KNIFE vs SCALER - Is There A Difference In Taste And Texture?

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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

[@Spunjahbob]

I think an interesting test would be to eat skin-on sashimi with the two different scaling techniques; knife and scaler. I'm not sure which fish are typically eaten this way, but I would be very interested to see it! Since in this video the scaled skin was cut off, and only flesh was left.

[@Puzzleguy]

15:30 That is my favorite part as well. I love to remove the bones every time I cut salmon.

[@kenchapman4067]

Love your work guys, I'm constantly in awe.

[@djsplatta2855]

Idk about y'all but it's so satisfying hearing the knife clicking across those bones😊

[@misterkrogan8837]

😦😦😧😧

[@djsplatta2855]

@@misterkrogan8837 What?

[@Ninjozata]

YES ikr

[@courtnya]

Found your videos by accident about half a year ago and watched every single one from the start and just recently caught up to current! I liked sushi and you have made me even more interested in trying more sushi, fish, and Japanese food in general. You are amazing and hope to meet you both at some point! Keep up the awesome stuff you guys do!

[@draytonwright3467]

Courtney my babe's let's eat sushi together

[@courtnya]

@@draytonwright3467 oof engaged lol

[@Domzdream]

Man I started a job where I rarely get to watch KZbin anymore. But I’ll always keep updated on this awesome channel when I can (like now).

[@ReenaBINA]

Hiro been a beast. Thank you both for you're amazing content and personalities

[@cartouchator]

Your*

[@eduardosuga]

Awesome video! Great comparison using both methods to descale salmon.

[@ErwinLeader]

Love the knife work and how the skin looks! I like I scraper idea but it's always so messy. Looking forward to your videos on that upcoming trip!! Hope you guys have a blast!

[@jrsteffen4898]

Bravo!!!... Thank you both for this vid AND your honesty!

[@tastierwindow3013]

Love this channel! love watching the knife skills! The food always looks so good!

[@jasonsong6747]

Watching Master Hiro do his thing is so calming and mesmerizing. The only chef on KZbin that can reduce my stress.

[@jaysmith61]

I agree

[@rikspector]

Hiroyuki, Knife scale removal is a cleaner method but slower. Scaling is faster but messy. Japanese cooking and Sushi making is a matter of neatness, precision and a lot of subtle touches which enhance the presentation. A good example is the making of rice. Traditionally there are many steps to the washing and the cooling and vinegar adding to cover each grain and eliminate lumps. The quick method is not as detailed or careful. But, When used for Rolls or Sashimi, there is no difference in taste other than the different cuts of meat. So, Scaling or slicing leaves a different look, but not a different taste. I don't know about cooking with the skin left , you'll have to let me know:) Thank you so much, Cheers, Rik

[@MingWLee]

The texture of meat itself will not be affected by both method, but it does affect the skin. There are dishes to deep fried or grill the skin from oven or over a grill, the knife skinned one will definitely have smooth texture than the scaler one. Other than that, there shouldn't be any different at all.

[@conhan1]

I assumed there would of been a skin test. The initial attempt was there. I was curiouse if there was a differnt cook, taste and crisp. As the blade removes more skin than scales and more clean.

[@debipraythatiwasmorelikebe9224]

I love you . You are such a inspiration I always wanted to be a chef. But you know life can get in the way..

[@Domzdream]

That de-scaling looks quite fun actually. I like both ways. I never knew you could cut it off. I always used to do it with the side of my knife. I HAVE to get that fish descaler

[@skylazart]

The most important reason to do that with a knife must be the presentation. Can u imagine a client watching a chef preparing a sushi using that tool and having scales flying everywhere?

[@Doordont123]

Ty so much !

[@michaeltwietmeyer]

Love you guys

[@rikspector]

Here is Stacy Tagomoris reply in English. Stacie Tagomori 3 hours ago Good morning Hiro and Charles, it's past 5am. What a wonderful video! Hiro's knife skill and fish cutting skill are very good. Fish have no gouge and no meat wasted when filing. Looking at skibiki, I have many memories of my childhood. I'm very jealous. I want to eat for breakfast!

