*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!*
I have to admit before watching this I would've told anyone that I can filet and skin better than any professional. I would've told everyone that they need my brand knife which I've used for nearly 50 years. I would've professed that I've learned to sharpen from the professionals and # is the best sharpener. I really got schooled here. Never had the opportunity to learn from a master sushi chef. I know which filet knife and stones I need to improve my skills. I started taking sushi classes in the Colorado mountains twenty years ago and quickly became proficient using what is available. Never realized what a good fit me and the sushi knives will be. I've got my eye on one in particular. I'm happy to be right hand proficient. Knife is life.
Found this channel 2 weeks ago and I’ve watched pretty much all the videos, sometimes twice or thrice over. Man this channel is so addictive. Keep up the good work Taku!
GREAT news on the subs..... 156K by tomorrow! Great job on showing us all how to sharpen our knives. So Thankful! I am so grateful to see how to filet and skin properly. The whole time I just keep getting hungrier! Thanks for all your efforts... Have Fun, .... Weav
Great tutorial!! I have been scaling fish for close to 40 years and you can literally taste the difference!! I started using a knife and would remove around 60% of the scales and slime from Salmon and Rockfish, but have switched to a Horsehair comb and, for me, it is much easier to get into the tight spots and belly. Sometimes I’ll finish with a bbq brush, but be damn cautious that you don’t leave behind a metal bristle!! Anyway, thanks!!
Love the videos. Especially the cooking part and gathering. Our knife sharpening methods are different, but I believe that we are both getting the same end result. With bass, walleye, and rock fish, I do not gut the fish. But I agree with the scaling part. Keep up with the videos, strong work!
Thanks. I was one of those who asked for a sharpening video. Much appreciated. I believe I learned that the name of the fixing stone as a truing stone. The only application I personally know of for stones higher than 10k is for straight razors. They go up to 30k or even more maybe?
This video is an excellent instruction on filet technique. Just enough detail and you focused on things that are hard to understand just from watching a video, like where exactly the knife pressure is going, and the blade angle when removing the skin.
Thank you for finally explaining the sharp fins! The treatment per poison control hotline is to soak in hot water, and go to urgent care if it is embedded
I ordered two of these based on the reviews. ua-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
I scale my rockfish as well. A good method I like is to do it under water in a bucket. Keeps the scales from flying everywhere and easy to wash off. Great video as always, Chef. Thank you.
Thank you 🙏 for a very informative video..You are an excellent teacher.I have a long way to achieve my goal In filleting fish .It is an art form and care has to be exercised because your family is eating your work ..THANK YOU !!!
Single bevel = chisel grind. I have always scaled fish. Good instructions. Lots of work. We just cooked brim, crappie, and even catfish without fileting, although nowadays people worry over bones. Never bothered us.
Taku, thank you for another super informative video, you're really helping a lot of people out there craft their skills and you should know that it is appreciated. I've learned how to fillet halibut into 3 pieces from your video, even before the Hiro colab one. I've also learned about the salicornia plant from you too. I fish places where it is abundant and never thought it could be edible. Thanks for putting in the time to make these videos where you share your knowledge.
Nice Taku! It's always satisfying watching a properly cared for fish being broken down by a good chef! Practically no blood at all in those fillets! Also, thanks for the links. I need a new fixer for omote zuri. That one is huge, and the price is right!
Good quality knives will. A $6 fillet knife sold at Big 5 stores will never compare but, if that's all there is on the shores of your favorite fishing location, you have to use what you have. Anyone who wants to filet and prepare their freshly caught catch of fish should invest in good knives. It's safer and should be much faster while not ripping into the meat causing flesh issues.
Thanks for the knife and sharpening and products info. Been confused in what kinda knife to get. Was thinking of getting a yanigaba but think I’ll just get a shun chef knife and a simple deba.
Having declared my dissatisfaction with this sharpener last night ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
To be honest.. You look like *Nujabes* and I've said that in a good and humble way. And the BGMs your using much likely what NUJABES composed and I love the composition of NUJABES also the album SOUL SEARCHING. ♥
Always above and beyond expectations, Taku! Thank you for this information and demonstration. Where can you pick up the whet stones? My single blade knife came from Marukai, but I don’t recall seeing stones there. I use the single blade for sashimi so not to bruise the fish. Works like a charm!
