How To Hold and Use Yanagi Knives | Sushi Chefs Using Yanagi Knives | Types of Japanese Knife
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- Опубликовано: 13 сен 2020
- This is a compilation of sushi chefs using Yanagi knives.
There are a variety of knives in Japanese cooking. Yanagi is a long and thin knife mainly used in the preparation of sashimi or nigiri sushi. The sharp edge of these knives can be customised or adjusted according to whether the chef is left-handed or right-handed or both.
Other popular Japanese knives include:
Santoku, a general-purpose kitchen knife originating in Japan, is an alternative to the traditional "Nakiri", a knife mainly used for chopping vegetables.
Deba, a knife with a thick spine mainly used for butchering fish.
Honesuki, a boning knife used to butcher meat and poultry
Usuba, a traditional thin-blade vegetable knife.
Once again, I hope you guys enjoyed the video. Don't forget to LIKE and SUBSCRIBE! 😊
Artistic display of Swords in a kitchen.
Wonderful.
3:40 my man needs to sharpen his knife......
Great footage, so many different strokes, knives, fish. I am looking carefully to grasp the technique, thank u!
Whoa 5:07
Hope you guys grow!
I like this style of video. It's the best. It's fun.👍👍👍
interesting. I was thinking of getting a 270mm or 300mm but some of these guys make the shorter ones actually look more useful.
Does anyone know what yanagiba the chef is using at 2:14. Anyone recognize the brand?
Oh. This chef uses a strange technique for the otoro skin removal. Normally the skin is place on the board and people use the flatness to cut the skin off easily. Saves 30 seconds.
We all know that knives are just short version of swords
????
Yes, and it’s legal too so a 360mm yanigiba is Yakuza’s favourite choice of weapons
May I know what paper is it that wrapping on the fish is call..
Kitchen Paper towel .
Yes and use the high quality ones so you don’t get paper fibre on the fish
... is called*?*
Wow.
Food Knife P_rn and no comments yet.
Maybe al viewers left in pure amazement.
As I am.
I for sure am going to get my Japanese knife set out to have a Sushi styled Christmas.
Wasn t Jesus a fisherman for that matter anyway?
Would he instructed His apostels to catch sushi grade fish in His directed nets?
;-) :-)
this left me hungry for sashimi
Wtf seems like these guys in the first couple of cuts were wasting a shit load of tuna made an angle cut and discarded a big wedge then flipped the same piece and did the same thing again ???? Then later proceded the skin a long piece of fish sideways and crushed some of the fillet .
Sure they have some great skills and beautiful knife's. But just seems strange any one else see this
They don't 'discard' the fish. Any cook knows that ingredients are too expensive to waste and the cost adds up. The itamae (sushi chef) removes the first piece of fish from the saku (portioned fish block) because it is at the wrong angle for sashimi. That piece wouldn't make a good piece of sashimi. It is the wrong shape and size. He then removes another piece of fish after a few cuts - adjusting the shape as he goes along.
These off cuts of fish are cut into rough cubes and turned into chirashizushi, or chirashi don on a bed of rice.
Please, Star away from commenting and questioning Sushi masters, Gaijin.
... beautiful knives*