Best KNIFE for SUSHI - Which One's Right for You? with The Sushi Man
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- Опубліковано 5 чер 2024
- Yanagiba, sujihiki, gyuto, deba, there’s so many different types of Japanese knives that it can get overwhelming when choosing which one to buy. Plus, they can be quite an investment, so you want to make sure that you’re buying the right one. In this video, I go over four different styles of Japanese knives that is very commonly used for sushi making. I go through the pros and cons of each while explaining the intended use and how it can help improve your sushi skills. So if you’re in the market for a new knife, then be sure to watch this video first!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:29 Yanagiba
01:55 Steel Types
03:05 Sujihiki
04:37 Gyuto
05:44 Deba
06:49 Recap
08:46 Conclusion
📽️RELATED VIDEOS
9 Essential Tools for Sushi - • 9 Essential TOOLS for ...
(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
Barnes & Noble: www.barnesandnoble.com/w/how-...
Target: www.target.com/p/how-to-make-...
🔪LINKS TO TOOLS
SUJIHIKI (Masamoto VG Series 240mm)
-amzn.to/46Zxunw
GYUTO (Misono 440 210mm)
-amzn.to/3vL27QX
🔪SUSHI KNIFE AND TOOLS RECOMMENDATIONS
For a full list of my recommended products visit:
www.UltimateSushiKit.com
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man. - Навчання та стиль
Very nice breakdown. Thank you for taking the time to explain. I remember my first purchase many years ago; there was no internet and information was pretty scarce. This video would have reduced a lot of stress. Love your channel, thanks again!
I agree, there's practically an unlimited amount of information/knowledge at the palm of our hands now it's insane. I'm glad you found the video helpful and thanks for following my channel!
Very simple and clear breakdown . Thanks
Glad you enjoyed the video!
That’s the video 🥰🥰i am waiting from long time 🥰🥰thank you so much 😮Love from SMS❤
Hey Santosh! I know, the video's been on my list for a while, finally got around to making it! Hope you enjoy it!
... the video I was* waiting for *a long time.
Simple, straight-forward explanations. Do not agree on the "stainless versus carbon steel" though. Yes, it takes more effort to make a stainless steel equal in sharpness and edge retention to a non-stainless carbon steel thus making it more expensive. Yet, it's worth is because it saves you so much trouble. It only takes minutes for carbon steel to rust after contact with fish or acidic fruits. You don't have that problem with a stainless steel knife, which will stay sufficiently sharp through a whole cooking session. Also you could have chosen a better stock photo than the one at 4:14 - a) it shows a western-style meat slicer with a fat bolster between blade and handle b) wiping the blade with the cloth wrapped around the edge is pretty stupid, as you risk cutting the cloth and yourself.
Hey, thanks for watching the video and your feedback! I think we're in agreement about the stainless steel vs carbon. I mention that carbon steel can get sharper but comes at the cost of maintaining it meticulously. I'm all for stainless and how easy it is to maintain, I love both my sujihiki and gyuto which are primarily stainless-steel. And yeah, you would be surprised at how scarce the results of stock photos are for Japanese knives, at least with the site that I use.
Hello sir, please make a video about, what is maki, sushi and shashimi. Its types. Beginning lessons to learn before you try to make a sushi, or atleast teach us what to know before we try to make something... i am zero about this cuisine
Hey, funny you say that because that is one of the videos I plan to make soon. Stay tuned!
I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.
Yeah, it's definitely considered more of a specialty knife. Gyuto and santoku are much more versatile for everyday cooking, can't really go wrong with them.
How did you continue to sharpen the yani for so long? Is it a honyaki? If it's a kasumiyaki you would've run out of hard steel, ya?
is that shot at 2:12 from Tsubaya shop :D?
Not sure, it was a stock photo 😉
Which one do u use to actually cut the roll, when the rice is on the outwide
You can use any one of them really, yanagiba, sujihiki, or gyuto. I wouldn't really use the deba for cutting rolls though.
How do you find a left hand yanigiba
You can find them on Amazon or other knife sites. Just look up "left-handed yanagiba" and there should be plenty. Sometimes they cost more than right-handed yanagibas though since it's not as common. JapaneseChefsKnife.com is a really great site that has many amazing options. Hope that helps!
👍👍👍
carbon steel basically is an unwanted baby.
Haha, no carbon steel is amazing especially when it's sharpened correctly. It just takes a lot more care and attention, just like babies.😄