HIROYUKI TERADA 【 Basic cutting skills】

[@hbgriss]

He should have a show or a restaurant or something … 😉🤘🏼

[@stacietagomori634]

This is true talent and discipline.

[@horrorfan4711]

Im very excited about the new channel. I cant wait to visit Nove in Miami. I hope the chef is in that evening!

[@MrSteveHatsReviews]

wow first video ever uploaded by the master

[@tommymtk6407]

Respect Hiro! so fast and precise! top chef

[@HiroyukiTeradaChannel]

Thank you...!

[@Heemanngeesus]

hey hiro!love your day off videos,please make some more of you at home cooking,great way to wind down after a long day.also you're the man!!

[@chhunyi6040]

Can't take my eyes of this video what an professional cutting skill. Amazing

[@giuseppenicotra4465]

HIRO VERY GOOD JOB WAT TYPE OF KNIFE ARE YOU USING

[@headknocker8999]

Here I am watching a ten year old video of Chef Hiro-San's knife skills..

[@dondonaudio8191]

Omg That traditional japanese music ;) Hiro = my Hero! Good afternoon chef!

[@johantitulaer1052]

This is not traditional Japanese music lmao. This is some kind of electronic music.

[@BayouChilehead]

I am amazed at your knife work! You are truly a Master!!

[@johnwolf3447]

Amazed as always... Hiro the sushi hero

[@orangeorange9719]

Cutting skills,Frying pan flipping skill,measurement skill,Rolling skill,Nigiri sukill.Weapping plastic film skill.So many things to learn.Ha ha ha! Hiro san stainless knife length which one do you reckon?

[@Maximus-tq7pl]

What knife skills Hiro-san! could you pls tell me what kind of knife is that, sujihiki or yanagiba? what's the blade length? thanks!

[@thb77955]

Hiro, my friend, g11d aftern11n!!! Please do such a video as a New Year's special (2019) because you have the best knife skills on the planet!! 🔪👌🎄🎅🍀

[@thb77955]

Hiro, good afternoon! Just found that video :-) What great cutting skills you have!!! You are well-gifted ...

[@mariasalas3006]

Chef Hiro is so amazing!

[@bencanevari4056]

Old school Hiro!

[@bigboi3280]

Such a great chef if I ever go to Miami I'm visiting NoVe

[@roymckee388]

What type of knife is this?

[@xzzdm]

Great skill! May I ask what knife are you using (specific brand and model), thanks!

[@HiroyukiTeradaChannel]

+Cooper Cui (小恺) it's Kikuichi brand. Sujihiki, warikomi gold 8.25 inch.

[@xzzdm]

+Hiro Terada / Day Off Thanks! I've been thinking about buying a Kikuichi Gyuto for quite a while and can't decide. Maybe I should get this one instead.

[@lumpyq6385]

Great Skills Hiro.

[@djft6944]

Awesome Hiro!

[@ijiopu]

hello, I compare this vid with one from 2016.. and you still put the finger above the blade, so can you tell me... how well dot you fell that finger? have you had medical or physical problems?? pain??? sores??? thanks...

[@HiroyukiTeradaChannel]

I receive the same question from a lot of people. Not that particularly unusual. Especially for chefs who work at Japanese cuisine or Sushi chefs.　I also changed the way to hold depending on the type of knife. also depend on what kind of food products.

[@ijiopu]

+Hiro Terada / Day Off thanks Mr hiro... glad there are still some great and busy people that take the time. to. respond here.. and... does your cook has been influenced by your wife's origin country???

[@clliuliu0206]

您的磨刀影片，是最棒的，希望能有新版的，謝謝。

[@MasterofPlay7]

+劉昌林 who are you? some chinese?

[@ShotgunRainstorm]

+MasterofPlay7 Not chinese, probably Taiwanese or Hong Kongese. He uses traditional chinese instead of simplified chinese.

[@MasterofPlay7]

ShotgunRainstorm what's the difference? lol

[@fordhouse8b]

+MasterofPlay7 One script is traditional, the other one is simplified.

[@MasterofPlay7]

fordhouse8b still chinese lol

[@bushidoe9634]

im deffinitly going to try the one at the end :)

[@TheSammymax]

What name of knife is used at the beginning? It's the very dull pointy one with the sharp point. Also,who doubled as the cutter?