Love the stone... no doubt it probably came passed down with your deba? i hope to have a good set of king's one day and by the look of the wear on it you can tell how long it has served your family well
Its a lapping/flattening stone from norton, buy shapton on glass up to 30k grit stone, naniwa or a norton kit. I started with norton kit and then bought naniwa then shapton ceramic pro, then shapton on glass and even shapton lapping plate but i use them for straight razors
Woo Hoooo!! Can't wait to see Jocelyn's Catch n Cook! She is a bad ass photographer, I can only imagine how bad ass her cookn skills are! Thank you Taku! 🤗
Love this video,what would the purpose of the single bevel be as opposed to a double bevel? I'm unfamiliar with a single bevel I'm also left-handed so good thing you said something.
From what I know, it's about how the knife cuts. Obviously, lol, but if you make a simple downward cut through, say, a vegetable, then the single bevel knife has a tendency, if you don't apply the right technique, to slice away from the bevel side, so your cut might not end up going straight down. Double bevels are in that sense easier, as the double edge sort of guides the knife straight down by itself. There's more to it than that, but that's as much as I know. There are pros and cons for both of them.
I believe a double bevel actually has a bigger angle on the edge than the single angle, as it would be like 2 fifteen degree angles joined, rather than a single fifteen degree angle. Bigger angles tend to be less sharp, but also keep their edge better. There are tons of other factors that are important for the edge, such as the makeup of the steel.
Did you keep the fish on ice or just refrigerated over night (since u said the fish was caught the day before?) if it was refrigerated, how do u recommend you refrigerate if ur going to be using or filleting the next day?
I love watching the precision of a skilled sushi chef and this is such a case. However, having grown up fishing the Oregon coast and filling ice chests full of rockfish, lingcod, halibut and salmon, had I gone through the steps of scaling and gutting every fish, it would have turned an hour of fish filleting into 3 hours. I can knock out a rock fish in around 90 seconds. I've never heard of someone eating a scale in a fish I filleted.
@@OutdoorChefLife, I think it comes down to your objective. Seeing a sushi chef make precision cuts is a lot of fun for your customers and is part of the experience we pay for. On the other hand, having fished on many party boats, out of Baja and on my own boat (Oregon), the objective is speed with dozens if not hundreds of fish to fillet. Watching the knife work of a pro on a party boat or a guy at the dock who does it everyday is pretty amazing too! PS....I love your channel, you're doing a great job with it. :) I think you'd have a blast doing one of your catch and cooks up here on the southern Oregon coast. :)
*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!*
Very humble also, Taku knows his trade perfectly, and is still very polite and humble, can't ask for more....
I have to admit before watching this I would've told anyone that I can filet and skin better than any professional. I would've told everyone that they need my brand knife which I've used for nearly 50 years. I would've professed that I've learned to sharpen from the professionals and # is the best sharpener. I really got schooled here. Never had the opportunity to learn from a master sushi chef. I know which filet knife and stones I need to improve my skills. I started taking sushi classes in the Colorado mountains twenty years ago and quickly became proficient using what is available. Never realized what a good fit me and the sushi knives will be. I've got my eye on one in particular. I'm happy to be right hand proficient.
Knife is life.
Found this channel 2 weeks ago and I’ve watched pretty much all the videos, sometimes twice or thrice over. Man this channel is so addictive. Keep up the good work Taku!
GREAT news on the subs..... 156K by tomorrow! Great job on showing us all how to sharpen our knives. So Thankful! I am so grateful to see how to filet and skin properly. The whole time I just keep getting hungrier! Thanks for all your efforts... Have Fun, .... Weav
Learning so much my young friend. Thank you.
Thank you for the very detailed tutorial on filleting the fish, and sharpening.
Great tutorial!! I have been scaling fish for close to 40 years and you can literally taste the difference!! I started using a knife and would remove around 60% of the scales and slime from Salmon and Rockfish, but have switched to a Horsehair comb and, for me, it is much easier to get into the tight spots and belly. Sometimes I’ll finish with a bbq brush, but be damn cautious that you don’t leave behind a metal bristle!!
Anyway, thanks!!
Very detail and informative video on knife sharpening using a wet stone. So far it's the best one I've seen. Thanks for sharing your knowledge, Taku!