[@sohelshikder212]

you are my favorite chef❤️

[@sabyandiaz4697]

But really can you just imagine being able to for once personally see chef Hiro work his pro skills preparing a meal for you?! The skill! The precision! He makes it look SO easy!

[@426hemicuda1090]

why scale the fish if you remove the skin anyways?

[@chrisnakaishi]

I love this video

[@nathanchambers1006]

Weather I win 1 of the 6 spots or not, you two are awesome. I love the video. If you notice him scaling you'll see he was just as gentle with the scaler as he was with the knife. That being said, you're both invited to my pig roast on June 27 in upstate NY. We'll be having a little sushi/sashimi demo there as well with me and the daughter in law. I learned it all from watching you. PEACE!

[@edgardopalmera8863]

satisfying to watch. i know it's a lot harder than it looks on camera...

[@maurizioatzeni5067]

Very good chef terada

[@margaretkaufman1144]

what a BEAUTIFUL fish Hiro ...I'm missing out on the contest because I live in Canada disappointing😭😭😭

[@ReeshaKBB]

So satisfying

[@David35445]

I live in New Brunswick Canada, and specifically in the heart of salmon aquaculture country. Our Atlantic salmon are some of the best in the world, but man that fish looked fantastic. BTW, you can get our fish overnighted to Miami I bet.

[@rallydv]

That is so satisfying! Probably better to use knife method if preparing a meal that calls for fish with skin on, like ginger fish or braised fish recipes.

[@naterivers6107]

I'd be more interested in the difference of if you pan sear it. Which gets crispier? Does it change how you have to cook it at all to get a good texture?

[@stacietagomori634]

おはようヒロとチャールズ、午前5時過ぎです。なんて素晴らしいビデオでしょう。ヒロのナイフスキルと魚切りスキルはとても素晴らしいです。魚にはガウジがなく、ファイリング時に無駄になる肉もありません。スキビキを見ると、子供の頃の思い出がたくさんあります。とても嫉妬します。朝食に食べたい！

[@salvatorecogliano2732]

I just ordered a whole salmon 5kg. You guys rock.

[@thb77955]

Hiro, my friend, g11d aftern11n!!! I like your new apron very much... Great video as always!!! Nearly half an hour of pure entertainment, joy, infotainment and happiness!!! You are simply the BEST!!! Unfortunately, your fans here in Europe, especially in Germany, have no chance of taking part in your competition - anyway, good luck to all Americans... Hiro, your knife is as sharp as a razor. ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🐟🔪🐟🔪🐟🔪🐟🔪🐟

[@vitaliyd7463]

Hello you forgot update for CC Closed Captioning please fix it.

[@LGrice]

sukibiki technique is mainly used for dry aging the fish so the water wont trap on the skin

[@-RONNIE]

Thank you now I can show this to a friend of mine that swears it's tastes better cutting it than scaling it 👏🏻👏🏻👏🏻

[@pschreiber71]

Soothing to watch but made me very hungry!

[@GD_wolf]

How does one learn culinary arts in Japan? I am curious I think I want to look into that.

[@filippobarbato7692]

What's the knife that terada chef is using? Sujiki? Yanagiba? Brand minonokuni?

[@bettyboadwine4890]

Could Hiro San share recipes for snakehead ? I love your videos on iguanas. If you can't beat the invasive species , eat the species.

[@dmg4415]

We just voted in Sweden as the next state instead of DC, will we be able to participate?

[@BIGUBAN]

When we fish salmon on Baltic Sea in the winter fish looses half of its scales when scratching its side with fishing line, we finish the job when bleeding with scaler, with fish right out of the sea they come off with no resistance, also the fact is that scaler works much better with guts in - it would be nice to see the fish coming without scales (sry for my crappy english ;) )

[@jaysmith61]

The chef is dope

[@MatafiedGaming]

I just caught my first Salmon last Saturday and cleaned it with horrible knives, but man was it amazing! I just got my first apartment too, and I’d like to purchase an above average knife set. Any recommendations?

