The sharpest knife in the world / Handmade knife (Detailed video of Taiwanese tuna knife making)
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- Опубликовано: 28 сен 2024
- Knife #Taiwanese_Tuna_Knife #Sashimi
Detailed video of Taiwanese tuna knife making.
**Store location information**
goo.gl/maps/JH...
Knife Store來發鐵店
No.45-1,Xiaheng St,Zhushan Township,Nantou County, Taiwan 557
從用刀者使力、速度、及切口平齊來看，確實跟手術刀一樣鋒利，比我在香港漁市場看過的，更快更鋒利，利害 ! 👍 👍 👍
這是砍刀 鋒利其次 重點是砍大魚的時候會不會崩刀 硬刀隨便磨磨就很利 但是不能砍硬物 外行人才看鋒利度
但是，
用這種殺豬刀只適合在地上殺魚。粗魯的把魚當成牲口。
日本人把魚當成食物，他們不會在地上殺魚。
☝️各國風俗民情不同 沒必要以自身眼界 強加比較判定優劣... 那日本愛吃生食 是否可視為未開化民族？
@@謝正榮-g1t 日本也是把黑鮪魚放地上殺 頂多是加個木棧板 我16-17年就在日本殺黑鮪魚 你沒見過不代表沒有
@@謝正榮-g1t 杀条鱼都要媚日，真有你的
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!
Same here...I was amazed how clean and effortless it seemed, as well as such minimal waste...insane
ฃ
Almost like a multi tool lol. Specially for de-scaling.
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.
Couldn't believe that he was doing sukibiki with that knife.
Да, работа..... Мастера по рыбе, точны как роботы. Настоящий мастер по изготовлению ножей
Wow, fascinating how the design of this knife/cleaver is so different compared to the ones Japanese use for tuna. Clever design and so versatile.
So you think japaness people made an inferior design for cutting tuna
@@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.
@@wngimageanddesign9546 you know nothing about desing then
@@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.
Which design is better? choose one: the japanese , or the one shown in the video
The best taiwanese cutting skill
Nice, I want to visit the country of Taiwan some day to try the delicious sashimi they prepare with that knife. 😋
I'm impressed. It doesn't seem to be a special steel or process. Just a unique designe and precise work.
Interesting how Taiwan and Japan developed completely different knives to work with fish. This one looks bulky but so efficient and versatile!
it does not look that different from a large Japanese Deba knife.
@@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.
Because that's all japan eats
Fish looks delicious🦈
Wait what why dose this comment not have any likes or replies
Wow amazing I want that 😍
goo.gl/maps/JHjyjW8SM9Crz1Gz5
Напильник всему голова,без него не обойтись,супер
從火花來看這把刀的硬度不高，但也正是這種帶韌性的刀刃才能砍切多工運用，如果硬度太高反而會容易砍崩砍裂，
一定會有鍵盤魔人為了標題而氣噗噗😂
但這把刀在熟手手上真的能一把開完一條鮪魚💪超讚
Согласен с тобой на 100%! Но процесс разделки рыбы- потрясающий!!!🤗
的確，專門用途的刀，不一定要像廚刀一樣追求鋼材的硬度
Even the guy taping up the box is an artist!
저의 알고리즘은 장인의 칼까지 인도 하셨군요..
the craftsmanship of both the knife maker and users
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?
@Shiang Yu Yang And can you tell me what this knife is called, its real name?
@@MinotaurX Maybe pig-cutting knife,
used to cut big objects.
@@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"
***Store location information***
goo.gl/maps/JHjyjW8SM9Crz1Gz5
@@MinotaurX It`s Round blade belly knife
This knife is so satisfyingly sharp.Truly impressed by the craftsmanship.
imagine making a new blunt knife. I mean what u expect.
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.
Нож хорош, но только для такой разделки.И конечно же далеко не самый острый и прочный. А вот разделка рыбы на 5 с плюсом. Красота.
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.
perfect shape for the motion resulting in very clean cut, respect 🙏
This is the best video ever!💪💯
It's got the sharpness and the mass to do the job. Very cool.