Love the videos. Especially the cooking part and gathering. Our knife sharpening methods are different, but I believe that we are both getting the same end result. With bass, walleye, and rock fish, I do not gut the fish. But I agree with the scaling part. Keep up with the videos, strong work!
Deserves way more subs for all the work in these videos
Excellent video. Very calming and precise. Your channel in general makes me want some of that life.
Thanks. I was one of those who asked for a sharpening video.
Much appreciated.
I believe I learned that the name of the fixing stone as a truing stone.
The only application I personally know of for stones higher than 10k is for straight razors. They go up to 30k or even more maybe?
I don't live near the coast. But this is very educational. I love these videos. Thank you!
Thanks for showing us how to sharpen the knives!
This video is an excellent instruction on filet technique. Just enough detail and you focused on things that are hard to understand just from watching a video, like where exactly the knife pressure is going, and the blade angle when removing the skin.
Thank you for finally explaining the sharp fins! The treatment per poison control hotline is to soak in hot water, and go to urgent care if it is embedded
Funny thing is.. I learned how to fillet fish just from watching all your videos before you even posted this tutorial. You’re awesome thank you!
Those fillets were perfect. Beautiful work.
Thank you so much for this video Taku! I really needed it!
I ordered two of these based on the reviews. ua-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
Superb technique! Thank you!
I have been using the same basic technique, but you do it so much better. I learned a lot.
I scale my rockfish as well. A good method I like is to do it under water in a bucket. Keeps the scales from flying everywhere and easy to wash off. Great video as always, Chef. Thank you.
Thank you 🙏 for a very informative video..You are an excellent teacher.I have a long way to achieve my goal In filleting fish .It is an art form and care has to be exercised because your family is eating your work ..THANK YOU !!!
Single bevel = chisel grind. I have always scaled fish. Good instructions. Lots of work. We just cooked brim, crappie, and even catfish without fileting, although nowadays people worry over bones. Never bothered us.
I always scale my fish! I do it at the beach as soon as I catch it but the bag is a great idea for doing it at home!
Taku, thank you for another super informative video, you're really helping a lot of people out there craft their skills and you should know that it is appreciated.
I've learned how to fillet halibut into 3 pieces from your video, even before the Hiro colab one. I've also learned about the salicornia plant from you too. I fish places where it is abundant and never thought it could be edible.
Thanks for putting in the time to make these videos where you share your knowledge.
Nice Taku! It's always satisfying watching a properly cared for fish being broken down by a good chef! Practically no blood at all in those fillets!
Also, thanks for the links. I need a new fixer for omote zuri. That one is huge, and the price is right!
Beautiful! Never knew about a “fixing” stone
Great knife, used it recently to filet some Pompano, sharp with just the right amount of flex to get the most out of each fish.
Masterful job!!! Thank you.
Love how u have multiple content, so ppl don't get bored. I just binge watch, have to make it up to the corgi lol.
That knife cut that fish like it was butter!
good one.
Sushi time.
Good quality knives will. A $6 fillet knife sold at Big 5 stores will never compare but, if that's all there is on the shores of your favorite fishing location, you have to use what you have. Anyone who wants to filet and prepare their freshly caught catch of fish should invest in good knives. It's safer and should be much faster while not ripping into the meat causing flesh issues.
Thanks for the knife and sharpening and products info. Been confused in what kinda knife to get. Was thinking of getting a yanigaba but think I’ll just get a shun chef knife and a simple deba.
Having declared my dissatisfaction with this sharpener last night ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
Excellent tutorial Taku. Thank you so much!
Beautiful demonstration...
thank for laving the link for the stone and knives
Great Video... Was hoping you were going to go over all your knives in your Kit. What kind they are, how you use each.
Chasing Dreams Living Life it’s not your fault
@@raymondulrich8993 I have no idea what you mean.
It’s ok don’t worry it’s not your fault
Never sharpened a knife my self, but at least now I have some background knowledge. Thanks!
Very informative!. I've been doing it wrong with butter knife
Thanks Taku - really appreciate the lesson!!!
Thanks Taku. Great educational video.
I'm learning man! 😊😊
I'm not a good cook but i'm really learning 😍😍
Lovin all of your uploads 😊😊
I love taku Tuesday. Also love your consistent uploads!
love the videos , hope you can do this full time sometime in the future !
