The first two blades were saw blades,they cut on the pull stroke to get through the tough outer skin. he was using a towel to wipe the " sawdust off the blade to keep it off the tuna filet.
theese guys are the best in the world--school for years to learn---lived there for 5 years----anybody can "gut" a fish with a bubba blade but this is an art--a lot of which most people ,,have no idea the meaning of the word----------------------------
The price of tuna for sushi in tokyo is extremely high. He is working slowly to get the most sellable product from the fish. If you just hack and slice to butcher the tuna fast, you can lose thousands of dollars! That's why he uses the smaller knives and sticks his hand inside to feel the bones.
I figured he's trying to get more precise cuts and preserve as much of the fish as he can... it also seem to be the artistic approach to process that they seem to like to take over there, as well.
Probably thousands of USD per loin (1/4 of a fish). High quality protein is valued in Japan, they can't match a country like the US or China in terms of quantity, so they focus on quality. Same goes for fruits and vegetables. In my last shop we were going for roughly £1 per 15 gram slice of akami (red lean tuna), and that's just the cheapest bits. Most people (like in the west) simply learn it from the seniors at their work. You work as the odd-job around the kitchen while watching them work, filling in for them on certain days, eventually taking their position. Trade schools are a luxury not everyone could afford (even in the west).
Canned tuna is usually the offcuts of yellowfin (or less expensive varieties). Good tuna is fatty tuna, and just like marbled beef, you don't even have to chew it because the amount of fat cause it to disintegrate in your mouth.
Without a doubt, a lb. of tuna from this shop costs more than elsewhere with the amount of time and effort this guy put in filleting that is obviously more than it necessary should. Besides, by the time he finished your order, you probably lost the appetite.
Hello! I am a producer at INSIDER in New York and I would like to feature your clip in a video we’re making on Tsukiji Market. Is this okay with you? We’ll be sure to give you a clear, onscreen credit on your footage. Thank you and please let me know!
I had learned about "Alive fishes from Sea" project that has being carried out in japan. I didn't got no more videos and others regarding that. So, help me to know practically regarding that project.Send me the videos regarding my above queries and reply me.
I just watched a fish plant slice and carve a tuna like it was butter. They were using a bubba blade fish knife. Way better than what this guy is using. He's working hard in this video, too much.
The difference is in the fish. A "bubba blade" or a flexible filleting knife are designed to be fast, but not tidy. If you are cutting something worthless, then sure go ahead, hack away. But this tuna probably worth thousands (USD) per loin (1/4 of a fish), and presentation is important, so he is being careful not to cause unpleasant marks on the flesh (knife marks, tearing flesh, etc).
Looks pretty experienced to me, he knew exactly which spots he should be paying attention to. Being slow is no representation of experience. Firstly, it's a cutting demostration, so he has to slow himself down for the crowd (some people like it fast, but a lot of people like to see the steps), and secondly each loin (1/4) cost more money than you'd probably make in a month, so he has to make sure he doesn't mess up the presentation of each loin by leaving too many knife marks.
Not really. With bigger varieties of tuna, the skin is very tough, especially near the head and the fins. Tunas of that size are essentially built like torpedoes. Even the skin around the less tough areas are pretty tough like leather.
they literally have to saw through it as he was using a saw. they use the saw to get through the hard bone/fins. it saves the knife having to go through was it essentially knife hell
And mess up the fillets? Don't be absurd. If you are cutting up a cow, which is in no short supply, go ahead, go crazy on the carcass. But when each loin (1/4 of a fish) worth more money than you'd make in a month, you'd be careful not to mess up your cuts.
You really think he doesn't sharpen his knives when he works in a fish market in tokyo? This man has probably had years of experience so I'm sure he's taken this into consideration.
let me rephrase that .. it would be much easier if he didnt go trough the bones, i know guys who would already be done with the whole fish by the end of this video, not just quartering it
Kerath maybe he's an experienced professional or whatever but he's clearly doing it wrong he took too much time for one fish and i supose it's because of the knife
In Japan, where tuna is not canned, but more often in sushi, it is important for the fish to look nice as well as taste nice. He takes his time because a tuna fish is expensive and a lot of meat.
Hey Angelo. Is yr mouth where yr ass is ? Cause sounds like u speaking shit. He is slow I cut big arse tunas all day. I also learnt the trade in Japan spent 10 years doin it. There's pros & he is not one of them so control yr foul mouth as u know F. ALL !!
Skill looks fine, he's just slowing down for the crowd, and being careful. Each loin (1/4 of a fish) cost thousands of USD. Presentation is important so he can't leave too many knife marks on the fish.
