*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Last week I caught a Trout fly fishing....I did make what I thought was an ok job of filleting it...till I watched this ! If you ever stop doing what the camera has just captured....become a surgeon. The skill and level of craft you have is Amazing. I was just thinking today what I can do that is a beautiful as watching that. Thank you for sharing this with the world.
nice to finally someone keeping their knife clean. i see so many fillet butcher jobs with excrement getting smeared all over the cutting board and scales everywhere, working with really expensive fish too, and it's frustrating. thankfully this was not one of those videos. very informative, looks like fun.
It's more about the steel. High carbon steel like shirogami can flash patina. One cut of an onion can cause yellow reaction on the blade. Some people like the character they develop, others want it to stay unblemished as possible. Let it go too long and it can cause pitting.
I want to thank you for this video. It is nice to see the cleanness of your work and the plasticity of your moves with the knife. You make it look easy, but it probably takes a lot of practice.
Thank you Robinson for watching and for your comment. As I am a knife sharpener now and hadn't filleted fish for years, I was a bit shaky...but yes, I have done a fair bit of these before.
Thank you Masaaki, I went to Japan last weekend and bought a Deba and Yanagi knives for fish so this video is very important so I can use my knives correctly! thank you so much!
Nice video. I used to clean a lot of big pelagics as a guide using a western style fillet knife. It's really interesting to see the subtle differences in technique when using a deba knife. Beautiful cuts. Thank you.
+Jack Marshall Yes, it is just a different concept and we value parts such as belly. I am amazed to see when local fishmongers fillet super fast without keeping the belly part of the fish. Thank you for watching!
Beautiful job! I feel like buying a couple of Red Snappers so I can use my Deba and Gyuto knives. Amazing how well a good Japanese knife works in the hand of a person who knows how to do the right job with the right tools.
I agree. The Japanese really know how to make good chef's and butchering knives. There are many more purposeful types of knife than there are in a traditional German set of knives. To me, using a beautifully-made gyuto will always be better and more enjoyable than using a well-made German chef's knife. That goes for many other types, too, such as a Japanese Petty over a standard Western paring knife.
I also agree. Plus, the way the Japanese make their knives is no short of genius. The deba is my personal favorite because of the one sided edge, which makes for cleaner meat. Unlike the traditional German fillet knives.
None of the people that I know who fillet fish fairly regularly, including myself, would dream of using what we call a gigantic chef's knife for this job. However, this was a job well done and it was a pleasure to watch this man expertly handle that knife.
He's only using his Gyuto (chef's knife) for the skinning. They tend to be a little thinner than western chef knives, but are also harder (that is, they tend to stay sharper). The other knife is a Deba (a japanese fish filleting knife), which is thick at the spine and very thin at the blade, thus it can cut both very close to the bone for filleting, and also provide heft for getting through bones. It's certainly different from a flexi western style knife!
Well done! Your discipline, skill and knowledge of where the bones are, and removal as well as good cutlery are equally taken for granted from a lay persons point of view.
An 8 year old video but as new today as when it was uploaded. Immaculate Precision. Such Cleanliness. Bravo!! I have seen Giant Trevali being whacked apart with a cleaver and the apron on the fish cutter looked as though it was not cleaned in over a month. YUCK!! I'm so jealous. There are too many comments to read, so can you suggest a Deba knife brand and size for filleting 10-20 pound red snapper? This is such an awesome video!!
Most Japanese Knives aren't made with stainless steel, hence the continuous wiping of the blade. Other wise the moisture from the meat can cause the knife to rust. And plus nothing wrong with working in a clean manner. Nice tutorial. Thank you.
Great video. I'd have liked a little commentary on which side up to hold the knife, bearing in mind it's a single bevel deba. I couldn't see which side had the bevel. Still hugely informative. Thanks for posting.
Beautifully done thank you. What make is your Deba knife and length of blade please, it looks a wonderful knife. I would like to own one, a real one like yours.
lol these comment of people complaining about him wiping his knife very likely never worked with expensive ingredients before. You people should just stick to chopping your mirepoix and random chickens.
High carbon steels like shirogami needs to be wiped often if you do not want patina starting on your knife. They must be rinsed and dried immediately after use.
i have a question about deba knives. should the side with the bevel point down? i think that looks weird but i don't know much about this. its logical to me that the bevel side should be up so the flat side goes along the bones?
![Lp. Последняя Реальность #97 ЧЁРНАЯ МАТЕРИЯ [Анти Скинт] • Майнкрафт](http://i.ytimg.com/vi/k4MjXCzKsYw/mqdefault.jpg)
*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Last week I caught a Trout fly fishing....I did make what I thought was an ok job of filleting it...till I watched this ! If you ever stop doing what the camera has just captured....become a surgeon. The skill and level of craft you have is Amazing. I was just thinking today what I can do that is a beautiful as watching that. Thank you for sharing this with the world.
Berkeley Jones Thank you for watching and for your comment! I love wild trouts and miss eating them!!!
