how to cut tuna for sushi sashimi

[@7046463]

this chief is very generous with the skill & knowledge. he must have a big heart. even my japanese chief friends wouldn't share the knowledge of cutting details of parts with me. the part of the fish makes a big different when you cook it n place in your mouth. Domo arigato.

[@MrAlohaWildMan]

Disregard the negative comments. I am impressed, especially with the reverse "chopping" and spooning technique. Nothing wasted. Excellent job.

[@sconnyjoe5262]

I'd gladly exchange parts of my anatomy for that loin. Holy crap that looks incredible. Thank you for show. It's greatly appreciated.

[@Zots5916]

I want to be a cook when i am out of school and its nice to see someone else work always fascinating

[@nvasconcelos1]

I really enjoyed the video. Congrats. Which knife is using?

[@jameshalleluyah8133]

Why do I torture myself with these videos!

[@jonnachang]

Nice skills Chef! What brand gyuto are you using? Thanks.

[@aewe7120]

I totally agree with you Michael Hill, holding the knife your way is call the control grip. That means you are in total control of the knife.

[@kikocara90]

that knife is a dream of every chef!!!

[@SuperK9111]

@kizuna kitchen.... is albacore tuna good for sushi as well ? liked you video.. i love sushi and peanut butter cups !

[@truvak]

that is a great knife, and in the hands of an expert looks even cooler. great video.

[@RelatedGiraffe]

Is this tuna prepared in some way or is it totally raw? Looks great, as every fish cut in sushi pieces does ^_^

[@RelatedGiraffe]

What were the dishes you said you could make with the tuna you scraped off of the skin? I have some thin slices of salmon that were left over from when I made sashimi the other day and I want to make something from them. Nice tuna cutting skills btw.

[@ISeeDeadPets]

Gawd, looks like cutting butter. Looks so smooth and yummy.

[@kchandra3419]

That knife slid right through like butter

[@loft4me]

Here in Downtown Los Angeles, specifically in Little Tokyo, there are a couple of small markets that sell sashimi - grade tuna. But what I just saw in this clip, the markets have nothiing this fresh. It must be so tender, that the consistency is almost like tofu. When I buy a small slab of sasimi tuna, I like to put wasabi and soy sauce on it. If I ever go to Japan and do that, I think I will be frowned upon, big time.

[@whooterNG]

What kind of knife is that? Tojiro? Looks very sharp...

[@zsollose]

Nice but please whip of your knife more. A dirty knife is not the way we work. Love your videos

[@A-Monkman]

I always whip of my knife, whipping my knife is so cool!

[@M3RCxNationHQ]

Does fresh tuna normally look that rough/dry?

[@Silverjda]

M3RCxNationHQ That's not dry at all, all tuna has that dull translucent look.

[@nikkipeachiechin]

if this doesnt make you drool something wrong witchu

[@NeillWylie]

Look at those lovely clean cuts.

[@klefdnb]

Real Itamae would clean his knife after every cut.

[@Foolkat101]

that knife cuts through the tuna like butterrr

[@MrJizzy181]

Not really. He is sawing with it. So the knife is to dull. Also the edges of his cuts are very unpleasant looking.

[@brianj5271]

those are really clean cuts

[@adairpereiradias2937]

Parabéns Chef !.. Que Peixe é esse ? Apresentação Excelente !

[@DaniBigBani]

Atum...

[@brosephbroski7563]

I swear I wouldn't even bother cutting it up I just want to take the whole thing and eat it like that.

[@stephaniez4765]

Just give me a bowl of rice and soy sauce. I'm eating this whole OuO

[@Rory_Rose240]

Stephanie Zelazo I'm right there with ya. Don't forget the wasabi!

[@muskanmahat5311]

Stephanie Zelazo really

[@dorbees5134]

Stephanie Zelazo nasty ass "0u0" weeb

[@Dan-cp2nh]

Sharing is caring!

[@Dan-cp2nh]

Muskan mahat don't knock it til you try it. Sashimi is amazing.

[@Kniteknite23A]

I wonder what knife He is using? looks very good . the whole process . Domo arigato !

[@Skorzeny18]

Kniteknite23A It looks like a Masahiro gyuto to me, maybe a Masamoto or a Saito, couldn't tell whitout looking at the logo haha

[@PinkAqua_]

Just look at that color. Fresh!

[@captainkev10]

This looks so satisfying.

[@pranythaidining]

Thank you very much to share this now i can learn .. how to filet tuna..so cool.. PJ,

[@cuocsong7ngay55]

Gyuto u use ?

[@ImXs1p3r]

omg i want that knife where did you guys buy it ?

