*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!*
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.
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!
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.
None of the people that I know who fillet fish fairly regularly, including myself, would dream of using what we call a gigantic chef's knife for this job. However, this was a job well done and it was a pleasure to watch this man expertly handle that knife.
He's only using his Gyuto (chef's knife) for the skinning. They tend to be a little thinner than western chef knives, but are also harder (that is, they tend to stay sharper). The other knife is a Deba (a japanese fish filleting knife), which is thick at the spine and very thin at the blade, thus it can cut both very close to the bone for filleting, and also provide heft for getting through bones. It's certainly different from a flexi western style knife!
Beautiful job! I feel like buying a couple of Red Snappers so I can use my Deba and Gyuto knives. Amazing how well a good Japanese knife works in the hand of a person who knows how to do the right job with the right tools.
I agree. The Japanese really know how to make good chef's and butchering knives. There are many more purposeful types of knife than there are in a traditional German set of knives. To me, using a beautifully-made gyuto will always be better and more enjoyable than using a well-made German chef's knife. That goes for many other types, too, such as a Japanese Petty over a standard Western paring knife.
I also agree. Plus, the way the Japanese make their knives is no short of genius. The deba is my personal favorite because of the one sided edge, which makes for cleaner meat. Unlike the traditional German fillet knives.
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.
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!
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!!
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.
halfdana It is just a plastic one for the hospitality industry use in Aus. Some old fashioned restaurants in Japan still use large piece of Japanese Cedar board, Thank you for watching!
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?
Ghali Fahmi you can fillet fish with any type of knife, but a deba has extra weight to it which allows you to cut through bones easily. I’m no expert on debas though, I’m actually waiting for my first deba knife to come in the mail 😂
Great video. I'd have liked a little commentary on which side up to hold the knife, bearing in mind it's a single bevel deba. I couldn't see which side had the bevel. Still hugely informative. Thanks for posting.
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.
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.
Kym H. , Sorry, just I have been lazy and need to have speech therapy done first... I will try to upload more work in winter in OZ. Thank you for watching!
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.
lol these comment of people complaining about him wiping his knife very likely never worked with expensive ingredients before. You people should just stick to chopping your mirepoix and random chickens.
High carbon steels like shirogami needs to be wiped often if you do not want patina starting on your knife. They must be rinsed and dried immediately after use.
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.
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!!!
*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!*
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!!!
Definitely knows what he's doing. Also great explanation of what he's doing
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.
It's a joy to watch a master at work with a good sharp knife.
No matter how much I know...there is still so much to learn.
Thank you Masaaki.
Thank you so much Barbara for watching and for your comment.
This is exactly how I learned to use a Deba in the kitchen where I worked, great video
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!
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.
Sir, watching you fillet this fish is like watching a great artist paint. A big thumbs up from me for this tutorial.
kralcymerej , Thank you for watching and your nice comment!!!
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!!!
That was awesome - I struggle with fish filleting but it is great to see a master at work!
Adrian North Thank you for watching.
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!
What a beautiful cut of meat. So gorgeous compared to others I’ve watched. Amazing vid.
None of the people that I know who fillet fish fairly regularly, including myself, would dream of using what we call a gigantic chef's knife for this job. However, this was a job well done and it was a pleasure to watch this man expertly handle that knife.
He's only using his Gyuto (chef's knife) for the skinning. They tend to be a little thinner than western chef knives, but are also harder (that is, they tend to stay sharper). The other knife is a Deba (a japanese fish filleting knife), which is thick at the spine and very thin at the blade, thus it can cut both very close to the bone for filleting, and also provide heft for getting through bones. It's certainly different from a flexi western style knife!
Cleanest fillet video on youtube hands down.
those are some clean, beautiful fillets. great work, chef!
So clean and precise. Very enjoyable and informative! Thank you!
InformationIsTheEdge Thank you for watching and your nice comment!
Beautiful job! I feel like buying a couple of Red Snappers so I can use my Deba and Gyuto knives. Amazing how well a good Japanese knife works in the hand of a person who knows how to do the right job with the right tools.
I agree. The Japanese really know how to make good chef's and butchering knives. There are many more purposeful types of knife than there are in a traditional German set of knives. To me, using a beautifully-made gyuto will always be better and more enjoyable than using a well-made German chef's knife. That goes for many other types, too, such as a Japanese Petty over a standard Western paring knife.
I also agree. Plus, the way the Japanese make their knives is no short of genius. The deba is my personal favorite because of the one sided edge, which makes for cleaner meat. Unlike the traditional German fillet knives.
Always a pleasure to watch someone of great skill. You made the task appear easy!
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.
Truly good to watch,very clean cut.
Respect for the fish
Clean work station
Quality knives
Very professional Masaaki. I’m keen to buy the knives.
I sounds funny but it is so relaxing to watch a master at his/her craft. Excellent knife skills for sure ;-)
very nice to see an artist at work ..... great job
Thomas Harrell Thank you for watching and for your comment!
Please post more videos! :) This was really great. I just received my first Japanese knife (a deba) and your videos are helping me learn all about it.
Maximilian Garcia ,Thank you for watching. I will try to upload more around May. Hope you liked your Deba!
