Master Sushi Chef Hiroyuki Terada's Carbon Steel Knife
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- Опубликовано: 6 дек 2016
- So many of you have been asking what knife Master Sushi Chef Hiroyuki Terada is using. Well it's no lie...he has been using the same brand for many years up until 6 months ago. His reason for upgrading is because he needed his knife's edge to be as sharp as possible so when the opportunity came to have an exclusive line made under his strict requirements, Minonokuni was born. The Matsu 1573 is his everyday knife that encompasses the highest grade of carbon steel and holds the edge much longer than a stainless steel knife due to the steel fibers being much tighter, with added tungsten and chrome for a harder steel.
As Chef David Holly, owner of Knife Merchant has said in the video, he has on more than 1 occasion, see how top tier Japanese knives come in that are stamped with their logo and ultimately bending the knife and subsequently damaging the entire finished product. This type of thing happens all too often. This similar experience has caused Chef Hiroyuki Terada to also seek
The Minonokuni line is as follows:
1: Ume-1538 180mm Deba. SK5 steel used primarily for breaking down whole fish. Also comes in the 210mm size.
2: Takè-1583 180mm Kama-Usuba. #1 white steel: Used for vegetable preparation. Also comes in the 210mm size.
3: Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
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As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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6815 Biscayne Blvd,
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Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
Every video with David of Knife Merchant is absolute gold!!
Those knives are insanely gorgeous. David is a true master when it comes to talking about the specifications with each blade. I love those boxes they are shipped in, too. I can't wait to see Chef Hiro use them in action!
How did I miss this video, I've been wondering for ages, thanks for posting it!
It's 11 PM and I'm all excited watching those knives. Thanks for the video!
I love the style of Japanese cutlery. Chef Hiro even opens boxes with style :p
You can really tell that Hiro is no fake master chef. Look at the way he makes sure he doesn't drop any of those packaging sponge tubes, he even wipes the box for no damn reason, probably force of habit when he was in the kitchen learning and mastering his craft. Such attention to detail makes this channel undeniably important to the culinary world of RUclips.
nigga what? that's not what makes him a master chef
Jarod Kelly yes it does.
@@jradish attention to detail is one of the most important pieces to being a master chef.
Guy wipes a box from styrofoam specks.... other guy 😱 omg sing of true master.
I'm always in support for REAL craftsman made items. There are so few of them around since mass production came along. I have 2 Japanese knives that I have had for over 40 years. I have other knives but they're easily replaceable. I'll be looking into
The Minonokuni line... Thanks Chef Hiro
Good afternoon Hiro. Thanks for sharing this video. I have only heard of carbon steel woks and now thanks to you, the great cameraman and Chef Holly I am learning about the carbon steel knives.
That deba is amazing. I love the thickness of it. Absolutely beautiful
I found this channel and started watching Hiro because of a video he did on his knives. Good to see another video regarding his tools.
I just bought a Yanagi knife from them because you guys had me sold! Especially the fact that its a tradition and culture that needs to be passed on. Thank you so much for the vid.
@boop bwep love it. Super sharp and balanced. You have to dry it after use so it doesn't tarnish, but other than that the maintenance is minimal. Really good price.
The knives are beautiful. Such great attention to detail.
Thank you for the vid. It really answered my long overdue questions.
Wow, these knives are gorgeous, seriously cool too, I can only imagine how long it takes to produce knives like this with such perfection
I’m definitely getting a blue steel yanagiba as my next knife. A work of art
These videos are inspiring. Those knives are very beautiful. I make American style hunting and bowie type knives. But these Japanese style have me rethinking. I love making Japanese and Korean food. I have been married to a Filipina and Thai and recently started learning Japanese food.. the knives I have Fallen in love with. Thank you for your time making these videos
What is great is you have taken, I knew nothing about in sushi makes and the world of this fine art and educated me to with great respect
Hiro is one quiet dude! Still waters running deep I suspect. Always fascinating listening to Knife Merchant owner. I’m learning a lot from him.
Why on earth does anyone downvote these videos!?
BOB BOBSON right?? It's like just don't watch..that simple!
Maybe the dislikers run big knife companies and dislike the idea of traditional japanese knife crafters coming back
Ned NL That's some quality english.
Then why did you click to watch this, you troll.
Hiro is an understated man, much like the famed Samurai. A pleasure sir.
Great New Knives for a great new year! I will certainly look at the Deba and Usuba! Thanks again for all the wonderful videos and congrats to you both on a super cool channel!
I watch every single video you guys upload, a big fan, i'll be sure to stop by when I'm in Miami again!
