How To Slice Fish For Sushi and Sashimi

Jump on board and watch how a Master Sushi Chef slices Salmon, Tuna and Hamachi for sushi and sashimi. Both cuts are different and there's more way than one way to slice either depending on what style you're looking for. It's all about presentation so be creative and express yourself! Because it's all about your artistry and creativeness.
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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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6815 Biscayne Blvd,
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New videos every Sunday and Wednesday!
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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

[@GoatYouhhudawg]

It's amazing how one guy can make high quality cuts at such a high speed.

[@serinastarlight21]

Don't stop making these videos, they are so fun to watch. I appreciate every single one. The Chef is an amazing artist. Camera man you are great as well. I am glad you two take the time.

[@dominicking4964]

These videos always leave me craving sushi

[@Suliestein]

lmao same

[@ikubarus.6966]

Yeah me included.

[@dangelini1137]

Yeap. Making some right now

[@danielhenderson762]

It's actually pronounced sushi..

[@MrMatthewcropley]

you know you are a pro when you make it look so easy, Hiro you make this look so so easy!! thanks for showing

[@Krisplaysgames]

I love how Hiro seems to have a gained a lot more confidence as the channel continued to grow, hes so much more relaxed and engaging now. Keep up the awesome work you guys do, love the videos!

[@suzita4019]

jeffrey Embry When your a Chef you have to require the best ingredients to serve to the Customers. That is why we have good restaurants that sell good produce. And Brilliant Chefs

[@SOMD-THC]

the fish🐟 rose 🌹 is so cool! thank you for sharing your ' great skills. really enjoy watching and learning new things from your videos... Thank you!

[@abdulwahhabmustafamousa1842]

That tuna rose is absolutely stunning

[@shmellycat7881]

Fantastic demonstration video!! I usually just wing it when cutting fish for sashimi. Good to watch the ways an expert does both sashimi and sushi cuts.

[@twohands2152]

I rolled sushi for an amazing Japanese chef for 4 years. And I learn something almost every time I watch one of your videos.

[@twohands2152]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you so much for your personal reply. You keep making videos and I will keep watching.

[@somkiattjmanmark49]

this is the best vdo for sushi on KZbin so far if you want to learn about sushi. thank you so much chef. and the camera man also. you a'll so awesome

[@somkiattjmanmark49]

I have watch all your vdo . Great job and appreciate the chef and camera man. BTW your website seem have problem. And I call to your restaurant one time .hope it's fix

[@omarmazariegos9873]

Like the last section of the video. The rose presentation is really creative!

[@maxlorge2285]

Gonna be getting that Kikuichi knife for my birthday, im so excited.

[@jordangroff8978]

Does Master Chef Hiro have a video on the process of making a piece of sushi? Like taking the sliced tuna and actually combining it with the rice and wasabi to make a piece of nigiri, edo style? Id love to see that so that I can understand how the shokunin actually pinch the nigiri between their fingers and make it perfect every time...thatks for all the hard work Nove, we really appreciate it!

[@VernePhilleas]

I LOVE watching Hiro vids. He's so polite and cordial and professional. I didn't like seeing all the fish blood. I DO NOT eat salmon, but I love most all other seafood.

[@derickpetate7789]

finally, Hiro tells us how he's doing

[@jinno11]

Such beautiful looking pieces!!!!! Thanks guys for the video! Love the sushi series & I hope you make more!

[@HolyShoyo]

I really enjoy these back to basics videos.... So many good tips.... Thanks for the video

[@allycheli]

Thumbs UP for sure!!! Hiro is the best.....as my opinion he has got best knowledge and skill as i ever seen. I hope in my life to get a knife sharp like Hiro's one! Go ahead with videos, much apreciated!

[@BrickFilmsCinema]

I'm loving the frequent videos!

[@n0254777]

You always makes us hungry, thank you Master chief Hiro

[@lolitakyte4799]

great work chef hiro and mr cameraman. that tuna looks great

[@McSpicyEggplant]

Wow!!! Those are beautiful cuts of fish!!!

[@Reviverism]

I just love this channel ! The reference to being a fan used to annoy me, but I've now realised I'm not a sub but a true Nove fan. Keep it up gentleman.

[@Reviverism]

+NoVe Kitchen - Diaries of a Master Sushi Chef thank you my friend.

[@hayden41103]

+NoVe Kitchen - Diaries of a Master Sushi Chef you can call us your enthusiasts :)

[@normanleow7861]

Loved the tuna sashimi flower!

[@minnbeef]

Very nice job on the tuna sashimi rose! You've given me inspiration to try that at home!