[@druediecastplusjeter1892]

I've been doing sushi for 30+ years and never seen someone use their knives to scale a salmon. I use that technique for Kanpachi and Shima Aji. Cool to see it used for salmon.

[@sebastianperales3630]

Victorinox

[@michaeljulius5895]

hiro - why is the bakkafrost salmon ok to eat raw (no parasites?)

[@mrdgg949]

I think a good test would be to descale it the same ways but leave the skins on then cook it to see if there is a texture difference

[@donovanphipps777]

Maybe the difference between the two methods will be more noticeable when eating the fish with the skin on. Maybe taking the silver layer off will make the skin more tender and less fishy tasting whereas leaving the silver layer on could possibly make the fish skin more firmly held together with a slightly more fishy taste. This is just a guess on my part. The Japanese way is more refined and a connoisseur would pay more to eat fish using Chef Hiro san's method than using the comparatively barbaric scaler method. Japanese cooking is refined not just in the cooking and eating but even in the preparation and selection of foods. Chef Hiro you are amazing in the kitchen! Well done!

[@breezybri1316]

is it just me or was it satisfying to watch him pull out those fish bones ? 😂

[@SweetChicagoGator]

Love boneing !! 😁

[@rembautimes8808]

It’s the skill he applies to the task as well as the peace of mind that all the bones were taken out

[@tbates860]

Yes 🤣🤣🤣🤣

[@parkerdagoat00]

@@SweetChicagoGator pause

[@TheClearwall]

ASMR content right there

[@leggo8838]

Are you guys located here in America?

[@michalchlebiej1905]

It's like with making tsuma. You can do it using automated device/toothpick trick or using usuba and katsuramuki technique(like a boss). The result is the same but... If you want to be a real shokunin you know which one to choose.

[@fischersfritz468]

I would like to see him preparing other species. Like common carps - they can be delicious, but you need to have good cooking skills for them

[@jagojoyobeton7924]

Niceee

[@victor28791]

Good morning

[@172satoshi]

i'd gander the scaled skin with the scaler would be crunchier compared to vs cutting with a knife. More layers, more air pockets to form during frying

[@user-tr5py6ke3x]

How to fillet salmon frozen

[@jamestang96]

Maybe a FAIRer comparison would be comparing the two descaling methods on two *separate* fish. (Since when descaling the fish using descaler, the knife-side of the fish is still attached at the "bottom", against the table, hence experiencing similar if not greater "stress" from the descaler) Then, there may be a difference in the texture? (However miniscul) Just my 2cents!

[@kenjidaijobu1410]

Hiroyuki-sensei(teacher) explains there is no real difference in taste necessarily. It's more the preference of the sushi chef for presentation purposes for the reason to scale it or to use a knife to remove scales. Also to have some of the salmon fat, oils under the skin near the meat with the serving of sashimi. Expensive restaurants don't want their customers having scales with their sashimi. Salmon skin grilled crunchy is ichiban, oishi! There is no myth to disprove. That's rude to say that about Japanese chefs. Mr. camera person, what a "rookie" thing to say to Hiro-san's subscribers. Bring back Mr. Watanabe-san as commentator.

[@darensky]

Maybe you can tell the difference with more delicate white fleshed fish like flounder? IDK but it's an impressive skill that's for sure.

[@SuperSushidog]

Another thing to consider is that Hirosan knows how to properly use an urokotori scaler. A less experienced chef, who is often tasked to perform bottom making is not as gentile with the fish as a master chef. Also learning how to scale a fish with a knife is good practice for the aspiring chef to improve their knife handling skills. But what you observed is correct. If a scaler is properly used, there is no discernable difference if the fish is nice and fresh for most species.

[@johnguga5991]

Please do a chicken tempura roll!

[@fannyloula]

mmmm ! i saw much quickly from another cook from japan worked in France ! but correct job ! i can do it , my master was japaneses , ! they did this ( lever les filets ) under 10 sec , 30 years ago ! mmm

[@YeeOww]

It slaps. 🤣🤣🤣

[@monchannel9711]

Hi hero my friend 😀😀😀

[@iDIL53]

I think when doing at home, Sukibiki create less mess than scaling..