[@mikewest3108]

Just watched this. I will remember the rubber band trick with the green onions. ;-)

[@alpepone8918]

This was in Japan? I like so much your channels, both. Thanks Hiro San

[@thomassayles3699]

wow how young does he look omg

[@aquepaty]

SUPER LIKE!!!

[@ALIENIGENA7777]

Espetacular👏👏👏👏👏

En mexico se utiliza la expresion "te mamaste!!" (it kinda translates into "you nailed it!!")

[@giuseppenicotra4465]

wat type a style of japanese knife are you using

[@LouisCarr117]

Giuseppe Nicotra www.knifemerchant.com/products.asp?manufacturerID=325&mtype=1 this is the style in his newer videos. he uses these knifes and prefers using the more expensive, higher quality knifes in the Minonokuni line-up.

[@slikertube]

The first one I think is a kikuichi sushi knife

[@dariusdanovan2256]

Good afternoon, I have a question, why do you soak Garnish in water, the scallions and red onion

[@aoghosty]

gets rid of that super strong onion odor

[@dariusdanovan2256]

Aric Obayashi i searched onion odor because I don't know what it means and I got vagina smells like onion on results. what the hell 😂?

[@dariusdanovan2256]

Aric Obayashi Alright, thanks a lot. we never do it in all the restaurants I worked in. is it a professional method

[@aoghosty]

I have to do it at the sushi restaurant i work at. So maybe it might be something thats unique to sushi prep? i've only worked in sushi places so thats the only knowledge i'm basing that on.

[@douglas0828]

push cutting seems faster than pull cutting. I must be doing it wrong using pull cutting motions.

[@KNME-]

good afternoon

[@memadman]

Where is cameraman now?

[@Midnight7762]

Excellent!!!

[@quattro4468]

Anyone know what type of knife that is. Looks more comfy to me than a santoku.

[@slikertube]

Quattro 4 that is a kikuichi sushi knife... exactily this model... I just love this 250 dollar knife, but can't buy one rssss

[@thomasdaly2291]

The old music was better. Change it back

[@EmilyIsTooCool]

what did those vegetables ever do to you?

[@luiscarlosgusso3144]

Sensacional

[@ladychrysant]

basic cut? how the f* is that basic :3 well its so amazing though

[@pierrearagon4292]

Je suis impressionné, éminçer avec un couteau moins large qu'un couteau dit de "chef" !

[@tippyh4639]

Its 'the knife!'

[@cameronburns764]

With every master chef there is always that one really bad cut

[@MasterofPlay7]

you guys don't wash the green onion? That's so dirty

[@fordhouse8b]

You missed the part were they were they were in a bowl of water?

[@MasterofPlay7]

fordhouse8b no, how can they wash it while the green onions are still bundled up by the rubber band? lol You never know how they treat the ingredients in the restaurant, that's why I try not to eat out as much as possible

[@freddy7304]

+MasterofPlay7 HE SOAKED THE GREEN ONIONS IN A BOWL OF WATER AFTER CUTTING THEM.

[@MasterofPlay7]

+fred d lol that actually contaminated the whole batch

[@freddy7304]

+MasterofPlay7 it washes off the dirt

[@XMetalChefX]

Chef, I did this just as good with a chainsaw. Your move chef, you're move.

[@billymerlin4186]

so this is basic. OK.

[@Midnight7762]

Looks like we have 69 masters, who can do better, then this.... So where is ur videos? Ha?

[@concreteprimalsledge]

mediocre negi at best. speed isn't everything

[@pazsurf456210]

Joe T That's not true for most restaurant sushi chefs. If you can't move with some speed behind a sushi bar, you'll never work long enough to get this good. It's easy to criticize.

[@cesarvinas1220]

The knife that works for everething...works for nothing. You are using the same knife to do all tel cut. Your technique is for useing a santoku knife. All te knives in a kitchen has his own porpuse an utility, It is the same that you were showing us how to take off a screw with a fork!

[@XMetalChefX]

This made no sense..... And the traditional knife used for these tasks is an USUBA. A Santoku is for the home chef and is rarepy seen in a japanese kitchen. It is a relitively recent invention in the knife world. The principle knives of the Japanese kitchen are Usuba, Deba, and Yanagi bocho. He can do the same tasks with one knife, because a professional on a stupid busy sushi line doesn't have time to stop and change knives. Most sushi chefs use a yanagi only. You have been owned.

[@MasterofPlay7]

+César Viñas lol that proves your skills sucks, chef is not his equipment, but his spirit. By your standard human can design a machine to replace the chef then? lmao