this chief is very generous with the skill & knowledge. he must have a big heart. even my japanese chief friends wouldn't share the knowledge of cutting details of parts with me. the part of the fish makes a big different when you cook it n place in your mouth. Domo arigato.
What were the dishes you said you could make with the tuna you scraped off of the skin? I have some thin slices of salmon that were left over from when I made sashimi the other day and I want to make something from them. Nice tuna cutting skills btw.
Here in Downtown Los Angeles, specifically in Little Tokyo, there are a couple of small markets that sell sashimi - grade tuna. But what I just saw in this clip, the markets have nothiing this fresh. It must be so tender, that the consistency is almost like tofu. When I buy a small slab of sasimi tuna, I like to put wasabi and soy sauce on it. If I ever go to Japan and do that, I think I will be frowned upon, big time.
Hi Kizuna and chef Lin, I added you in my facebook, I wonder where is your restaurant? You look like you have a happy kitchen team there, I wish i could join you there. I am a chef here in London, but I always wanted to work in an oriental theme restaurant with head chef like Linsan.
I hold my knife and cut exactly the same way. A chef I worked with for a year hated my technique, it bothered him so much that I put my finger down the spine of the knife for extra control : )
I fillet a dozen fresh water fishes at a time, inspecting for both fatty content and parasites.. I am not sure if you understand the uncooked principle of enzyme saturation of that which we eat but.... half of the year we are not ice locked here and I welcome you and your techniques.
Finger along the spine grants more pressure but on most knives gripping it with your index and thumb above the handle on the base of the blade should grant more control than any other grip.
I don't see too many scars on this chef's hands. Also for as long as the vid has lasted, I have not seen him getting cut a single time. The fact that with your skills you would gamble and risk injuries if holding a knife like that does not mean that somebody else cannot master this skill, greatly reducing the risk and gaining some advantages over the "safe" methods. Better safe than sorry, but practice makes perfect. Keep your mind open, take care
KittyOnTheNet Them suckers get bigger. Check out some videos of people catching the larger tuna that are used for making sushi. Them things are CRAZY big.
not sharp enough.....in sushi making its crucial for your knife to be so sharp the meat wont tear when you cut into it. but if you are to look at the video u can see he has to saw the knife back and forth there for tearing the flesh during the process.
PURPLELIou LOL It's all about good judgment when to slice in one motion or to saw I Saw a lot when cutting some part of the tuna to make clean cut it doesn't tear it up.
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I want to be a cook when i am out of school and its nice to see someone else work always fascinating
this chief is very generous with the skill & knowledge.
he must have a big heart. even my japanese chief friends wouldn't share the knowledge of cutting details of parts with me. the part of the fish makes a big different when you cook it n place in your mouth.
Domo arigato.
I'd gladly exchange parts of my anatomy for that loin. Holy crap that looks incredible. Thank you for show. It's greatly appreciated.
Nice skills Chef! What brand gyuto are you using? Thanks.
Disregard the negative comments. I am impressed, especially with the reverse "chopping" and spooning technique. Nothing wasted. Excellent job.
I really enjoyed the video. Congrats. Which knife is using?
I totally agree with you Michael Hill, holding the knife your way is call the control grip. That means you are in total control of the knife.
that is a great knife, and in the hands of an expert looks even cooler. great video.
What were the dishes you said you could make with the tuna you scraped off of the skin? I have some thin slices of salmon that were left over from when I made sashimi the other day and I want to make something from them. Nice tuna cutting skills btw.
@kizuna kitchen.... is albacore tuna good for sushi as well ? liked you video.. i love sushi and peanut butter cups !
that knife is a dream of every chef!!!
That looks delicious ^w^
Glad you were inspired!
Look at those lovely clean cuts.
@relatedgiraffe you could make hand rolls with spiring onions and any type maki
This looks so satisfying.
Gawd, looks like cutting butter. Looks so smooth and yummy.
What kind of knife is that? Tojiro? Looks very sharp...
Just look at that color. Fresh!
Why do I torture myself with these videos!
those are really clean cuts
Here in Downtown Los Angeles, specifically in Little Tokyo, there are a couple of small markets that sell sashimi - grade tuna. But what I just saw in this clip, the markets have nothiing this fresh. It must be so tender, that the consistency is almost like tofu. When I buy a small slab of sasimi tuna, I like to put wasabi and soy sauce on it. If I ever go to Japan and do that, I think I will be frowned upon, big time.
Is this tuna prepared in some way or is it totally raw? Looks great, as every fish cut in sushi pieces does ^_^
Man that is some good looking Tuna
omg i want that knife where did you guys buy it
?
Oh my god, that is amazing stuff. And that knife ...
Parabéns Chef !.. Que Peixe é esse ? Apresentação Excelente !
Atum...
Gyuto u use ?
Thank you chef 👍
I just want to NOM the shit out of that slab.
Same here
I'd just rip out a chunk of the whole piece with my teeth.
I wonder what knife He is using? looks very good . the whole process . Domo arigato !
Kniteknite23A It looks like a Masahiro gyuto to me, maybe a Masamoto or a Saito, couldn't tell whitout looking at the logo haha
That knife slid right through like butter
man this is neat!
Very informative. Thank you!
Great video !!!! thanks !
what were to names of the dishes he was mentioning for all the cutts? the only one i was able to make out was sashimi. thanks!
Ben Dover Onigiri and sashimi.