Sir your craftsman, it's a pleasure to watch you at work. Thank you
The first two blades were saw blades,they cut on the pull stroke to get through the tough outer skin. he was using a towel to wipe the " sawdust off the blade to keep it off the tuna filet.
theese guys are the best in the world--school for years to learn---lived there for 5 years----anybody can "gut" a fish with a bubba blade but this is an art--a lot of which most people ,,have no idea the meaning of the word----------------------------
hahahah"bubba blade" funny... I lived in Tokyo for a year... down by the tower... loved it!
The price of tuna for sushi in tokyo is extremely high. He is working slowly to get the most sellable product from the fish. If you just hack and slice to butcher the tuna fast, you can lose thousands of dollars! That's why he uses the smaller knives and sticks his hand inside to feel the bones.
I figured he's trying to get more precise cuts and preserve as much of the fish as he can... it also seem to be the artistic approach to process that they seem to like to take over there, as well.
Tuna is expensive, but it's cheaper there than anywhere else. Sushi is cheapest in Tokyo.
He cuts with care, eh? Beautiful to watch.
He needs a bubba blade, not a 15 foot sword.
The first knife he used to cut through skin, what's it called ???
彼は肌を切るのに使った最初のナイフは何ですか？
how do you cook it?
I love the collective"AHH" when he turns it around! lol.. I think we all did that, even the viewers! heheh! man that looks so delicious!
that sword! i mean that knife
mwaseem6 lol
Brilliant. A couple of questions:
1. How much is that tuna worth
2. Where did he learn his filleting skills
Probably thousands of USD per loin (1/4 of a fish). High quality protein is valued in Japan, they can't match a country like the US or China in terms of quantity, so they focus on quality. Same goes for fruits and vegetables. In my last shop we were going for roughly £1 per 15 gram slice of akami (red lean tuna), and that's just the cheapest bits.
Most people (like in the west) simply learn it from the seniors at their work. You work as the odd-job around the kitchen while watching them work, filling in for them on certain days, eventually taking their position. Trade schools are a luxury not everyone could afford (even in the west).
I'm bored of waiting. When is he going to finish??
Canned tuna is just like fresh tuna right?
I like sushi but never had one with tuna cause we don't have fresh tuna in northern Europe.
Canned tuna is usually the offcuts of yellowfin (or less expensive varieties). Good tuna is fatty tuna, and just like marbled beef, you don't even have to chew it because the amount of fat cause it to disintegrate in your mouth.
Why does he have to use an excalibur to cut the damn thing?
Because the fish is so long. You usually match the length of your fish with the length of your knife so you don't make a mess of your fish.
He has the friggin muramasa there.
awesome!! this dude are quite skillfull on this art!
cloud wants his buster sword back
Can you do it in slow motion it was so fast I didn't saw
quess it makes the time fly faster using a long knife .
Without a doubt, a lb. of tuna from this shop costs more than elsewhere with the amount of time and effort this guy put in filleting that is obviously more than it necessary should. Besides, by the time he finished your order, you probably lost the appetite.
what was he saying I don't know
Hello! I am a producer at INSIDER in New York and I would like to feature your clip in a video we’re making on Tsukiji Market. Is this okay with you? We’ll be sure to give you a clear, onscreen credit on your footage. Thank you and please let me know!
Abby Narishkin we’re ok with it... but plz quote the payment first.... I don’t like people who bargain too much!
No even a fly. In my country, we even have flies in supermarket
He is like a Ronin using a Samurai to cut the Tuna Fish... so Cool..
Alex Santosa Samurai isn't kind of sword or knife.
I don't know anything about cutting up tuna for sushi, but he seemed to take forever preparing the fish.
+Bill Voelker It's because fresh tuna are expensive in japan due to their culture, and they don't want to waste anything
those knives are amazing
That's not a knife that's a sword!
I had learned about "Alive fishes from Sea" project that has being carried out in japan. I didn't got no more videos and others regarding that. So, help me to know practically regarding that project.Send me the videos regarding my above queries and reply me.
Why is only one guy wearing a mask ?
mangal olacak ve Türk usulü Rakıda yanında olacak Tekirdağ Rakısı roka da iyi gider :)
As a tuna, i find this extremely offensive
I definitely would have gotten it loin out in less than 10 min . He needs too do more maintance on his blades that's for sure.
lovely Tuna..... Yes, buy now... Kick off and play....appreciate...
I don't give a shit how he cuts it, I just want to prepare the tuna. It looks very good.
My hole life has been a lie, I thought tuna were small
Your probably thinking about sardines
Now I see
tuna r Both small and big
There are 8 species of tuna, some are small, some are gigantic
This is a small one. They get up to 3 meters and 450kg.
he's obviously paid by the hour and not by the quantity of fish hehe
Very interesting vid. Thanks.
The bad guy from the mortal kombat movie appears at 8:08
I just watched a fish plant slice and carve a tuna like it was butter. They were using a bubba blade fish knife. Way better than what this guy is using. He's working hard in this video, too much.