[@DankGenesis]

wow that knife is sharp

[@PURPLELIou]

not sharp enough.....in sushi making its crucial for your knife to be so sharp the meat wont tear when you cut into it. but if you are to look at the video u can see he has to saw the knife back and forth there for tearing the flesh during the process.

[@mrhard2000uk]

PURPLELIou stfu you moron

[@RedHmong]

PURPLELIou LOL It's all about good judgment when to slice in one motion or to saw I Saw a lot when cutting some part of the tuna to make clean cut it doesn't tear it up.

[@DankGenesis]

zero00tolerance lmao

[@mrhard2000uk]

zero00tolerance your trying to hit on someone saying you have a 'sharp' penis(?) and then tag it with family guy humour...way to go kid.

[@MiguelDuboisSwarm]

That looks delicious ^w^

[@6koko3]

This tuna is premium quality

[@5440bubb]

premium is good in a samwich with wonder bread

[@scoand5652]

Jack N. Jill ;) Awesome

[@Piterszczyk]

I don't see too many scars on this chef's hands. Also for as long as the vid has lasted, I have not seen him getting cut a single time. The fact that with your skills you would gamble and risk injuries if holding a knife like that does not mean that somebody else cannot master this skill, greatly reducing the risk and gaining some advantages over the "safe" methods. Better safe than sorry, but practice makes perfect. Keep your mind open, take care

[@cheeseballdino]

what were to names of the dishes he was mentioning for all the cutts? the only one i was able to make out was sashimi. thanks!

[@Kidiu]

Ben Dover Onigiri and sashimi.

[@yeaman992]

+Kidiu He said nigiri.

[@SwitchModeMutations]

I hold my knife and cut exactly the same way. A chef I worked with for a year hated my technique, it bothered him so much that I put my finger down the spine of the knife for extra control : )

[@dantebezze]

+J Glad you need absolute control when making sashimi, its a great technique for fish!

[@SwitchModeMutations]

I fillet a dozen fresh water fishes at a time, inspecting for both fatty content and parasites.. I am not sure if you understand the uncooked principle of enzyme saturation of that which we eat but.... half of the year we are not ice locked here and I welcome you and your techniques.

[@abonynge]

Finger along the spine grants more pressure but on most knives gripping it with your index and thumb above the handle on the base of the blade should grant more control than any other grip.

[@linthong123]

Glad you were inspired!

[@buddygreen01]

Man that tuna looks so dam good

[@paulfaruco4917]

Great video !!!! thanks !

[@ADSplay101]

Man that is some good looking Tuna

[@truthseeker1328]

Break out the wasabi and soy sauce, I'm getting hungry.

[@Fantic1980]

Oh my god, that is amazing stuff. And that knife ...

[@MrMKH2010]

Yes. I am a trained cook, and that is the proper way to hold any knife in the kitchen.

[@amphibiandingoman9361]

I wanna keep my room cold enough where I can use that as a pillow.

[@chasinhail]

Very informative. Thank you!

[@roan33]

I just want to NOM the shit out of that slab.

[@miatageekscott]

Same here

[@filaptv]

I'd just rip out a chunk of the whole piece with my teeth.

[@DominatorIsrael]

YES!! TWO FINGER SIZE!

[@saltyconnoor]

This chef has decent skills but if you've ever seen a real sushi chef work they consistently wipe their knife and their cutting board between tasks sometimes even between cuts!

[@abonynge]

"Real" I can assure you he really is a sushi chef, and likely went through years of training. Being at the bottom end of your profession doesn't make you any less "real"

[@pogisiG]

hell yeah brother!! gotta live life to the fullest and eat good

[@Buckl]

Very interesting, I enjoyed watching.

[@jswanza]

How do you intend to get such a large chunk of salmon?

[@NamgyalYAKZSTUDIO]

Thank you chef 👍

[@nothadnotbad]

great video! thank you!

[@snipaa96]

nice vid. i went to school for pastry and decided 6 months ago i want to do sushi. now i get 120000 vs 70000 a year

[@twenty5charlie]

two fingasize! this is gotta be Mr. Miyagi of Sushi

[@KaijuFenrir]

TIL how big tuna could be. Holy shit. I don't go near fish, but I've started becoming braver with sushi. I like spicy tuna rolls. I.. god damn. That is huge.

[@iHasAbucket0246]

mmmmm i see i like the end when he uses the spoon on the skin never seen that but its good for making a nice tartar

[@afrozazaman2881]

Wonder how much that initial chunk of tuna cost

[@streetwarrior31]

its like cutting butter...what a good tuna

[@dehadista2006]

Hi Kizuna and chef Lin, I added you in my facebook, I wonder where is your restaurant? You look like you have a happy kitchen team there, I wish i could join you there. I am a chef here in London, but I always wanted to work in an oriental theme restaurant with head chef like Linsan.