+Kidiu He said nigiri.
hell yeah brother!! gotta live life to the fullest and eat good
Man that tuna looks so dam good
Thank you very much to share this now i can learn .. how to filet tuna..so cool..
PJ,
that knife cuts through the tuna like butterrr
Not really. He is sawing with it. So the knife is to dull.
Also the edges of his cuts are very unpleasant looking.
if this doesnt make you drool something wrong witchu
thanks for the compliments, i hope you continue to watch my video
I wanna keep my room cold enough where I can use that as a pillow.
hella sharp knife bro
Nice but please whip of your knife more. A dirty knife is not the way we work. Love your videos
I always whip of my knife, whipping my knife is so cool!
dat sharp knife!!
great video! thank you!
How do you intend to get such a large chunk of salmon?
I swear I wouldn't even bother cutting it up I just want to take the whole thing and eat it like that.
I now have an urge to do everything in life with extreme precision and perfection ._.
YES!! TWO FINGER SIZE!
I loved that album
Does fresh tuna normally look that rough/dry?
M3RCxNationHQ That's not dry at all, all tuna has that dull translucent look.
Very interesting, I enjoyed watching.
Wonder how much that initial chunk of tuna cost
its like cutting butter...what a good tuna
i feel like getting that huge tuna piece and make a big bite out of it :D yum!
Thank u cheff
Yes. I am a trained cook, and that is the proper way to hold any knife in the kitchen.
Hi Kizuna and chef Lin,
I added you in my facebook, I wonder where is your restaurant? You look like you have a happy kitchen team there, I wish i could join you there. I am a chef here in London, but I always wanted to work in an oriental theme restaurant with head chef like Linsan.
mmmmm i see i like the end when he uses the spoon on the skin never seen that but its good for making a nice tartar
Real Itamae would clean his knife after every cut.
nice vid. i went to school for pastry and decided 6 months ago i want to do sushi. now i get 120000 vs 70000 a year
wow what a nice piece of tuna, I'm hungry now
Nice video thank you
これはおいしそうですよ！！！
All I can say is: YUMMY!
น่าทานมากๆครับ@!!
my mouth is watering as i watch this
I hold my knife and cut exactly the same way. A chef I worked with for a year hated my technique, it bothered him so much that I put my finger down the spine of the knife for extra control : )
+J Glad you need absolute control when making sashimi, its a great technique for fish!
I fillet a dozen fresh water fishes at a time, inspecting for both fatty content and parasites.. I am not sure if you understand the uncooked principle of enzyme saturation of that which we eat but.... half of the year we are not ice locked here and I welcome you and your techniques.
Finger along the spine grants more pressure but on most knives gripping it with your index and thumb above the handle on the base of the blade should grant more control than any other grip.
i always wanted to learn how to butcher a whole tuna loin!
Dat precision
do you think they would get mad if I took a big bite out of the chunk of tuna in the beginning? It's so tempting
two fingasize! this is gotta be Mr. Miyagi of Sushi
sir i dont think you get the nature of comment... and trust me.. i think about it a lot and chuckle every single time.
wait wait wait.....slow it down Jackson...how many finga size again? I forgot after the first 30 times he said it.
they hold it differently for different uses. i'm sure european cooks do the same thing.
this made me very hungry!
I don't see too many scars on this chef's hands. Also for as long as the vid has lasted, I have not seen him getting cut a single time. The fact that with your skills you would gamble and risk injuries if holding a knife like that does not mean that somebody else cannot master this skill, greatly reducing the risk and gaining some advantages over the "safe" methods. Better safe than sorry, but practice makes perfect. Keep your mind open, take care
Nice
thank you chief。
That tuna is huge!
KittyOnTheNet Them suckers get bigger. Check out some videos of people catching the larger tuna that are used for making sushi. Them things are CRAZY big.
Okay, thanks!
Wow
Jesus, wonder how many times you've filleted yourself with those knives! Those things just have to be this side of splitting molecules sharp.
Is that cake. U slice it so easy xD
wow that knife is sharp
not sharp enough.....in sushi making its crucial for your knife to be so sharp the meat wont tear when you cut into it. but if you are to look at the video u can see he has to saw the knife back and forth there for tearing the flesh during the process.
PURPLELIou stfu you moron
PURPLELIou LOL It's all about good judgment when to slice in one motion or to saw I Saw a lot when cutting some part of the tuna to make clean cut it doesn't tear it up.
zero00tolerance lmao
zero00tolerance your trying to hit on someone saying you have a 'sharp' penis(?) and then tag it with family guy humour...way to go kid.
the art will die out with the fish
twofingasize
have you ever been trained on how to prepare sushi?
Break out the wasabi and soy sauce, I'm getting hungry.
Master !!!!!!!
This tuna is premium quality
premium is good in a samwich with wonder bread
Jack N. Jill ;) Awesome
you cut fish as easy as you cut cake... haha it's look very sharp
The way he cuts it is making me hungry...oh yeahhh...
Just give me a bowl of rice and soy sauce. I'm eating this whole OuO
Stephanie Zelazo I'm right there with ya. Don't forget the wasabi!
Stephanie Zelazo really
Stephanie Zelazo nasty ass "0u0" weeb
Sharing is caring!
Muskan mahat don't knock it til you try it. Sashimi is amazing.
Don't watch this in the morning when you are hungry.
i would say they have very different philosophy of making food and fish especially
It's like butter
Around 4:40-4:50 he does hold the knife that way, but Sakura Ki is right
The price killed my craving for purple meat fish!