2 жыл бұрын
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@Inakamono_Sushi 10 күн бұрын
WHAT??? Push??? Where are you going to learn this??? Don’t go there anymore!!!
@nguyendo5808 Ай бұрын
Please hiring a good Cheff or someone who knows how to use a knife to do ads for this knife brand.
@splootcrate 3 ай бұрын
I feel like I know more about stropping in a 2 minute video with no talking than with an hours worth of videos I watched on this subject today.
@b-radg916 3 ай бұрын
The push-pull explanation was interesting, but when you rocked the vegetable at 2:28 you could hear it being wedged apart, which isn’t the same as slicing, right?
@sark4786 3 ай бұрын
I thought you are supposed to cut against the grain of the fish. Is there a reason he is cutting with the grain? is this only on specific types of fish, or for some particular preparation or dish?
@will3am 2 ай бұрын
He explained it in the end of the video. So the reason is the flesh stay together. But this is only for white fish with soft meat like this. For Tuna, try cutting it along the grain and see the horror on the sushi Chef face. 😂
@jamesporter6352 5 ай бұрын
Which stone is Ivan indicating he is most impressed with ? The 1000 or the 4000 ?
@darcyvariava81 6 ай бұрын
I’d be a kid in a candy store seeing all those Jnats on the wall. Where is this store located in Japan?
@DroneShotFPV 2 ай бұрын
I agree with you, I would love to know as well. I just bought a Morihei Natural Amakusa (I know they aren't the highest end stone / priciest, which is why I was able to afford one for the moment lol) to try out my first JNAT. It's rated as equivalent to a 600 - 1200 grit, type 30 (good size). I was able to get it for $60 + shipping. I want to get some higher end ones, but I already have a small fortune in Shapton Glass / Kuromaku, Naniwa, Naniwa Resin Bonded and some NSK stuff... I guess our quest is never over in this hobby / field though lol
@mpalestini 7 ай бұрын
I love the old school gap in the Maki, Tokyo style, correct?
@yannickurie3982 7 ай бұрын
Bonjour. Je voudrai savoir si vous livrez en france. Je vous ai envoyé un mail je n'ai jamais eu de retour. Cest pour un kimono knive bag? Vous en dosposez ?
@billyboy7 9 ай бұрын
Ivan, is this single or double bevel?
@jmirallandelar1385 10 ай бұрын
Pulling is best for slicing fish for sushi
@jmirallandelar1385 10 ай бұрын
Dont push
@jmirallandelar1385 10 ай бұрын
43 years as japanese chef sorry slicing to cut the fish for sushi is not a good idea using yanagiba knife is not ideal 1st is narrow you need wider knife santoku,Gyuto might work for better result
@kappakekw1191 9 ай бұрын
What is Yanagi used for?
@nicolasmts3264 9 ай бұрын
You're so wrong 😂 yanagi are made on purpose for slicing fish
@TimJohnson-x1o 10 ай бұрын
good atlernative to that hard white alumina 120 shapton pro is the naniwa 220 pink alumina. naniwa also makes the regular traditional 220 which is green silicon carbide. that one is more like a shapton pro 220/320.
@TimJohnson-x1o 10 ай бұрын
thumbs down for the atoma sounds. gtfo
@ВладимирГорожанин-м9ш 10 ай бұрын
Бред!
@jeffhicks8428 Жыл бұрын
what the bollocks is he doing man? that low alloy steel in that thin blade would be ground to an apex in like 3 long strokes each side. I have no clue what he's grinding so long for. I can dull white, even blue steel on a brick and bring it back to razor sharp with nothing but a 10k or 12k stone in like a minute. thats how easily it sharpens. the stuff melts on stones. literally the mild stainless cladding grinds slower than these steels at any hardness.
@triccss 9 ай бұрын
I honestly don't know what you're talking about dude getting a completely dull white blade to sharp enough to cut paper on a 10k stone in 1 minute is literally just not possible lol
@jjshane72 9 ай бұрын
@@triccssI honestly think that guy was high on something when he typed that. 10-12k stones can't even cut fast enough to bring a lightly fatigued edge back to sharp let alone a fully dulled one. Ppl won't be starting their progression with medium coarse or medium stones if finishing stones can apex in 3 strokes
@triccss 9 ай бұрын
@@jjshane72 exactly lol
@rockchopknifeco 9 ай бұрын
Hey little keyboard boy. Post the video. We all need to see your god like skills.
