Cutting Myself Without Knowing | Unicorn Umazura Sashimi

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Unicorn Umazura Horse Face Fish from Master Sushi Chef Hiroyuki Terada
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. 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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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 KZbin.
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 [e-mail] 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

[@zefcypher]

Hiro: Slight Finger Cut Meanwhile with other KZbinrs: GONE WRONG!!! YOULL NEVER GUESS WHAT HAPPENED! (NEARLY DIED)

[@ignatiusradityo6774]

Lol the clickbait assholes

[@ignatiusradityo6774]

* cough * faze rug * cough *

[@sahilm483]

@@ignatiusradityo6774 Tanner Fox cough*

[@attilamorvai]

Hahahaha, so true! Best comment!

[@cristiancalvillo1140]

Other youtubers would put “terrible cut, ambulance called and hospitalized..(I’m dead)”

[@al145]

That fish has a face only a mother could love

[@dehydratedpissbaby6598]

Me

[@yeetman6955]

*correction, a face nobody could love*

[@zepeterinma]

I love it, the face is meatier than the meatiest of reptile toes. It's actually succulent or something if you cook it right? -__- yeah nvm thats pretty bad lol

[@oppressormk2op547]

@@zepeterinma wut

[@AachenBoy1996]

You killed me with that one hahahaha

[@smurfarooney2003]

I'm gonne gut you like a fish..!!!!!! Hiro : Good afternoon

[@16jordanmp]

finger cut around the 6:19 mark

[@enriquesol]

Thank you!!!!!

[@CH-sc2xr]

how the fuck you spot that lol

[@nicholastimperio4133]

Band aid, please.

[@austinsessums1486]

On his thumb?

[@enriquesol]

@@austinsessums1486 yeah.

[@mustluvkatina]

You know you've got sharp knives when you knick yourself and don't even know it. Had that happen to me last night sharpening my knives

[@MLGtroll365]

mustluvkatina same u find out when you wash ur hands &/or shower. Like wtf is that sharp pain 😂😖

[@einspiegelei3647]

Boi who's sharpening his knives at night

[@mustluvkatina]

@@einspiegelei3647 my knives are literal razor blades. Sharp as any Japanese knife

[@einspiegelei3647]

@@mustluvkatina Is this an answer?

[@mustluvkatina]

@1kparmar I sharpen them when I notice they need sharpening

[@thedude5901]

Next on "Will It Sushi?"... Hiro's finger

[@marcuscicero9587]

the huge assortment of fish Mr. Terada is acquainted with impresses me to no end

[@juststuff9796]

The more of these creatures I see you cook, the more I dont wanna leave my house

[@thejmd1971]

6:19 moment of impact. (WARNING: GRAPHIC- blood everywhere!)

[@alexandriahardy8977]

Fucking Michael Meyers over there with his knife. 😂

[@jrodbtas]

Yeah, not that bad. The cut finger was less gruesome than Hiro ripping that fishes head off.

[@VanessaHolguin]

I've already called 911, you get the tourniquet.

[@ClassyJohn]

OH GOD I JUST WATCHED IT, IT WAS SO GRAPHIC

[@girthquake891]

Top comment worthy

[@jaroncooper9013]

Because you guys I'm currently enrolled in culinary class. I'm kinda like a teacher's pet because the things i learned here i used in the class

[@s550danny]

Jaron Cooper nice job man, good luck

[@horaciorodriguez5860]

Fake news

[@jed23ify]

Nice dude, you should post on Instagram to record your progress from student to master chef 👨🏻‍🍳

[@GrillWasabi]

👍

[@dancb1974]

That head snap and peel manoeuvre tho....😳 lol

[@rn5598]

My favorite kind of video. Something I’ve never seen or heard of cleaned and prepared by my favorite sushi chef. Good afternoon!

[@-covid-20]

Cross between a phiranna and flounder.......good stuff chef.....luv watching your vids....

[@KrunchyKnees]

I could listen to the sound of Hiro slapping fillets on a table for hours

[@tim4330]

Fish makes such beautiful cuts and you show how easy it is to make.

[@ladycanarlette6535]

I've been having the worst time of my life at 22. I'm probably about to lose my home and my job, but every time I see you upload, I gain hope. Thank you for that and I hope everything is a Good Afternoon for you guys as well!

[@zepeterinma]

Same 22-23 were the hardest years of my life. 24 now and it is just now getting better. Good afternoon

[@Enny_Gima]

You should take Hiro up to the midwest and see what he makes of a Walleye! I'd love to see him fillet and cook a fish that he may be unfamiliar with!

[@Preuen-zs1fz]

When your tools are so sharp that you dont even hurt you anymore

[@cheifsosa8864]

6:13 he cuts his thumb when he accidentally barely taps his thumb with the knife

[@LoneWombat2126]

I love how Chef Hiro knows everything about so many kinds of fish. I hated waiting for the cut to happen.