[@hbjon]

What makes you more hungry for salmon? Watching the Master Chef prepare salmon or watching an Alaskan brown bear eat salmon?

[@littlerascals6529]

Compare the meat??

[@tonysharing3955]

Hero san konichiwa 🙏😀 congratz on the invitation to Faroe island yeah 👍

[@harlandvaught1177]

I really wish I could have the pleasure to eat a full meal with him I never miss a video I love everything that he stands for I wish it was my turn to finally win

[@markvarites510]

Why would the meat taste different from cutting off scale with knife verse scaler?

[@jiroyamada9297]

If you use scaler, the meat under the skin will be pressured again and again, so the meat cells will be damaged and getting bad taste. It is very important point for us Japanese. Because we usually eat raw fishes.

[@Ceb773]

How are you?

[@ballistic350]

Faroe islands so beautiful..so peaceful id live there alone..hahaha

[@circusoddity1]

Great prize however I would much rather have an autographed knife by him for my birthday which was last week

[@TitoJulz]

My favorite chef

[@lordinfamous2044]

There's no shot those pieces are going to taste or feel different 🤣🤣

[@muthupandi8130]

Good afternoon Hiro 🙂 ❤️ Heart from India ❤️

[@percthirtington4588]

I don't think there would be any flavor differences. And the texture differences would most likely only be at the surface of the meat, and that's honestly a stretch, imo. The salmon looks amazing 👏

[@Inglorious8Bongmasta]

I prefer the presentation of the skin when it is scraped off. Still leaves me wondering if you lose any flavor with that color. As always, great video and good afternoon from Wyoming!

[@fatinchan2296]

Haii my handsome chefs...konbanwa

[@GiboonCloudSmoker]

scaling with the knife looks much cleaner than scaling the scaler

[@beigebeigebeige]

But did you try the difference in taste of the skin?

[@sickleswrestler135]

You should fry both skins and taste if there is a difference

[@satberhoxhaj3347]

whats a good knife that wont break the bank

[@tonymusolino2369]

Why do you have to scale a fish? I mean, if you remove the skin, do the scales come off with the skin? Seems to me, an unnecessary step. Am I wrong?

[@moonoo2353]

It will be easier to fillet the fish, also some fish served with the skin on like sea bream.

[@fischersfritz468]

@@moonoo2353 some are easier to filet without scales. It makes no difference with Trout or Salmon .

[@SweetChicagoGator]

Yes...Do show different fish. Good idea !! We get tired of salmon. Try trout varieties, and Grouper, Red Snapper, etc, are also very tasty ! 😊

[@kenchapman4067]

A Scaler is pronounced with a long ā. A scaler is used to remove scales

[@SD-oi9gr]

Fact is it takes a lot of time and talent to descale a fish like he does. 99% of the world will have to use the de-scaler as we have no other way really lol. Or just ask your fishmonger to do it lol.

[@user-tr5py6ke3x]

Hello Fc thailand

[@davec3651]

Did Hiro's world come crashing down when it was declared to be no difference?

[@asipamanu]

Can someone smarter than me explain how the scales are sticking together with the knife method of he isn't actually skinning the fish

[@matteedstrom]

The scales are actually a thin outer skin. Kinda like a snake.

[@TalsBadKidney]

Sup Hiro

[@nobodyexceptme7794]

Damn Hiro and cameraman going to Lord of the Rings land?? Will there be dinosaurs?? Skull island???? Please kill and sushi some kind of giant animal

[@marathairullin9500]

Лучший суши шеф.

[@wil6614]

ASMR 😍

[@bettyboadwine4890]

My mother would beat my ass if I scaled a fish in the 🏠. Lol we always cleaned our fish outside.

[@kuk3056]

Is there a connection with the boss? ask for 1 micro mimet per dish! ???

[@FrankTedesco]

wtf

[@kiwisiwi8356]

Salmon skin roll

[@davidcabreonmunoz6258]

俺のクローゼットの中にユダヤ人が二人入るんだ。両方とも死んでいる。