Trimming Miyazaki Wagyu with a Takamura HSPS Pro Sujihiki

[@MTCKitchen]

The beauty of this knife is that you don't have to sharpen them as often as a lot of other knives. Japanese chefs who typically sharpen every day have said they only need to sharpen once every 2 weeks, and chefs who typically sharpen once every 2-3 weeks say they only need to sharpen once every 2-3 months. Takamura knives retain their edge very well. I personally have used this knife to also cut into beef and it is the only Western style knife I would consider using for the job!

[@ahirudengana]

Miyazaki Wagyu　is NO,1 in japan

[@Maz1989]

Do japanese ever use honing steels on their knives or just wet stones?

[@YURIISAAKOV1957]

I WANT THIS STEAK!

[@billycheng6729]

can't even get their cuts of meat right...i would almost swear that the cut of meat is prime rib.

[@MTCKitchen]

Billy, I don't blame you for saying this. In Japan they cut beef different so what they present as striploin actually runs deeper into the ribeye. Some chefs prefer this, some complain. But if you could see the other side of this piece you will see that it is a striploin.

[@robotbeatrally3328]

wowwww that meat looks ridiculous. X_x