@user-pm7pw1tl3t 9 ай бұрын
Who the hell starts on a 10-12k stone?
@hugoborel Жыл бұрын
Your skills are outstanding Made me want to sharpen mine
Жыл бұрын
Bột bạn dùng để dính các mảnh thép là gì?
@Inakamono_Sushi Жыл бұрын
🤦♂️
@michael_the_chef Жыл бұрын
Finger on the spine is only for precision cuts, for chopping and push cutting the pinch grip is the right thing to do, otherwise your hand gets tired
@kirthgersen291 Жыл бұрын
Je recherche un Kiritzuke poli miroir de 21 cm pour gaucher. C'est la croix et la bannière à trouver à un prix raisonnable. Je sais que Kikumori en fait des magnifiques, je les ai contacté pour savoir si y a un importateur à Paris ou online.
@jeremytrujillo6130 Жыл бұрын
What size usuba bocho is he using?
@danallansarthou7 Жыл бұрын
Simple technique as leather strop for knife?
@elo0326 Жыл бұрын
lmao u still holding the knife wrong
@minibuns6220 Жыл бұрын
So much process, focus, respect and commitment in this. You would think their life depended on it
@shawnhampton8503 Жыл бұрын
What size Usuba is this? Guessing 210 or 240mm?
@shawnhampton8503 Жыл бұрын
Wondering where Jon is now? His Japanese is superb. What an incredible experience this had to have been!!
@jhard94 Жыл бұрын
Do you use compound
@Reza-nz2re Жыл бұрын
Next, 100mm height at the heel
@宥閎程 Жыл бұрын
真的是日本柳柳刃
@宥閎程 Жыл бұрын
108a點閱
@billyboy7 Жыл бұрын
Thanks Ivan.....on the edge trailing , are you applying equal pressure on each move (forward and back)? What grit was your stone progression? I didn't notice any deburring?
@jjshane72 9 ай бұрын
If you look closely, you'll notice that his progression was Morihei 500 -> 1000 -> 4000. Hope this helps
@thiago.assumpcao 9 ай бұрын
I think he did alternating low pressure passes off camera and only showed last couple passes. Dry leather after that also helps.
@pegaze22 Жыл бұрын
merci ces précisions :)
@andrewcecchetto2164 Жыл бұрын
Mr. Jon Klip is that you ??
@sonkekoster3105 Жыл бұрын
Nice job!
@s.inahid1921 Жыл бұрын
wow , i m in kyoto
@chefknivesenthusiast Жыл бұрын
I love sharpening my Jiro Sujihiki, but would totally trust this man to do it for me.
@2076649 2 жыл бұрын
The precision and control of a true master of the technic.
@friedegg1936 2 жыл бұрын
people complain about no hear plugs but you need to listen to the music the metals making.
@douglas0828 2 жыл бұрын
probably use a cheese grater or a juicer at that point
@niko1even Жыл бұрын
no, it does not create the same consistency
@wbillyip 2 жыл бұрын
Is that a cockatiel in the background?
@jonathanr5238 2 жыл бұрын
A technique that I am not familiar with but that is incredibly satisfying to watch and appears to be super precise. Salute maestro!
@knifesharpeningnorway 2 жыл бұрын
Never heard of these stones would be very fun to try them out
@knifesharpeningnorway 2 жыл бұрын
Very nice sharpening work mate
@nickway_ 2 жыл бұрын
May I ask, what length is the usuba?
@neeleshU 2 жыл бұрын
pretty wierd to put in a microbevel so early in the process? hence the high angle?
@learner5090 2 жыл бұрын
Notice this guy, change angles a couple times.. First it was around 10 degrees, then around 8 degrees, then back like 15 degrees
@billybastar4022 2 жыл бұрын
Do you use a compound on the leather?
@FeatherForge 2 жыл бұрын
Looks good. :)
@Reza-nz2re 2 жыл бұрын
Minutes 1:40 you can do pull cut/ slicing too in the same direction like that. Yanagi is sharper when you pull cut, and it is easier. Working in busy restaurant and try to push cut like that just adding extra stress to your self