Just an excellent demonstration !!
Thanks!
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.
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!
Beautifully done.
Impeccable attention to detail.
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!!
Wow!!! Best Regards from Oldenburg/Germany Joerg
gentle clean and clear love it good job
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.
The sound of the knife cutting the skin off,😌 So satisfying!
Wow, made it seem so easy, Thanks
great video! thank you for the upload. Kingfish is my favourite sashimi!
Very impressive skills and nice video! May I ask what kind of cutting board you are using? What material is it made from?
halfdana It is just a plastic one for the hospitality industry use in Aus. Some old fashioned restaurants in Japan still use large piece of Japanese Cedar board, Thank you for watching!
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?
amazing... u r really a proffessional trainer.. why du u clean knife after every cut..?
Beautifully done.
Thank you for watching!
Very sharp knife that easily cuts thru fish bone. We actually use this to cut up meats like chicken, goat, and beef. Works great!
Very nice skills there Chef 👏
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!
Very professional and clean thanks for sharing thumbs up from me
eddie wakefield , Thank you for watching and your nice comment!!!
very nice, what make a size is that knife ?!
Good care of this antique human invention, the knife.
Massari, Whats kind trade mark are those knifes?
Thank you,
Pura vida, from Costa Rica
very nicely done. Very clean.
miff86 Thank you for watching!
Wow you make it look so easy great job
Thank you for watching mark toa!!!
Domo arigato! Just what I needed.
Really good job, cant get tired of watching it. Is it possible to filet the fish this way with a chef knife instead of deba?. Thks
Ghali Fahmi you can fillet fish with any type of knife, but a deba has extra weight to it which allows you to cut through bones easily. I’m no expert on debas though, I’m actually waiting for my first deba knife to come in the mail 😂
Great video. I'd have liked a little commentary on which side up to hold the knife, bearing in mind it's a single bevel deba. I couldn't see which side had the bevel. Still hugely informative. Thanks for posting.
Bevel facing bones to guide. Concave side facing meat. Concave helps from sticking unlike a flat side(less surface area).
Your still the best kingfish filleter
Excellent cutlery skills!
Knife brand?, size?, model?
Great skills in filleting a fish like his beautiful cutting knife too!
Hello,what brand of knife and size by cm?
How many times per day do you hit that board with the knife?
What lenght is that knife? Thank you
The bestttt fillet video
Why is this fillet center cut out?
まな板どこのメーカーですか？
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.
stunning work!
Thank you for watching altrocksnp!
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.
badass filleting bro, I love debas!
That's where I am going wrong with filleting salmon.....I need a knife like that 😀, mine are sharp but that's incredible. Great skills.thanks
Amazing Video! Can you give me some info on your Deba Knife. Currently looking for one myself. TIA
Masaaki san! What is the brand of the deba knife you're using? Yorosiku onegai ishimasu!
My children love this thanks man :)
T19W SW3G That's awesome! Thank you for watching!
nice skill
how long is your deba knife ??? 8 inches ?or 6 1/2 ??
thank u @Jonray Diamante
Awesome job that is perfection at its best
jords p Thank you for watching.
Nice job. Well done!
Kmahabir , Thank you for watching!
Good job.
Why did you keep wiping the knife off. Just habit maybe?
What size deba is this knife?
Thanks for that, great stuff 🐸
Could you let me know your knife, I want same
What brand of knife is that? And how long is it?
Hi Robert Schumm,
It's just my old knife 210mm. I import Deba from Aritsugu and I think they are much better. Thank you for watching!!!
Massage what length is that deba please.
Beautiful work
Chris Jechel Thank you for watching Chris Jechel.
Japanese perfection!
brilliant to watch
is so slippery and i love the feel of a sharp knife sliding through some soft meat cause it makes my mouth water what it tastes like when its done
綺麗にゃん
私は鮭をフィレーやってみれば魚はバラバラになちゃうぞ。（＝TぇT＝）
でもやり方を見せたりして有難う。今回は日本包丁買いましたので今度の機械は試しましょう。
Thank you! I am going to try!
very skilled, thank you.
这刀是什么尺码
Why aren't there more videos?
Kym H. , Sorry, just I have been lazy and need to have speech therapy done first... I will try to upload more work in winter in OZ. Thank you for watching!
I dont even like/eat Fish but this is just gorgeous.
Jango Nauta Haha, I ve eaten too much fish... Thank you for watching!
excellent job
great instruction, with matt corby in the background, like!
Oldboy Khax Thank you for watching! I love this song!
Anyone know why he have to wipe his knife every time he make a cut?
The key element of filleting a fish is less about cutting and more about keeping your knife clean
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.
lol these comment of people complaining about him wiping his knife very likely never worked with expensive ingredients before. You people should just stick to chopping your mirepoix and random chickens.
Its not about ingredient,its habit you pick up working with carbon steel knives 🙂
High carbon steels like shirogami needs to be wiped often if you do not want patina starting on your knife. They must be rinsed and dried immediately after use.
can you please make a video on how to slice kingfish sashimi.
seen great fish dishes and variety fish curry
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!
such smooth cuts
AsachikaSan Thank you for watching and for your comment!
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!!!