[@Saki630]

My favorite part is seeing the tray full of rotten scallops.

[@gildrop]

man this is neat!

[@VaylorCruz]

I now have an urge to do everything in life with extreme precision and perfection ._.

[@jimmy.christian]

All I can say is: YUMMY!

[@foodreview50]

should never cut the fish twice, ancient Japanese custom must use very sharp knife, and in this even the fish as fresh like that he must cut twice

[@foodreview50]

***** yeap thats why u guys soo powerfull that many people died because of your fights! remember ww2? now u shut the fuck up!

[@5440bubb]

***** don't you mean you're oriental? I have 2 hondas

[@ryanbeck1338]

i always wanted to learn how to butcher a whole tuna loin!

[@wiithreesixty]

do you think they would get mad if I took a big bite out of the chunk of tuna in the beginning? It's so tempting

[@linthong123]

@relatedgiraffe you could make hand rolls with spiring onions and any type maki

[@terryhollas9728]

I loved that album

[@ozzthegod]

wow what a nice piece of tuna, I'm hungry now

[@psycopolarbear]

hella sharp knife bro

[@tigerlilie2289]

It really bothered me, that he didn't keep his knife and work area clean.

[@fweedle]

wait wait wait.....slow it down Jackson...how many finga size again? I forgot after the first 30 times he said it.

[@0neHundredPercent]

i feel like getting that huge tuna piece and make a big bite out of it :D yum!

[@BrosephKim]

sir i dont think you get the nature of comment... and trust me.. i think about it a lot and chuckle every single time.

[@almonanorm6811]

Nice video thank you

[@MrJizzy181]

I would die due to Mercury poisoning when I could eat all the tuna I want.

[@thetruthalwaysscary]

No you wouldn't. All the meat we eat are loaded with much worst chemicals and elements. I got a friend who is semi commercial fishing since the mid 80's and eats so much that is not even funny. He doesn't even get a cold not any disease or health problems. His got always a couple hundred pounds in his freezer.

[@MrJizzy181]

Jon Snow I was just joking. I just wanted to express my love tuna. :-)

[@thetruthalwaysscary]

MrJizzy181 Yeah, I love it too, but many articles take serious what you just said. Nowadays being alive is unhealthy. Meat industry write against fish, the fish against the meat, the vegans against both of them ...never ending bs

[@MrJizzy181]

Jon Snow I don't care. XD I love fish, tofu and vegetables. And meat is not my favorite, but I luv me sum beef, pork or other meats every once and a while. Its all about the variety and preparation. Like good sex! XD

[@thetruthalwaysscary]

lol....agree

[@balooc2]

dat sharp knife!!

[@pogisiG]

shoyu + wasabi + a case of beer = happiness

[@iamthechanceman]

Jesus, wonder how many times you've filleted yourself with those knives! Those things just have to be this side of splitting molecules sharp.

[@juffurey]

they hold it differently for different uses. i'm sure european cooks do the same thing.

[@chie1709]

I was kind-of waiting for the camera man to go "and what happens when you cut di kwan?" LoL! Filipinos, represent!

[@NickleBean0]

You are supposed to pull the knife towards you, but how can you cut the fish all the way through in 1 motion? knife too small (or fish too big) requires you to slide the knife back and forth until you finish your cut.

[@SanaSamaha]

That tuna is huge!

[@mikeplaysit]

KittyOnTheNet Them suckers get bigger. Check out some videos of people catching the larger tuna that are used for making sushi. Them things are CRAZY big.

[@imamfirdaus8941]

you cut fish as easy as you cut cake... haha it's look very sharp

[@qiskasei3656]

Thank u cheff

[@weedranger]

Don't watch this in the morning when you are hungry.

[@williamellert]

what the fuck are you doing my man?

[@AASHHASHASHASHASHHA]

The way he cuts it is making me hungry...oh yeahhh...

[@mskitchenbd2546]

Nice

[@jackal59]

What is that, about $200.00 worth of tuna? I can't even fork over enough for previously frozen tuna steaks.

[@Creeshee]

my mouth is watering as i watch this

[@linthong123]

The European way of holding the knife and the Japanese way of holding the knife is very different.

[@GiustinoCatalano]

It seems the work of a butcher and not of a sushi master. The cut is serrated and fringed.

[@Rifter09]

not to mention his cutting technique

[@RelatedGiraffe]

Okay, thanks!

[@kbtang101]

This sushi chef does not know how to cut tuna!! That's not how a real sushi chef cut tuna. He need to learn from a better master sushi chef

[@jhp555]

I know right!!!! Noob