Definitely knows what he's doing. Also great explanation of what he's doing
nice to finally someone keeping their knife clean. i see so many fillet butcher jobs with excrement getting smeared all over the cutting board and scales everywhere, working with really expensive fish too, and it's frustrating. thankfully this was not one of those videos. very informative, looks like fun.
Well it is a promotional video, not a working business. Thats still no excuse for uncleanness, especially with fish.
It's more about the steel. High carbon steel like shirogami can flash patina. One cut of an onion can cause yellow reaction on the blade. Some people like the character they develop, others want it to stay unblemished as possible. Let it go too long and it can cause pitting.
It's a joy to watch a master at work with a good sharp knife.
No matter how much I know...there is still so much to learn.
Thank you Masaaki.
Thank you so much Barbara for watching and for your comment.
those are some clean, beautiful fillets. great work, chef!
I have probably watched this more than ten times already. Really beautifully done especially the way u skinned it perfectly.
Gregian Tiu Thank you for watching for multiple times!!!
Always a pleasure to watch someone of great skill. You made the task appear easy!
This is exactly how I learned to use a Deba in the kitchen where I worked, great video
Just an excellent demonstration !!
Thanks!
So clean and precise. Very enjoyable and informative! Thank you!
InformationIsTheEdge Thank you for watching and your nice comment!
Sir, watching you fillet this fish is like watching a great artist paint. A big thumbs up from me for this tutorial.
kralcymerej , Thank you for watching and your nice comment!!!
great video! thank you for the upload. Kingfish is my favourite sashimi!
I want to thank you for this video. It is nice to see the cleanness of your work and the plasticity of your moves with the knife. You make it look easy, but it probably takes a lot of practice.
Thank you Robinson for watching and for your comment. As I am a knife sharpener now and hadn't filleted fish for years, I was a bit shaky...but yes, I have done a fair bit of these before.
Beautifully done.
Impeccable attention to detail.
That was awesome - I struggle with fish filleting but it is great to see a master at work!
Adrian North Thank you for watching.
Cleanest fillet video on youtube hands down.
Amasing work man. So fluid it makes it seems easy.
now that is how you break down a kingy ... respect the fish and using as much as possible. beautiful to watch
heywhatnooo Thank you for watching and your comment!
What a beautiful cut of meat. So gorgeous compared to others I’ve watched. Amazing vid.
Very clear explanation and demonstration ! Arigato gozaimase! Thankyou very much !
If you come to Singapore, I must visit you ! This video Help me learn to fillet fish. Thankyou!
gentle clean and clear love it good job
Excellent cutlery skills!
Please post more videos! :) This was really great. I just received my first Japanese knife (a deba) and your videos are helping me learn all about it.
Maximilian Garcia ,Thank you for watching. I will try to upload more around May. Hope you liked your Deba!
I sounds funny but it is so relaxing to watch a master at his/her craft. Excellent knife skills for sure ;-)
Truly good to watch,very clean cut.
Thank you Masaaki, I went to Japan last weekend and bought a Deba and Yanagi knives for fish so this video is very important so I can use my knives correctly! thank you so much!
Thank you for watching James Kirbs. Hope you enjoyed your trip to Japan!
Why are you cutting very beautiful fish
This is very beautiful fish why are you cutting this fish
Don't cut beautiful fish
badass filleting bro, I love debas!
Nice video. I used to clean a lot of big pelagics as a guide using a western style fillet knife. It's really interesting to see the subtle differences in technique when using a deba knife. Beautiful cuts. Thank you.
+Jack Marshall Yes, it is just a different concept and we value parts such as belly. I am amazed to see when local fishmongers fillet super fast without keeping the belly part of the fish. Thank you for watching!
Beautiful job! I feel like buying a couple of Red Snappers so I can use my Deba and Gyuto knives. Amazing how well a good Japanese knife works in the hand of a person who knows how to do the right job with the right tools.
I agree. The Japanese really know how to make good chef's and butchering knives. There are many more purposeful types of knife than there are in a traditional German set of knives. To me, using a beautifully-made gyuto will always be better and more enjoyable than using a well-made German chef's knife. That goes for many other types, too, such as a Japanese Petty over a standard Western paring knife.
I also agree. Plus, the way the Japanese make their knives is no short of genius. The deba is my personal favorite because of the one sided edge, which makes for cleaner meat. Unlike the traditional German fillet knives.
Japanese perfection!
brilliant to watch
Thanks for that, great stuff 🐸
None of the people that I know who fillet fish fairly regularly, including myself, would dream of using what we call a gigantic chef's knife for this job. However, this was a job well done and it was a pleasure to watch this man expertly handle that knife.
He's only using his Gyuto (chef's knife) for the skinning. They tend to be a little thinner than western chef knives, but are also harder (that is, they tend to stay sharper). The other knife is a Deba (a japanese fish filleting knife), which is thick at the spine and very thin at the blade, thus it can cut both very close to the bone for filleting, and also provide heft for getting through bones. It's certainly different from a flexi western style knife!
Great skills in filleting a fish like his beautiful cutting knife too!
Wow, made it seem so easy, Thanks
Beautifully done.
