Dong Gong Fish Market: G-5 Taiwan Tuna Knife in action! Jende Industries

We went to the Dong Gong Fish Market in Ping Tung, Taiwan. It is famous for the Tuna hauls it gets, along with a ton of other seafood catches the fishing boat fleet brings in. We've been in search of a fishmonger who uses a G-5 style blade to cut their tuna. In this case, the we found one fish getting cut into steaks with a G-5 XL and a sort of Sushi/watermelon blade hybrid. Every fish monger will process fish differently, depending on the size and what their grandparents did before them. You can at least get a glimpse of how the G5 in particular is used to chop and slice. I would have preferred he had sharpener knives overall.
Links:
Maestro Wu G-5: jendeindustries.com/g-5-large...
Master Kuo G-5: jendeindustries.com/taiwan-tu...
FN Big Forged G-5: jendeindustries.com/taiwan-tu...
Jende Industries is an international company that specializes in sharpening and sharpening gear. We are the makers of Jende Reed knives, Jende Nanocloth Strops, Jende Diamond Emulsions and Jende Leather Knife Rolls. We are also the distributor of Maestro Wu Bombshell Steel Knives from Kinmen and we custom cut stones for guided sharpening systems such as the Jende JIGS for Knives, Hapstone, Edge Pro, TSProf, KME sharpener, and Wicked Edge. So if you are a musician, chef, outdoorsman, or sharpener of any level, Jende has something for you! Check out, like, and subscribe to our official Jende Industries youtube channel to see more descriptions and performances of all our sharpening products and services.

[@kevinfitz3721]

I have never seen anyone clean a fish like that, not saying it's wrong just never seen it before im more of a classic fillet guy even on bigger fish

[@JendeIndustries]

I hear you. I personally prefer the Chinese G series style vs the Japanese long straight blades. Fillet knives could do some of the work but would not get through that spine.
I've seen many fish mongers clean fish over the years, and there's a reason I stated at the 0:50 mark that he'll clean the fish today the same way his grandparents did. :) There's a lot of tradition in these types of markets that was initially formed through necessity and lack of better knives or knowledge.

[@kevinfitz3721]

@@JendeIndustries Agreed, you should post some more videos like these! I like seeing and imagining the history and how they learned to do things, I think people could learn a thing or two watching trade videos from other countries or people. Enjoyed the video!

[@JendeIndustries]

@@kevinfitz3721 Thank you, sir. I appreciate the feedback! I will endeavor to make more of these. The local market history is a double edged sword - half of it ingenious adaptations and evolutions, the other half is there's The right way, the wrong way, and then there's the market way. :D

[@foodparadise5792]

@@JendeIndustries Totally agree. The Japanese long knife with low profile can't chop. They have to use a saw to cut the head and fins off, very awkward. This curve chopper can handle everything.