Super amazing work of art. Knives have been a part of our lives since very then. Thanks Chef Hiro for sharing ideas and inspiring us positivities thru dishes preparation. Hope to meet u, i wish!😅
First, also this channel rocks! It tells me so much information on the topics you guys speak of
Super Awesome LemonPie congrats want a sushi🍣
Pinoy BOY lol 😂 sure I'll take it
Super Awesome LemonPie ...Can you share your Super Awesome Lemon Pie recipe?
Beautiful Japanese packaging. I love the boxes.
This video is exactly what I needed. I recently had the opportunity to stage at a Japanese restaurant in Hollywood, FL. While I was there some of the kitchen staff let me use they're Japanese knives for prep and production. I really enjoyed that experience and have been wanting to purchase a Japanese knife of my own since then. I really had no clue where to start, but this video is super informative.
Keep up the amazing work!
Hiroyuki Terada - Diaries of a Master Sushi Chef
The stage was at KURO in the Hard Rock Hotel & Casino.
Hiroyuki Terada - Diaries of a Master Sushi Chef
It's a great restaurant and I definitely recommend going. Unfortunately, I did not meet anyone there named Kazu. I was only there for a few weeks earlier this year.
Love this video,so much info,I'm in love with japanese knives
Worth noting that Yanagi and Usuba knives are single bevel knives, (meaning the blade is sharpened only on one side and is not ambidextrous). The benefit of single beveled knives are that they cut much cleaner and thinner but if you're used to western knives it can feel a bit awkward using one.
Yanagi can be used as an all purpose knife but it's mainly crafted for slicing. If you're looking for an all purpose Japanese knife you should probably start with a 210mm or 240mm Gyuto (Japanese Chef's Knife).
If you want a vegetable knife for home use look at a Nakiri which is pretty much an Usuba sharpened on both ends.
Jayee Thank you so much for that info. My boyfriend wants one of these knives, but he is right handed and I am left handed so I think we would need an ambidextrous general purpose knife or two. Is there anything under the actual Minonokuni brand that you would recommend for an all-purpose chef knife for us? If not then maybe there are two, one for meat and one for veggies, etc? He has his heart set on that brand but I will buy the ones you recommended from the knife merchant site if what I'm asking doesn't exist.
Hiroyuki is such a nice guy
That is really exciting! I love the videos going to the source for the sushi-grade fish, and the sushi knives. I'm not terribly far away from San Diego, so I'm going to have to give your friends a visit. Thanks for all the hard work that goes into making the videos!
I can imagine Hiro as a Pokemon, and say "Good afternoon" all the time. His trainer is like, "Hiro use knife!" and Hiro's like, "GOOD AFTERNOON!" 😂😂😂
Spog 123 not funny
If a sushi chef were reincarnated as a pokemon he/she/it would probably be unbeatable against water types.
Steel Type.
Thank you chef Terada. I have been following every show you have and I have now been making some of your recipes with my friends and family. I wish Chef Terada uses a different supplier for his knife!!! My customer service experience with Knife Merchant overall is absolutely discouraging. I won't even recommend to anyone because these company just never return calls nor answer their phone. I am not the only one complaining about it...Lots of friends and colleagues of mine in the business experiences of the same issue
Another great video by Hiro! 👍
BEAUTIFUL KNIFES!
Thanks for showing me these knives! I was in the market for one.
wow thank you so much for these amazing videos!
great vid! been waiting for a while😊
Beautiful knives! I'm just a home cook but I will definitely be looking into buying one! I can't wait for your Japan trip to meet them!
cant wait to get mines and it will be as yours Hiro, cause I love the the design of a knife, thank u for your time to show us what knife u use, Arigato emanate.
Thanks for this video. My BFA blacksmithing thesis is making Japanese style knives and finding non-consumer level information on making Japanese knives is not easy. I've had to spend the past 2 years piecing information together bit by bit. Video at the end there let me pick up something I hadn't seen before and solves one of the problems I've been having. Looks like they grind the bevel in rather than forge the bevel in. Bevel forging causes a huge number of issues when forging and heat treating. Means more grinding, but that's worth it if I can avoid the hassle of bevel forging.
What does BFA stand for? I assume it is either some level of education or the name of a professional organization possibly simmilar to the ABS.
@@garethbaus5471 Bachelor of Fine Arts I'd imagine
Great insight ! Thank you for sharing.
another great video from you guys, cheers!!
You are a great master in sharpining meat cleavers,bone cleavers,vegetable cleavers,chef knives,and all knives.thank you for all your help. Your friend Gary.