[@ryanacasio6381]

the fish looks really soft and smooth

[@corzinc]

That tuna looks amazing!

[@MrKevin486]

Damn that tuna looks fantastic, great colour

[@MrFlashwall]

I like how you did a 7 step move with one flick of the wrist. Learned a lot from that

[@DestinInshoreGuide]

Thank you so much! I am training currently to roll sushi as this channel has helped me so much.

[@meryemjabry6021]

I can’t stop watching!!

[@DFact13621]

I'm always excited for the next video. well done guys!

[@maxryangames807]

Somehow this is really satisfying

[@syauronz]

That Tuna Rose looks really beautiful.Great tips as always :D

[@mikewest3108]

Such nice looking fish and you make it even better. The tuna rose is awesome! Thanks! :-)

[@tippyh4639]

an art work Hirosan! i notice THE KNIFE does the trick!! i want it BADLY!!

[@killxhristos7539]

My mouth was watering the entire time

[@jasonelizanigel9381]

This is absolutley beautiful!

[@praetorian0000]

Wow Chef! I am in awe of your knife skills and knowledge.

[@hernanpabloargenzio6981]

I love when the cameraman says "Beautiful Hero"

[@BolFelix]

That fish looks way too good!

[@KM-gm3or]

Oh man... Watching this at 2AM was a bad idea! So hungry now haha

[@pedrocarvalho9232]

Best Cheff!! much love from Brazil.

[@MrMartGonzo]

Shouldn't watch this while hungry. I'm drooling like a hungry dog now.

[@apvert]

+MrMartGonzo Seriously, I torture myself!

[@MrHavoc1001]

Beautiful Fish! Im so hungry now..lol Great Video guys.

[@izzyG710]

Hiro never fails to impress. :D

[@salvatoredimeglio825]

That rose was so cool.

[@michaelwould]

Awesome guys! thank you for the tutorials!!

[@416asshole]

I enjoy watching these videos..

[@JohnWick-ub3km]

One of the best channels 😎🙏🏼

[@Eliel7230]

Wonderful showing, Thank you. 😀

[@david6pac]

YES finally a new vid!

[@brianramirez8255]

EXCELLENT VIDEOS! I WATCH ALL THE TIME

[@leonderkillah8822]

Very nice!!

[@MsLansones]

I love the rose!

[@jboy2621]

Okay I might be the only one that was really looking at the shiso leaf. So delicious to have that subtle kick with the tuna.

[@richardnixon2567]

I was thinking about finally visiting you guys, but i don't know whether to show up in a 3 piece suit or in jeans and a T shirt lol. What type of atmosphere should I expect? Great Video btw.

[@raybbo]

HE SAID HOW HE WAS DOIN! IT HAPPENED!!! :D

[@paulsolon6229]

He cuts tuna across grain but salmon with Ugh which is correct ?

[@ArkDesignHD]

Awesome!! Great chef

[@donbrown9420]

Awesome thanks for new ideas for fish

[@nemomou1409]

Anyone just want to eat the whole slab of meat?

[@GrandMaMaYT]

I can feel the texture in my mouth bro kawabangga

[@irfanmuhtaram]

urmmmm... it really taste nice when you take 10 minutes of your life trying to imagine it in your mouth... I like it

[@saphiremommy]

Nemo Mou you rebel 😂 but yes lol it looks so good lol

[@am0rze]

A great video as always. It's been awhile since I made sushi at home... too long in fact, I think I'll go out this weekend and grab a fresh piece of salmon and tuna. Looking forward to the next video, and to hopefully see you guys at Vidcon next year.

[@bilbo_gamers6417]

Man I don't know much about fish but that is some good looking fish. It looks like it was painted by an artist rather than something that was alive and swimming once lol

[@phnompenh86]

I could genuinely watch this man all fucking day long

[@phnompenh86]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Honest my man the recipes are amazing and the knife work is fantastic, such a talented chef. Big shout out from London

[@brandon3872]

You make it look so easy but it's ok, I would too if I had knife skills like that 😁 Thanks Hiro, I'll use these techniques 🐟🐙🐡

[@manu_ela_rp]

great video as always ! thank you !

[@paulsolon6229]

Is there a reason to cut at an angle?

[@nunel1020]

Great Video!

[@jeanclaudevindiesel207]

He took the skinned the salmon and made it look so easy. His knife is probably sharper than a surgeon's scalpel.

[@tragicstyle18]

man I juat literally ate some sushi last night and after watching this I want some more

[@princesanchez16]

thanks for the tutorial. . we appreciate it. .

