Title says induction yet video shows cooking with gas.

Sono italiano ma non ho mai visto fare L’anguilla così

can I ask you something? the white part of the grill is crumbling and I don't know why, I've always used low heat and I haven't even used it often. can I still use it?

Awsome knife skills

Delicious 😋 And with Outkast, AMAZING 👏 😋

That looks absolutely delicious

nice bro

Yummy

Hey 👋 from trev

Its look so tasty

Thoose looks beautiful would be fun to test on my channel 😁

beautiful knife, probably would have been better slicing something like fish or brisket to show the advantage of the profile tho i use smaller knives to cut tomatos

Looks good and sharp

does the impact on the cutting board dull the knife?

awesome skills

I WANT THIS STEAK!

Miyazaki Wagyu　is NO,1 in japan

can't even get their cuts of meat right...i would almost swear that the cut of meat is prime rib.

Now I know why it takes me so long to do this I have the wrong knife!

Is there any were I can get those exact morabashi chopsticks. This guy is a professional.

like a boss! great job!

wowwww that meat looks ridiculous. X_x

Great video, what is your opinion on using a hankotsu instead of a honesuki? Never seen anyone use a honesuki for a larger animal than a chicken =)

Replacement blades are available on our online store! www.mtckitchen.com/c-102-spare-blades.aspx

Where do you get replacement blades?

Do japanese ever use honing steels on their knives or just wet stones?

very good video,it is a shame that the captions were not in a contrasting colour, they are difficult to read.however,the gentleman demonstrating,leaves now doubt as to what he is saying,even in Japanese.

It's pretty hard to sharpen these blades especially because of its size. Replacements are available though!

This music is ridiculously cheesy, but I kind of like it for some reason. Anyways, is there any way to sharpen the julienne blade attachments?

This usuba is 21cm.

Awesome! Would you tell me what is the size of knife blade? Thanks

Hi Ivan, There is much debate about the origins of takohikis. Some say they were made for cutting tako (octopus)- people preferred a round tip so they could cut boiled octopus (curled up) without scratching other parts of it. Today people use this style of knife for cutting any kind of fish. Many sushi chefs like to use the takohiki over the yanagi because they can scoop up the sashimi (since the tip is not pointy).

Isn't the takohiki's main purpose to cut tako?

The beauty of this knife is that you don't have to sharpen them as often as a lot of other knives. Japanese chefs who typically sharpen every day have said they only need to sharpen once every 2 weeks, and chefs who typically sharpen once every 2-3 weeks say they only need to sharpen once every 2-3 months. Takamura knives retain their edge very well. I personally have used this knife to also cut into beef and it is the only Western style knife I would consider using for the job!

This thing is worth every penny.

If I remember correctly this was a Takamura HSPS Pro made with high speed powdered steel. Sorry for the delayed response!

I am in awe. You're knife skills are superb.

and with this magic knife you can fabricate chicken as well.

what knife is that?

Oh WOW! This is really impressive. I have been very impressed with my Takamura Knives and now I understand better the care given to each blade. I will continue to use my Takamura knives proudly.

Thanks for your comment! I wouldn't really recommend a honesuki as a multipurpose knife, especially for slicing rolls. The best knife for that would be a sujihiki/slicer- using the full length of a knife would make cleaner cuts than a honesuki. The shape of the honesuki is how it is because originally, people would hang carcasses and cut into them in a downward motion (traditional slaughterhouses would still do so). Hope this answered your question!

Nice skills. I've seen a fair number of sushi chefs using honesuki knives for the majority of their sushi making lately, including cutting rolls into pieces before serving. They only pick up the yanagaba/sujihiki for cutting sashimi. Any opinion on using the honesuki as a general sushi knife?

An artist and his tools. Thanks for sharing this great tutorial video.

Impressive! Chef Abe + Tsukiji Masamoto Knives = Delicious En is hands down the best Japanese restaurant in NYC.

Excellent video. I will start practicing immediately.

Thank you very much for this great video. There are so many personal touches to how people sharpen their knives. But I am a big fan of Takamura Cutlery and will practice Mr. Takamura's method with these Shapton Stones.

Thanks for your comment! No, this is not how you should slice roast beef! It was just to demonstrate the knife. This was a deli roast beef- not as tender as the pastrami they have over at Katz. We tried slicing this with a few other knives and this knife was a clear winner! Yanagis are typically used for slicing sashimi but this was to demonstrate that it can be used in other ways as well :)

Are you sure that's how you're supposed to slice beef? It's damn scary for me, as if the knife's just waiting to get the left hand. Maybe I'm just used to seeing how the people at Katz's do it. They do it fast, and very thin. A lot thinner than what I'm seeing here. But, the knife looks awesome though. Wish I could afford it.

some quick work of that chicken, great technique, thanks!

285mm