
thank u @Jonray Diamante
Nice job. Well done!
Kmahabir , Thank you for watching!
Very little waste. Very nicely done!
Anton Posa ,Thank you for watching and the comment!
excellent job
why do you keep wiping the knife with the cloth? get rid of some fish stuck to the blade to help slice easier? when we (my family) fillet fish after a day out on the water, we fillet heaps of fish without wiping the blade
RS4862 Thank you for watching. It's just one of manyJapanese ways for sashimi so you don't want any single scale on fresh. We used to donate 100yen every time boss spotted scale or bone on fresh.
oh ok that makes sense, thanks for answering my question
まな板どこのメーカーですか？
Massage what length is that deba please.
such smooth cuts
AsachikaSan Thank you for watching and for your comment!
nice to hear a little Matt Corby in the background haha
seen great fish dishes and variety fish curry
Could you let me know your knife, I want same
This guy cleaned the knife about a thousand times....!
What is the benefit of a Japanese single bevel?
Double bevel knives typically have 12 to 22.5 degrees on each side, making the angle 24 to 45 degrees inclusive. Single bevel knives have half that since there is only one bevel. That means the knife will have greater cutting abilities while having a more fragile edge. Also true single bevel knives have a concave back which helps with food release.
I see, thank you!
excellent man!
Why do you keep wiping the knife clean so often? Great video
Hi Josh,
I've learnt to keep the knife clean so that you don't spread blood, scales etc on the fresh. If there is smear of guts or fish slime on the knife when you fillet, then it's no good for sushi and sashimi and also, flesh will go off quicker. Thank you for watching and for your comment!
excelente!
+Marcelo Lopez Thank you for watching!
这刀是什么尺码
This is great. Don't forget to make soup on the bones and head.
hjalmar hake , Thank you for watching! Grilled wings are nice too!
keep on wiping the knife whats that for? still thesame bacteria stiil in the wiping cloth...
oui chef
NICE SKILL
god7611 Thank you for watching!
awesome
wow awesome
Perfect!
Sam Bahri That's what I use to do years ago and I am so rusted now but thank you for watching.
Good job , but too much action in all the process, There is faster and simpler methods , like starting the cut from the head to tail..
Nick M He's filleting it for sushi, so being fast isn't really an option, cause you might not get cuts usable for sushi then.
i do the same way as you do
YOU ARE AS GOOD AS I'M
ANTONIO CORAZON Thank you for watching!
To me this is a Yellow tail and not a Kingfish. Is it just one of those things where fish are known by different names
+schlaznger Oddly enough, in Australia we call them yellowtail kingfish, and yes definitely just a name thing.
I have seen many fish we catch here in Australia called something either completely foreign or by the same name we call a completely different fish. Entirely depends on where you are in the world :)
Daniel Scott Cool thanks buddy!
Same here. In florida a kingfish is a king mackerel.
Adam LB same here
THE KNIFE IS FREDDIE COUGAR SHARP!
japanese style of cutting fish period. they have their way just be open minded people.
Bravo
thank You from movie
For me know the song at 0:00 :(
wow!
you gatta eat the eyeballs
and EVERYTHING!!!!!!!!!!!!!!!!!!!!!!!!!!
🤙🏻
That's under size here in nz
why he clean the knife after every cut?
for health and safety reasons and theres also alot of oil in kingfish so yeah
Most chefs do it habitually especially in Japanese cuisine because professional chefs tend to use carbon steel blades which will rust if not constantly wiped off. While Saito San is not a chef he runs a knife business so he is taking the proper steps to maintain his knives. The gyuto he is using is most likely stainless but as you can see he still wipes it constantly. In a professional kitchen this is a habit that is taught from the beginning.
to keep scales off the meat
michael machado kingfish have no scales
I thought that too.. lol a little accessive.
Nice video... for me fillet knife is easier
+RiceEyes420 Thank you for watching!
+RiceEyes420 What happens when you have to filet a 70lb salmon with big spine bones? Because your little flimsy knife won't cut it, The Deba-bocho is a all purpose fish butchering knife, you can butcher a large tuna with it if need be.
maybe he just doesn't have to, therefore the fillet knife is easier to handle and better choice for him
How to clean a knife and fillet a fish!
Hats off.
I would cut off my finger four times.
It can be seen that he is alive.👍👍
vedy-vedy shop knif.
adam herşeyi attı lan. koca balıktan 2 küçük parça kaldı.
It's Jacky Chan!!
Kevin Loosveld Thank you for watching! I wish if I can kick like Jacky...
You should wear a glove.
Why the Japanese delete cloth after each meat and knife stabs
jervill1 Thank you my friend to give you information
thats a tiny kingfish here in my country they have to be 75cm to keep
Farmed kingfish don't have size limits
Agreed, On long island Ive never seen a king fish filet. We cut them into little steaks and grill