[@abhijeetbapat6778]

6.19 6.20 - let the knife do its job this statement of Gordon went wrong with the knife. It cut Hiro a little. But thats what chefs are all about .. he didnt even know it i guess .. plus great work to upload it as it is... this is why you are so much loved HIRO (and Camera man). GOOD AFTERNOON. Keep cooking

[@connorlennox1485]

Do you ever get the feeling that when they do these and just hang out it's awkward as shit

[@albumcheck987]

10:10 When your barber hits the same spot 10 times.

[@Abygoneage]

These fools are going super fancy with their dishes.

[@Pete51411]

Love watching Chef Hiroyuki knife skills.... Beautiful presentation

[@LtDucky777]

Always fascinating to see the different ways we break down seafood. Weird looking at a fish with human like teeth. Also when he removes the head, just brute force for the most part lol.

[@dhrunishsoneri9735]

I have eat this fish it’s very good waiting for a next soup video thank you chef and cameramen and good afternoon

[@adhamhussein5303]

THANKS GUYS! THIS VID IS VERY INTERESTING! DIDN'T KNOW THAT TRIGGER FISH IS EDIBLE! DIDN'T EVEN KNOW THAT THEY HAVE A COMMERCIAL VALUE! BACK HOME FISHERMEN ALWAYS THROUGH THEM OVER BOARD IF CAUGHT BY ACCIDENT! THIS FISH MAKES THE MOST HORRID CROACKING SOUNDS WHEN CAUGHT!

[@j.m1807]

adham hussein smart fish lol

[@adhamhussein5303]

Poké Man and ugly as hell ))

[@JacobSmith76]

threw

[@enriquesol]

Mrs puff Mrs. Puff that guy said hes gonna beat me up🐠🐡

[@koolkidzklan5057]

Enrique salcido 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@enriquesol]

@@koolkidzklan5057 glad u liked it! 😎

[@skaared02]

But its not a flounder? What was the joke? Thumbs down

[@enriquesol]

@@skaared02 its flat! Close enough

[@sunnynoriega4288]

*Now i'm gonna have to kick your butt twice as hard*

[@garyyung1297]

Amazing video Michelin Chef Hiroyuki, you deserve 5 Michelin stars. Thank to you guys

[@abbystevens5693]

A never seen fish for me..as lot of the Asian kitchen has. Learning a lot. Why doesnt it have scales?Why the tiny fins on big fish and why is it grey? What does it taste like? Thnx for yet another great lesson sir!I m greatfull.

[@melvyniandrag]

Lol at the music selection.

[@ekin145]

I had this at lunch today! What a coincidence! Yes it has a tough skin and people usually peel it off and throw it away.

[@kaviseranG]

We call it the chicken fish....good afternoon Hiro San...great video

[@jamesgilchrist3661]

True Master.

[@baisao]

I accidentally sliced the tip of my right index finger off while using a Masamoto honyaki yanagiba. I didn’t feel a thing. I picked up the piece of fingertip and matched it back to the wound then taped it. When I removed the tape the next day the wound had completely healed: the tip was fused back to my finger with only a tiny ring of dried skin around the wound. Ultra sharp blades are amazing things.

[@IckyStickyRicky123]

Not sure if I believe that

[@baisao]

King Koopa I’m not sure what to tell you. Try it yourself (but who would want to)? I was certainly astonished. My takeaway was that exceptionally sharp knives break the rules. It was a about a dime-sized piece of finger tip, no nail or muscle. You can imagine my surprise when I untaped it the next day and it was perfectly adhered and healed.

[@girltummi]

I did that with my dick once

[@jordang.3956]

Im gonna cut my fingertip off just to test this incident

[@michskip1]

@@girltummi thanks god you will not be able to reproduce 😂😂😂😂

[@Cinqxvii]

The fish is a paid actor

[@dwaynewladyka577]

I've never heard of this type of fish before. Hope you and your cameraman have a good afternoon, Chef Hiro.

[@kr0nic666]

Hey we catch these in the lake i live near in Australia.. well similar, we call them Leatherjackets...... used to catch them all the time as a kid. Maybe i should try catching one soon and giving it the Hiro treatment ;)

[@tinamariefarmer4419]

beautiful plating

[@KylesHooked]

That unicorn fish taste absolutley amazing. We have them here also in Florida.

[@sadboywavy]

Very nice!! Hiro #1

[@parissuleyman2958]

Good Afternoon

[@melvincedeno3028]

Cool love all your videos God bless u2

[@iBento10]

We call this fish "ikan ayam" (ayam = chicken, ikan = fish) because it supposedly tastes like chicken XD.

[@eel_grrrl]

pulling the skin off made me shiver 😰😰😰

[@icess_the_bear9383]

Black friday?

[@johntompkins147]

G88D AFTERN88N Chef, very nice looking dish, Thanks Hiro.

[@bigmek2903]

I love you hiro!

[@dredcom30]

that look great. And that fish has a bit of a tough skin I know those knifes are sharp and in a hands of a master look easy.

[@jessekoskinen]

An interesting fish. The knife chef Hiro uses is beautiful.

[@Bartkei]

I'm not sure if this is weird but I always feel like headbanging when that generic rock tune fades in?

[@fishmorgue]

Am I the only one who thought it was s u p e r satisfying when he peeled the skin off?