... sharpening* meat cleavers,* bone cleavers,* vegetable cleavers,* chef knives,* all knives.* Thank* you ...
Thanks for another awesome video. Very cool knives.
My father is a 25 year professional chef and I'm considering getting him all 3 knives for a Christmas gift. Something he holds very dear to him as a chef is his knife, and I know the three of these would absolutely thrill him.
Number one, in great information. Thank you
I’m going to get a white steel n2 as my first knife. I am very excited to start out using these amazing knives!
Good day - living in the canadian north I am fascinated with the japanese cuisine. jealous of of your knives, & I just didnt want to buy just any kind I am certain these will be in future purchases for myself :) also love your channel, ive been getting some great ideas on new recipies to provide private customers here from my home.
This was super cool, I would love to learn more about your knives!
I have the Minonokuni Ume Kama-Usuba - I like. medium use in a home setting, its a pleasure to sharpen and use. Cuts very well.
Hiro, moving up in the world! Got his own knife line now. Who would have thought that when he got on a plane to leave Japan, he would have his own line of knives. Living the American dream sir. Keep living it Hiro.
Just look these up on the Knife Merchant website. These are VERY affordable. I'll pick up a couple to try the Japanese style. I typically use the western style chef knifes and have been looking at trying the Japanese style blades. I had been eyeballing some Shun knives, but I like the craftsmanship and quality of these much better. I've never used an usuba or deba knife before and look forward to trying them.
searching for a starter knife myself, always love these vids!
If you are just starting out I would suggest you avoid Carbon Steel. Carbon steel is temperamental. To give you an idea, when I was first starting out in kitchens about 10 years ago I bought carbon steel as my first knife set. They have to be cared for VERY well. Wipe them down as soon as you are done. Don't store them near any water. Try not to cut anything too acidic (Lemons, Oranges, Limes, tomatoes) things like that until you have developed a VERY good patina on the knife.
I remember one time I had my knife for about a week and a half. I wiped it down and started cutting some lemons. About 50 lemons in my patina was gone but I hadn't realized it (fast paced kitchens you don't really have the luxury of stopping to rub mineral oil on a knife) and at the end of my shift I put the knife in my bag in the knife protector and put my bag in my car. Well it got cold that night and my car got a little moisture inside of it and when I pulled my knife out in the morning it was rusted and I have to put it on my stone to get the rust off and restart my patina. Little things like that happened for a while until I finally just started working on the patina at home where I could wipe the knife down immediately and rub mineral oil on it and make sure it was stored dry.
Once it had a good patina though I took it back to work and didn't have many problems. I just refuse to cut lemons with it now.
Can't wait to see those knives in action from Hiro!
Never realized how much care and tradition are put into these knives. It a shame it's a dying tradition.
I've watched videos on RUclips on how handmade knives are made in Japan and it's impressive. I agree that it's a shame it's a dying tradition. Such craftsmanship, it's truly an art.
Doubt it will die out entirely. Might disappear for a bit, but as we've seen, people are more than willing to resurrect old methods with a new twist on it.
Master Asia Once the hipster movement becomes mainstream in Asia old world methods will become popular again.
Bryan Ramirez it’s not necessarily dying. Craftsmanship is making a huge comeback in many areas. Check out burrfection for a guy that loves knives. He’s not crafting but it’s all kitchen knife stuff.
You two make a solid team!
Thank you for such an informative video.
Hello john here from chicago anyway my Sushi chef Mentor here Hiroyuki arigato gozaimasu nee a wonderful day to you I love those original Craftsman knife because the knife it self is Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, love it..
Increíble, que trabajo tan dedicado que disiplina ,es una cultura única con sentimientos muy profundos y un sidnificado por el trabajo y la perfección única, gracias por esta enceñanza.
Awesome info to learn, thanks
I've watched the full video's of the father and son clan and it refreshing to see family tradition passed down ,I hope that they don't start to get ( modernized) because there mass producing for the masses ,make the world wait for quality ! 👍🏼. ⛩
Thank you
Great video, very interesting. Thank you.
Gorgeous!!!
dude those r awesome the Japanese r God's with knife making and sword making and I'm happy that hiroyuki got himself some Japanese knives it's part of his culture and a huge piece of his history keep the vids coming hiro and they r very nice knives congrats
No prob buddy
This reminds me of Ollivander's wand shop from Harry Potter haha... only knives instead of wands, but just all the shelves full of small boxes filled with powerful tools, honed by carefully studied knives people and sushi chefs and chefs!
Great video!
This is an awesome episode.