One knife that does everything.
that's a nice knife man!
Красиво с рыбой работают.
Умеют китайцы рыбу разделывать. У нас к сожалению такой рыбы нет.
@@БорисИванов-я4у Да, рыбы нет, зато китайцы есть. Хотя на видео все-таки японцы, мне так кажется.
The first knife I want to make when I start blacksmithing.
Magnificent !
The professional people who have a lot of experience are always respected whatever they do.
Me parece bien interesante la forma artesanal arcaica con la que se fabrica tamanha cuchilla de atum; una verdadera maravilla; !!!!
Осталось выковать нож для резки скотча. Чтоб работнику зубами не грызть.
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
однако они его точат постоянно))
и правильно делают
Главная осторожно, чтобы себе ничего не отхватить,нож то острый,а там ещё баба присутствует,держись.
作る人も使う人も素晴らしい技術
It is very satisfying to watch this!
Beautiful craftsmanship Sir!
老哥，你用的全是老手艺，牛逼
As chef Gordon would say, "let the knife do the work"
I saw a video of a fish cutter using this and I was immediately impressed by the blade. Niiiiice!!!!!👍🏿👍🏿🎤🎤🎤🎤🎤
🤔I wonder if there's any way I can order one of these awesome knives 🤔🤔
Need to look for a Taiwanese to send to us.
真的非常锋利，视频一直看完有治愈心灵之效果。
every time he traces the last knife on the cardboard, the template gets slightly bigger. after 20 years you can see the result.
И в оконцовке всё-таки, зубами перегрыз скотч 🤣
Sharp knife with skilled user. :)
This was amazing to watch
Wow it can cut through fish. Impressive
Solo con ver cómo trabaja el metal y como destazan el atún me dan ganas de tener uno en casa😁, me imagino que han de ser muy costosos.
Salute to the master craftsman *****
0:56 Dudes like "safety goggles" pffft.
Love the guy right away.
Красавчик 👍
там шкуру скоблить типа скобелем можно. двумя руками ловчее
How to get one?
goo.gl/maps/JHjyjW8SM9Crz1Gz5
Its a really awesome knife, but to say its the "sharpest knife in the world" is a very bold statement.
You doubt it?
Its the best knife for that job.
If there was a sharper stronger knife, they would use it.
Tuna is not cheap!
@@Ont785 Do I doubt its the "sharpest knife in the world"?? Yes, I doubt it. Now, if the title said something like Sharpest Tuna knife in the world, ok maybe id go with it.
@@briancolangleo2486
Lol; it’s like saying which car is the fastest, which person is fastest?
You’re knit picking to be heard.
Buzz off.
@@Ont785 No Stewart, Im just making a factually accurate statement.
@@briancolangleo2486
You’re not the sharpest knife in the drawer are you?
Who’s the fastest runner?
Fastest swimmer?
Strongest man?
Fastest car?
Jeez…
Он не острый, он тяжёлый
Ну газету, он уверено распускает...
@@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.
Seeing him cut thru that tuna made me really nervous for his hand. He has probably done this thousands of times but just watching that extremely sharp knife braze by his hand made me uneasy. That blade would slice thru his thumb and glove without him even realizing it until he saw he was missing his thumb. Blades that sharp cut thru skin in such a way you don't even know you've been cut until after you are gushing blood
Wow good fish knife ,I like how the first guy was thinking outside the square
Where would you get one ?
Cheers from Aus
amazing knife making
製刀師父為何不戴耳塞保護自己聽力啊？
可能已經來不及了吧？
台灣只關心實用
其他都有待加強
衛生 安全 健康 等等
習慣了
Nice poppy knife.
the knife also looks like a fish. :)
Wow! That Sharp.
This knife made from Damascus Steel must be astonishing!
Seeing these dudes cutting without hand protection gives me sleepless nights
I like Chinese culture.🥰
God job..my friend 🙏🇮🇩🇮🇩🇮🇩
Excellent craftsmanship, such dedication to their craft.
Show offs😜
It's not just owning one of these wondrous knives, do you have the skill to sharpen them?