Thank you for watching!
Wow!!! Best Regards from Oldenburg/Germany Joerg
The bestttt fillet video
Respect for the fish
Clean work station
Quality knives
Very professional Masaaki. I’m keen to buy the knives.
very skilled, thank you.
Your still the best kingfish filleter
stunning work!
Thank you for watching altrocksnp!
The sound of the knife cutting the skin off,😌 So satisfying!
My children love this thanks man :)
T19W SW3G That's awesome! Thank you for watching!
Well done! Your discipline, skill and knowledge of where the bones are, and removal as well as good cutlery are equally taken for granted from a lay persons point of view.
Nice job. Well done!
Kmahabir , Thank you for watching!
Wow you make it look so easy great job
Thank you for watching mark toa!!!
Very nice skills there Chef 👏
Awesome job that is perfection at its best
jords p Thank you for watching.
very nicely done. Very clean.
miff86 Thank you for watching!
excellent man!
Very professional and clean thanks for sharing thumbs up from me
eddie wakefield , Thank you for watching and your nice comment!!!
Amazing skills
very nice to see an artist at work ..... great job
Thomas Harrell Thank you for watching and for your comment!
Why are you cutting this beautiful fish please don't cut
excellent job
What A Cut..!
Very sharp knife that easily cuts thru fish bone. We actually use this to cut up meats like chicken, goat, and beef. Works great!
you are great
my frand!
Beautiful work
Chris Jechel Thank you for watching Chris Jechel.
nice skill
Very good!!!🇧🇷
he is the master's chef.
Great video and presentation.
Ryu Hayabusa , Thank you for watching!!!
masaaki saito It was a good video, so I should be thanking you for sharing this. Thanks :)
Ryu Hayabusa Thank you for your nice comment.!
Ryu Hayabusa m
Ryu Hayabusa no0lagocapanna
The key element of filleting a fish is less about cutting and more about keeping your knife clean
excelente!
+Marcelo Lopez Thank you for watching!
Nice job.
That's where I am going wrong with filleting salmon.....I need a knife like that 😀, mine are sharp but that's incredible. Great skills.thanks
such smooth cuts
AsachikaSan Thank you for watching and for your comment!
OMG Amazing!!!!!!!!!!!
is so slippery and i love the feel of a sharp knife sliding through some soft meat cause it makes my mouth water what it tastes like when its done
great instruction, with matt corby in the background, like!
Oldboy Khax Thank you for watching! I love this song!
Amazing...
Love your work! Sugeee!
jcotteri Thank you for watching you are sugeee too!
Perfect!
Sam Bahri That's what I use to do years ago and I am so rusted now but thank you for watching.
Good job.
An 8 year old video but as new today as when it was uploaded. Immaculate Precision. Such Cleanliness. Bravo!! I have seen Giant Trevali being whacked apart with a cleaver and the apron on the fish cutter looked as though it was not cleaned in over a month. YUCK!! I'm so jealous. There are too many comments to read, so can you suggest a Deba knife brand and size for filleting 10-20 pound red snapper? This is such an awesome video!!
Very good
I dont even like/eat Fish but this is just gorgeous.
Jango Nauta Haha, I ve eaten too much fish... Thank you for watching!
Most Japanese Knives aren't made with stainless steel, hence the continuous wiping of the blade. Other wise the moisture from the meat can cause the knife to rust. And plus nothing wrong with working in a clean manner. Nice tutorial. Thank you.
awesome
Great video. I'd have liked a little commentary on which side up to hold the knife, bearing in mind it's a single bevel deba. I couldn't see which side had the bevel. Still hugely informative. Thanks for posting.
Bevel facing bones to guide. Concave side facing meat. Concave helps from sticking unlike a flat side(less surface area).
wow awesome
Perfection
haagsegestoorde Thank you for watching
Beautifully done thank you. What make is your Deba knife and length of blade please, it looks a wonderful knife. I would like to own one, a real one like yours.
lol these comment of people complaining about him wiping his knife very likely never worked with expensive ingredients before. You people should just stick to chopping your mirepoix and random chickens.
Its not about ingredient,its habit you pick up working with carbon steel knives 🙂
High carbon steels like shirogami needs to be wiped often if you do not want patina starting on your knife. They must be rinsed and dried immediately after use.
seen great fish dishes and variety fish curry
oui chef
Cara maniaco. Todo tempo limpa a faca.
wow!
What a fish!!!
Great instructional video! Do you save the head and scraps to make fish stock or soup?
samuski36 Thank you for watching. Head and wings are great for grilling and quick braising in soy, sake, mirin!
NICE SKILL
god7611 Thank you for watching!
ty man
Bravo
Knife brand?, size?, model?
Why is this fillet center cut out?
i have a question about deba knives. should the side with the bevel point down? i think that looks weird but i don't know much about this. its logical to me that the bevel side should be up so the flat side goes along the bones?
Amazing Video! Can you give me some info on your Deba Knife. Currently looking for one myself. TIA
thank You from movie
Всё самое вкусное обрезал)))))