Looking forward to it. Im on the notification squad so I won't miss it. :)
I love you two, love all the videos
Very important video for me thank you very much
I love cooking. Applied for F&B school but got into engineering.
Got no interests in engineering. No choice studied for 5 years. Hope one day I'm able to become a chef
Hiroyuki Terada - Diaries of a Master Sushi Chef wise words.. will remember..
nigga what
I have a single edge chef knife, it doesn't get much use. I don't like the way a single edge cut, it tends to make a curved cut.
However, I do have a Santoku that I use all the time, it has high carbon steel core and clad with softer stainless steel, the blade hardness is 64HRC and I paid $80 including shipping. I am very happy with it. I hone it once or twice a month and it holds edge extremely well. Today I baked some bread and I use it to slit the dough and it makes a very clean cut.
These knives for cooking!? I would be honored to take these knives into battle against the enemy!
"hiro how are you"
*hiro awkwardly nods*
I live in Miami too and I am training as a sushi chef. I would love to be able to apprentice under Master Chef Terada. Such a cool, down to earth dude. The real deal.
Thanks guys. All the best to both cameraman and Hiro-San. Keep up the great videos and continued succsss. You have a fan for life here.
Origin Asian Bistro located in Key Biscayne.
Beautiful knives
thank you guys for sharing all that information love your videos
I love to go but I am far away in Scotland so hello from freezing Scotland
Hi my name is Abel solis I live I in in California u s a imsee your clips alll the time love too go to your restaurant one day but I like the email ans address of the place of business where you get. Your knifes please contact me my email is eye734@gmail.com
Great info I would love to get 1 of the knives soon
This is a fantastic video. Craftsman and their Craft
I sill be amazed by these japenes knifes. beautiful instruments, pieces of art literally ! To afford myself an expensive guitare, I can understand what theses types of knifes represent to you.
I know you were excited about new knives! I cut hair and i know how excited i get when i purchase a new pair of cutting shears :) Have fun with them!
Awesome that's what I need!!
Matsu1573; another great info vid. Think it's time for me to FINALY purchase one of these knives. Would the 1573 Matsu 1573 be a option for an all purpose knife for a novice who just loves to cook and try new foods; so many great ideas come from your vids; thank you so much.....And I really appreciate how humble you guys are towards us your viewers.
Real nice guys !
I'm pretty happy with my yoshihiro hongatsumi white steel for work at my place. I really like the weight and you can't beat white steel
This is a phenomenal video. It was extremely informative and helpful. Thank you very much to Chef David for the in-depth explanations!
Hiroyuki Terada - Diaries of a Master Sushi Chef always! I watch everyone of yours ;)
"Good morning and if I don't see you. Good afternoon good evening and goodnight"
Hermoso video. Yo cocino y me gusta fabricar mis propios cuchillos. no voy a decir que estoy haciendo esa calidad de cuchillos, jajaja... pero son utiles para el uso que les doy. Gracias por compartirlo.
Beautiful video. I cook and I like to make my own knives. I will not say that I am making that quality of knives, lol ... but they are useful for the use that I give them. Thanks for sharing. Abrazo enorme desde Argentina, Hiro and de "MisteryCameraman"...
David Holly is so amazing.
it might take a few years but I'm getting this knife
0:07 "HIro, how are you"
"Good evening"
LOL
thats the wierd thing about japanese, there isnt really a good polite greeting at least that I know of that you would use with regular people. There are very respectful grettings that are for royalty or whatever and ones that are very informal ones similar to how kids would talk to each other on the playground.
Im not super versed in japanese but thats my understanding of why Hiro says godo evening instead of just hello.
Wow so nice knives 😍
This is like christmas for you Hiro!
Hiro: Merry After... Good Chri... Good Afternoon!
L love this's channel
im a knife maker and i can tell you just the step up from stainless to high carbon white steel is huge
Hiroyuki Terada - Diaries of a Master Sushi Chef thank you i will do my best
I know it is older video, but I would like to suggest ZDP 189 steel knives. They are amazing knives, theyare 66-67 hrc hardness. Very hard, retains sharpness very long and does not stain if left not whiped off, cutting meat or accidic foods.
Interesting video
Great knives for Great people
Beautiful knives. Love japanese craftsmanship, AND FOOD! Yum!
Camera guy - Hiro, how are you?
Hiro - Good evening
Just ordered 3 of the ume knives yesterday, if its good enough for Hiro then it MUST be a great product. Greetings from Houston,TX
Hiroyuki Terada - Diaries of a Master Sushi Chef no but i DO love to cook