Слабенько он его отковал. Можно сказать воще не ковал. Халтура
와~~저 둥글둥글한 칼 한개만으로 모든걸 처리하네 👍
Loved the video! But sharpest knife in the world? Plastic surgeons use obsidian blades because it is impossible to get a fine enough edge on iron and steel.
用殺豬刀分解黑鮪魚 比日本生魚刀分解更快 更漂亮
但是日本生魚片刀不用特別揮砍 而且可以一刀切開不用來回拉
Forging utility n design into one ❤️🌞👍
หาชื้อได้ที่ไหน
I bet they are so expensive given the amount of time and effort put into it.
That yellowfin looked so good.... I would have taken a good sized bite right then and there!
Olá meu nome é César, o senhor trabalha muito bem, meus parabéns. O senhor é de qual país? Muito obrigado.
g.co/kgs/NsmQRz
Interestingly similar to large Japanese Deba knives, those made to break down fish.
不可思议的锋利
凄い！画期的なマグロナイフ。
なるほどね～マグロの解体には、この発想があったんだ。
しかし、焼き入れ後にサンダー使ったら鈍って硬度が落ちるような気もするが。
멋있다 ㅎ
殺魚的時候，看到那塊鮪魚肚就一直流口水…
next level stuff.
만능 칼이네
멋지네요
it was so satisfying watching them carve the flesh from the fish
除了標題外，內容很棒！
棒在什么地方？刀子很好👍！工作地点（环境）错误！金枪鱼一般都是生吃，在有生水的地方宰杀不合适，因为鱼肉接触水会吃坏肚子！应该在干燥的地方下工作！
@@yongchaopeng4205 你是不是搞錯了甚麼？
這是“記錄片”，不是“衞生教育片”。
說實在，我在看的時候，也蠻在意 你說的問題，但這並不影響記錄片很棒的本質！
你這種 “拍攝者不救”的想法，真的很幼稚！😆😆😆
Can I use it for shaving?
if a knife and an axe had a baby. you would have this. Makes it more practical when you need to hack away at something instead of a knife, and yet is also practical when you want to cleanly cut something as if it is a knife.
this is the definition of "let the knife do the work"
excelente implemento
包丁作りで、大変そうだなぁ、新聞めっちゃ切れるやんスゲェって思って見てたら
包丁さばきの人が繊細で正確な捌きでしかも手慣れてるから超人並みに早くてもっと驚いて
最後梱包の人が氷詰めからテープ貼りでめっちゃ早いなと思ったら上手いんだけど雑で草
요즘 코로나 때문에 밖에 나가지도 못하고 초기에는 외식 배달음식으로 버텼는데 현재는 일일이 만들어 먹습니다.
이러다 요리사 될것같습니다.
이젠 칼 종류만 삼사십자루가 넘습니다.
헌데 저런칼은 본적도 없습니다.
С техникой безопастности швах!
No gloves no eye protection just old school
This is the knife I want for my birthday!!!! to chop fish, steak, pork like nothing, and veggies.
Mình muốn mua 1 cái làm kỉ niệm không biết có mua được không
What metal is used?
I love a sharp knife.where can I buy one of his knives not that big just 2 for cooking?
goo.gl/maps/JHjyjW8SM9Crz1Gz5
@@iTravelgo thanks very much for that information Sir.
Why am I watching this ?
I don’t know
But it sure is interesting
I think it's more practical and easier to handle than those Japanese long tuna blade.
老師傅的刀子不用回火嗎???沒看到回火的步驟欸??
me gusta su cortadora
Самый острый в мире нож это любой нож с маленьким углом, который перед каждым резом правится на мусате)
А ещё лучше на 2-3 камнях разной гритности... Но не любой! Желательно хорошей углеродистой стали. Углеродка лучше воспринимает малые углы.
so patient and very professional
One knife for everything.
在美国能买到的台湾有意思的东西太少了，为何台商不做亚马逊平台一类呢？不理解 每次在这里看到台产品都很喜欢 据说性价比也很好