[@Haddiraja1]

Beautiful plate Hiro. So nice !!

[@crackspy101]

I would like to say hero that watching your vids have made me confident in trying new foods that i at 1 time thought where nasty but in the end i find that i actualy love them and look forward to trying more and more i also whant to travale the world to try every thing. P.S thanks for making the awsome vids keep it up much love peace

[@phattranitjen6642]

Good afternoon ,Chef.😊I really love to watch your all videos.😊I’m your Fc from Thailand.

[@parissuleyman2958]

Hiro wanted to be like, bro the blood, stop moving that fish head around

[@grimmshredsanguinus2915]

Im feeling wat someday tarantino will make a movie like revenge of the fishes and hiro will be the dramatic protagonist protecting humanity from evil fish

[@sademichaels2590]

Wow is this fish even real???? Good Afternoon Hiro😀😀

[@dr.strange1300]

Good Afternoon!

[@disappointed5617]

Skill

[@nutellanator]

8:50 subie bois

[@woshigepro2]

The Cut: "Good afternoon" ---(soft squeaky voice)

[@vipercrb5622]

Fish leather is nice

[@RudeAwakening1971]

It’s not called a horse face fish. We call it a Trigger fish and I never knew it was edible.

[@francisco.2828]

wow

[@sonmohikan8301]

Hello from Türkiye and hi Hiroyuki your hands are too ingenious your videos are soo good ı love you soo much

[@anthonyadame7530]

Amazing as always hiro 👍

[@justcallmesiv]

Can you guys do a cuttlefish dish?

[@iAmAlexFIT]

Interesting creature

[@tjblubbs4340]

Love your channel

[@slikertube]

Cut in 6:20

[@sinslayer3052]

the fish is spicy huh.

[@veeezeee2283]

Love you guys 💕

[@kgw100]

Looks like thats related to the trigger fish. Those are very abundant and good eating fish on the southern east coast.

[@luisro3345]

Un Sinaloa we call it "cochito" they're very similar. Put it in google

[@alejandrodecorse9437]

5:04 Smile! 😁

[@RealKingDubb]

Does anyone else want to see Hiro vs Morimoto?

[@PyroFalcon]

How come you don't film at the restaurant anymore? ...at least every once in a while?

[@sambmendez2454]

Excellent video brother 🔥🔥🔥🔥❤️❤️❤️❤️❤️❤️🙏🙏🙏🙏🙏🙏🙏🙏!!!!!!

[@jessicakitteh]

That's the fish from sponge bob!

[@Naaaafen1234]

G88d Aftern88n Hiro! Great Video I reccomend making the Japanese Lasagna Roll so you dont end up cutting yourself ive been seeing in the comments that people have been reccommending that you make the japanese lasagna roll but havent seen it yet

[@natheny6969]

Beastmode__08 hopefully he does make the japanese lasagna roll soon i mean we're all subscribed and i have been seeing the recommendations for a while now and still no video

[@Kaioshin-]

Moonlight music video out, r.i.p x

[@kinko761]

Never seen someone rip a fish's head off before

[@alkatraz706]

Here in the philippines we just put alot of salt on it some oil then grill the heck out of it.

[@jessejenkins6654]

They are awesome fried up... we call them file fish in south fla... we also free gaff them... get them next to the boat with some bait then go to town with a gaff...

[@turdferguson8175]

Man I need to try some of your cooking 😩😩

[@solomonkane5240]

Top 10 Anime injuries

[@igjlextra2183]

You gotta really get your hands into it.

[@al145]

So is there a fish that Hiro doesn't know anything about or how to clean and eat? It seems like no matter what you guys find, Hiro always knows something about it.

[@al145]

Hiroyuki Terada - Diaries of a Master Sushi Chef You guys should write a book, either a cookbook or a book book, unless you already have.

[@GrillWasabi]

Two sushi channel has cut/slice finger title this week. 😏

[@guerzizaladin6846]

1st cut was at 6:14 but was light ! the 2nd was a 6:20 and that was the one bleeding :D

[@fgooglefugo]

Cut at 6:19

[@PzkwTiger]

Every time when the chef says next step i understand him saying nächsta step ,it means in my mother language next xD very strangely xD

[@competitivespeed2]

How does Hiro work in a restaurant? The amount of time each dish takes means he would only be able to make 15 plates per evening?

[@Tenekai]

He's not a sous chef, he's a head chef. :) Let me know if you want an explanation of the difference.

[@jacobvillalta8495]

Just about 6:20 is the “cutting myself” part. To anybody who’s interested

[@stealthyplays4519]

ur getting so big now 😿

[@BB8enjoyer]

@Cameraguy can you recommend me some sharpening stones with fine grit (which Brands)

Hiro san

[@Beyondtheutternots]

What kind of Deba is that?

[@purplealice]

Wow, you tore the head off that fish with your bare hands! I hope there's something special about this fish that makes it worth the trouble!

[@psd.3144]

There's a lot of fish you can do that to. Its easier than gutting them when you don't have to.

[@purplealice]

I was just expecting him to cut off the head just behind the gills...