[@joshpuffpufftekken]

Great video! I learned so much! thanks :D

[@AznofHK]

finally! i wonder though, what does chef Hiro do with the ends of the loins once he's done cutting biased / angled cuts? does he stick the last piece inside a roll? make some tartare?

[@Chefgamervideos]

Chef Terada, another question, can you show how to do a niguiri tecnics. because if I know two the Japanese very complicated and the American, the rice is to compressed and the flavor is different. please chef.

[@TizonaAmanthia]

ohhh, that Tuna Rose at the end. ohhhh, mouth watering. Thanks for giving me one more reason to feel less American, I don't care bout no brown subskin, leave it on, I want the tasty!

[@rafaelnakamura8055]

amazing Hiro!!!!

[@paulsolon6229]

Hi, why not tell us where video made and when? You are someplace in USA? Cause we want to go eat there depending on where

[@Jout2989]

hiro, have you thought about training in fugu and if you have or world, would you make a video of it?

[@PolarRook]

Ahaha I love how the camera dude is like Oh for sashimi you actually use a different slab of meat than the one you cut for sushi and Hiro is just like you can use the same one. "oh ok" lol

[@baleksei]

Very helpful. Thank you

[@Wazzup62836]

Would you reccomend to use trout for sushi? I saw a recipe where you marinade it on soja sauce. Im not sure if you call it in english also a rainbow trout (You call it that in germany)but thats what they used for it.

[@glitchyglitchy3925]

I just made hamachidon/buridon and I was looking for a better way to cut it since it's not quite the same as other fish. I always wondered why I would only sometimes see the reddish-brown part of the yellowtail on sushi/sashimi. TIL.

[@Deathlikesensation]

He made that look so easy damn

[@Rattlebones427]

What is his favorite knife to use?

[@dalea6676]

ابي اتعلم طريقتك في كل شي جميله جدا احب متابعتك واود التعلم حقا

[@Ogur1981]

I see you working mainly with tuna, Hamachi and salmon. Are there other good fish for sushi? As a dutch guy I'm thinking something with herring might work well as well.

[@gntuniversal8497]

Amazing

[@RscccAnderlecht]

Hello! What do you do with the end pieces of the slabs u cut crossway sometimes it are bigg pieces, u use em for tartareor just eat them yourself inbetween?

[@renatolend]

Very very very good.

[@LeoJohnGalt]

Do you have to sanitize the knife when cutting different fish? Or just wipe it between different fish?

[@JulioGonzalez-po6vn]

Hi guys!!! thanks for the video!!! i really learn to much with you. I have a comment and a question to Mr Hiro. I can can see the bars you do after clean the tuna. When I do it, i use the top part to sashimi, but is very soft, and it has the natural curve. I can see you don't use this part in the video. Can you tell me if you use this part it in a different way?? i would like to improve my skills. Thanks and forgive my bad english, i hope you can understand me. Regards from Spain. By the way ... your hirazukury and uzuzukuri cut are very very clean... i must to keep practicing!!

[@luxatm]

Dearest NoVe, thanks for your always good videos. I think it would be very interesting to see in a video the creative process that goes behind creating a new kind of sushi, it being a roll or any other kind: it would make for a very interesting conversation and experience for us viewers. Thanks again and keep up the good work ;)

[@Rattlebones427]

What is hiro's favorite sushi to prepare and or eat

[@joeminghia]

Would it be possible to do a different version of this following your sushi at home series? What I mean is for the general public who go to buy fish from a monger or grocer, we usually don't get long tuna loins as shown in the video. I never know how to cut those little palm sized tuna pieces for sushi. :(

[@shaunzhu331]

Again, nice presentation. Would it be possible for Chef HIiro to show how he picks raw fish/material for the restaurant on a daily basis? I know lots places in the states that sells fish steaks like shown in the video, however it's not exactly applicable to the country that I'm currently staying in. A video of showing purchasing and/or process the fish would be greatly appreciated. Cheers mate, thanks in advance.

[@MrMetalBalli]

For people at home: Let´s start off with step number one.... -->Buy a sharper knife for at home! :D

[@Paintplayer1]

+NoVe Kitchen - Diaries of a Master Sushi Chef Step 2: Be Hiro

[@DanielBrownsan]

With that first casual cut, I saw a knife sharper than half the scalpels I've seen. Crazy.

[@-BWS-]

Indeed. Alot of people also don't know what a SHARP knife actually is too lol

[@XMetalChefX]

Chef you use sujihiki not yanagi knives for cutting correct?

[@billsjohansen6642]

What a G! Thank you

[@AWDYDOOD]

what does chef hiro do with the scraps of the fish that aren't fit to be served?