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.
You are supposed to pull the knife towards you, but how can you cut the fish all the way through in 1 motion? knife too small (or fish too big) requires you to slide the knife back and forth until you finish your cut.
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.
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
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.
Is it bad that I would be able to eat an entire strip of that tuna given the Opportunity and I would be happy even though I would be in an amazing tuna coma
TIL how big tuna could be. Holy shit. I don't go near fish, but I've started becoming braver with sushi. I like spicy tuna rolls. I.. god damn. That is huge.
This chef has decent skills but if you've ever seen a real sushi chef work they consistently wipe their knife and their cutting board between tasks sometimes even between cuts!
"Real" I can assure you he really is a sushi chef, and likely went through years of training. Being at the bottom end of your profession doesn't make you any less "real"
Holding that knife like that is an accident waiting to happen. The knife should be gripped at the front of the handle and the index finger over that back of the blade. That grip can cause a knife to fall either left or right with terrible results.
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.
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?
@kizuna kitchen.... is albacore tuna good for sushi as well ? liked you video.. i love sushi and peanut butter cups !
I want to be a cook when i am out of school and its nice to see someone else work always fascinating
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.
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.
What kind of knife is that? Tojiro? Looks very sharp...
that is a great knife, and in the hands of an expert looks even cooler. great video.
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.
Nice skills Chef! What brand gyuto are you using? Thanks.
Is this tuna prepared in some way or is it totally raw? Looks great, as every fish cut in sushi pieces does ^_^
I'd gladly exchange parts of my anatomy for that loin. Holy crap that looks incredible. Thank you for show. It's greatly appreciated.
@relatedgiraffe you could make hand rolls with spiring onions and any type maki
that knife is a dream of every chef!!!
Look at those lovely clean cuts.
Gawd, looks like cutting butter. Looks so smooth and yummy.
Does fresh tuna normally look that rough/dry?
M3RCxNationHQ That's not dry at all, all tuna has that dull translucent look.
omg i want that knife where did you guys buy it
?
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.
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
Parabéns Chef !.. Que Peixe é esse ? Apresentação Excelente !
Atum...
How do you intend to get such a large chunk of salmon?
if this doesnt make you drool something wrong witchu
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.
Just look at that color. Fresh!
Why do I torture myself with these videos!
Yes. I am a trained cook, and that is the proper way to hold any knife in the kitchen.
Gyuto u use ?
Wonder how much that initial chunk of tuna cost
This looks so satisfying.
That knife slid right through like butter
You are supposed to pull the knife towards you, but how can you cut the fish all the way through in 1 motion? knife too small (or fish too big) requires you to slide the knife back and forth until you finish your cut.
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!
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
Thank you very much to share this now i can learn .. how to filet tuna..so cool..
PJ,
those are really clean cuts
Glad you were inspired!
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
Oh my god, that is amazing stuff. And that knife ...
That looks delicious ^w^
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.
what kind of meat is that? lamb?
It is tune mate.
Lamb of the sea
what do you mean
Amblix pork
Damaruth Chicken of the sea
hell yeah brother!! gotta live life to the fullest and eat good
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.
Jesus, wonder how many times you've filleted yourself with those knives! Those things just have to be this side of splitting molecules sharp.
have you ever been trained on how to prepare sushi?
Thank you chef 👍
Great video !!!! thanks !
Very interesting, I enjoyed watching.
wait wait wait.....slow it down Jackson...how many finga size again? I forgot after the first 30 times he said it.
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
they hold it differently for different uses. i'm sure european cooks do the same thing.
Around 4:40-4:50 he does hold the knife that way, but Sakura Ki is right
Man that is some good looking Tuna
thanks for the compliments, i hope you continue to watch my video
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 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.
sir i dont think you get the nature of comment... and trust me.. i think about it a lot and chuckle every single time.
I swear I wouldn't even bother cutting it up I just want to take the whole thing and eat it like that.
i always wanted to learn how to butcher a whole tuna loin!
should never cut the fish twice, ancient Japanese custom must use very sharp knife, and in this even the fish as fresh like that he must cut twice
***** yeap thats why u guys soo powerfull that many people died because of your fights! remember ww2? now u shut the fuck up!
*****
don't you mean you're oriental? I have 2 hondas
great video! thank you!
Very informative. Thank you!
I now have an urge to do everything in life with extreme precision and perfection ._.
how many fingasai? toofingasai
i feel like getting that huge tuna piece and make a big bite out of it :D yum!
its like cutting butter...what a good tuna
Thank u cheff
I wanna keep my room cold enough where I can use that as a pillow.
Is that cake. U slice it so easy xD
I loved that album
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.
i would say they have very different philosophy of making food and fish especially
これはおいしそうですよ！！！
Real Itamae would clean his knife after every cut.
This tuna is premium quality
premium is good in a samwich with wonder bread
Jack N. Jill ;) Awesome
i'm scared of your knife! i'll have one that sharp one day but gonna practice a bit more first
:)
Man that tuna looks so dam good
Is it bad that I would be able to eat an entire strip of that tuna given the Opportunity and I would be happy even though I would be in an amazing tuna coma
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
YES!! TWO FINGER SIZE!
hella sharp knife bro
What is that, about $200.00 worth of tuna? I can't even fork over enough for previously frozen tuna steaks.
TIL how big tuna could be. Holy shit. I don't go near fish, but I've started becoming braver with sushi. I like spicy tuna rolls. I.. god damn. That is huge.
my mouth is watering as i watch this
dat sharp knife!!
The price killed my craving for purple meat fish!
This chef has decent skills but if you've ever seen a real sushi chef work they consistently wipe their knife and their cutting board between tasks sometimes even between cuts!
"Real" I can assure you he really is a sushi chef, and likely went through years of training. Being at the bottom end of your profession doesn't make you any less "real"
the art will die out with the fish
twofingasize
All I can say is: YUMMY!
two fingasize! this is gotta be Mr. Miyagi of Sushi
slicing for sushi requires a different grasp on the knife. it isn't like chopping
is tuna best fish meat in the world or there has more better
man this is neat!
Holding that knife like that is an accident waiting to happen. The knife should be gripped at the front of the handle and the index finger over that back of the blade. That grip can cause a knife to fall either left or right with terrible results.
Nice video thank you
Tuna is skin is best when cooked as adobo then add coconut.
damm imagine how much protein's that slice have o.O