The difference is in the fish. A "bubba blade" or a flexible filleting knife are designed to be fast, but not tidy. If you are cutting something worthless, then sure go ahead, hack away. But this tuna probably worth thousands (USD) per loin (1/4 of a fish), and presentation is important, so he is being careful not to cause unpleasant marks on the flesh (knife marks, tearing flesh, etc).
you realise he was putting on a show for the people watching.
that guy is surgical with that sword
me encantaría vivir en Japón
wow O_O art of filleting a tuna aka art of ninjitsu
perfect.
Today's moment of zen
Rookie, taking forever!! lol
Looks pretty experienced to me, he knew exactly which spots he should be paying attention to. Being slow is no representation of experience. Firstly, it's a cutting demostration, so he has to slow himself down for the crowd (some people like it fast, but a lot of people like to see the steps), and secondly each loin (1/4) cost more money than you'd probably make in a month, so he has to make sure he doesn't mess up the presentation of each loin by leaving too many knife marks.
kurdemir baligidi elaa👍
Wow, it takes a lifetime to cut that tuna.
Give hungry to see this fish.
en argentina en el mismo tiempo carnean una vaca de 800 kilos...
I want those knives，just put them in my room，seeing them everyday
Mantap cara filletnya🙂🙂🙂
wow sharpen that blade! never seen somebody have to SAW thru a tuna.
Not really.
With bigger varieties of tuna, the skin is very tough, especially near the head and the fins. Tunas of that size are essentially built like torpedoes. Even the skin around the less tough areas are pretty tough like leather.
they literally have to saw through it as he was using a saw. they use the saw to get through the hard bone/fins. it saves the knife having to go through was it essentially knife hell
you bring back no more rubber tuna, OK?
knives no cut good !
มันคือศิลปะ.......จริงๆ
a big mackerel
si sente un italiano in sottofondo
This fella needs a Bubba Blade
And mess up the fillets? Don't be absurd. If you are cutting up a cow, which is in no short supply, go ahead, go crazy on the carcass. But when each loin (1/4 of a fish) worth more money than you'd make in a month, you'd be careful not to mess up your cuts.
màu mè quá . mổ song con cá ươn luôn .
good
it will be much easier if he just sharpen his knives
his blades are saws...
You really think he doesn't sharpen his knives when he works in a fish market in tokyo? This man has probably had years of experience so I'm sure he's taken this into consideration.
do you even know how Japanese knives are sharpened?
let me rephrase that .. it would be much easier if he didnt go trough the bones, i know guys who would already be done with the whole fish by the end of this video, not just quartering it
Kerath maybe he's an experienced professional or whatever but he's clearly doing it wrong he took too much time for one fish and i supose it's because of the knife
so slowly
i love Japon.ossu
the japanese and their blades
Haha that's true
Takjub
Elin cok agir emmi...
very slowly. make me lazy to watch down until the end.
جيد جدا
I'm hungry
عساكم لاشبعتو
thats murder
thang nay mau me thay on
he using samurai hahahahah
this guy is way to slow
Maybe he figures he cut's slow....more people get hungry for tuna :-)
he make surgery..wrong patient lol !
Hey fucktard, why dont you try filleting a massive ass tuna... Do you know how hard to make cutting perfect... Idiot
In Japan, where tuna is not canned, but more often in sushi, it is important for the fish to look nice as well as taste nice. He takes his time because a tuna fish is expensive and a lot of meat.
Hey Angelo. Is yr mouth where yr ass is ? Cause sounds like u speaking shit. He is slow I cut big arse tunas all day. I also learnt the trade in Japan spent 10 years doin it. There's pros & he is not one of them so control yr foul mouth as u know F. ALL !!
Talant duyshebaev
THE SLOWEST ONE.. WTF.. GTH..
Make fast
الجاي من ثنيان لايك
اصحاب ثنيان
lebay nek oleh ngriris iwak e
Coolio :)
fish surgery any one?
All for show, get on and get it cut up.
오오마산 생마구로네
anjir lelet banged kerja nya
GOOD JOB MR. SLOW !!
just like a little kid playing in the sand damn just do it and cut that fish if you were my worker you would be fired...
he must be new so slow and not good at cutting
японский понты!
Very slow
ابن البدلات العرس ولك ساعه مسبب 12مرتين مخدرات شرطه مخدرات شرطه مخدرات شرطه مخدرات شرطه
lebay
Very slow.
He is slow
skill not good
Skill looks fine, he's just slowing down for the crowd, and being careful. Each loin (1/4 of a fish) cost thousands of USD. Presentation is important so he can't leave too many knife marks on the fish.
大开眼界
I can do better than him with the same knife
good
good