Thanks for the awesome video!!! Appreciate the pacing of your instructions.
This is mesmerizing, + the backup music matches while you sharpen those 🔪. GJ taku
Super good at explaining things you are
I thought you were opening the video on a weed farm 😂
Randy R glad I’m not the only one who thought that.
I thought it was a weed vid as well, very impressive plants if they were
I’m high as fuck
That was the first thing I thought.
He's a stoner ?🤣 I thought he was opening up with if weed farm too
Scaling in the bag is a nice trick! Thanks for the tip!
Nice work, thank you for sharing.
Oh yeah. Special guest appearance from. Those scissors that i have. Lol
you make that look so easy.
Excellent!
Lmfao I thought that was a crop of weed plants behind you at first 👀🤣🤷🏻♂️
It went perfect with its eyes lol I see what you did there 🤣🤣well played sir , well played
Knife is life! 🙌❤️
Thanks for the video and sharing your knowledge Taku & Jocelyn - will definitely use your amazon affiliate links to purchase my stones
Thank You! I always struggle with filleting.
Yes! Love it when I see new videos. Been a while since I've been excited for new videos on UA-cam!
To be honest.. You look like *Nujabes* and I've said that in a good and humble way.
And the BGMs your using much likely what NUJABES composed and I love the composition of NUJABES also the album SOUL SEARCHING. ♥
Always above and beyond expectations, Taku! Thank you for this information and demonstration. Where can you pick up the whet stones? My single blade knife came from Marukai, but I don’t recall seeing stones there. I use the single blade for sashimi so not to bruise the fish. Works like a charm!
link to the wetstone in the description!
i love your knife skills, lazy ppl wouldnt want to remove scales
Love the stone... no doubt it probably came passed down with your deba? i hope to have a good set of king's one day and by the look of the wear on it you can tell how long it has served your family well
Very good tutorial. If only I had this video when I tried to filet some black bass.
Its a lapping/flattening stone from norton, buy shapton on glass up to 30k grit stone, naniwa or a norton kit. I started with norton kit and then bought naniwa then shapton ceramic pro, then shapton on glass and even shapton lapping plate but i use them for straight razors
"knife is Life"
Buying a wetstone because of you!
Pro tip: Save the head and carcass for making excellent fish stock. But be sure to cut out the cheeks first! Those are the Chef's prize!
Knive is life
Wow thats a clean filleting technique
Woo Hoooo!!
Can't wait to see Jocelyn's Catch n Cook! She is a bad ass photographer, I can only imagine how bad ass her cookn skills are!
Thank you Taku! 🤗
Thank you for sharing!
🔪 Great tips, Taku! Thanks! 😎
All the dislikes are from people who don't scale the fish and or cut the fins off first.
Wow that was amazing
Great Video!! Thank you su much.
knife is life!
Challenge: do a chef video on a northern pike!
I know right! That would really show how adaptable his cooking techniques are.
Steamed rockfish Cantonese style. . yum!
The people who disliked cant fillet a fish properly. Thanks for the tips Taku!
Totally agree about removing scales. That’s how I was taught at the CIA.
Love this video,what would the purpose of the single bevel be as opposed to a double bevel? I'm unfamiliar with a single bevel I'm also left-handed so good thing you said something.
From what I know, it's about how the knife cuts. Obviously, lol, but if you make a simple downward cut through, say, a vegetable, then the single bevel knife has a tendency, if you don't apply the right technique, to slice away from the bevel side, so your cut might not end up going straight down. Double bevels are in that sense easier, as the double edge sort of guides the knife straight down by itself. There's more to it than that, but that's as much as I know. There are pros and cons for both of them.
I believe a double bevel actually has a bigger angle on the edge than the single angle, as it would be like 2 fifteen degree angles joined, rather than a single fifteen degree angle. Bigger angles tend to be less sharp, but also keep their edge better. There are tons of other factors that are important for the edge, such as the makeup of the steel.
Great video man, this will really help me out next time i catch dinner!
I don’t even really like fish but I love your videos a ton
Great tutorial Taku, thank you.
Great video, thank you
"Knife is Life"
This was the first vid of yours that I ever watched Taku, really like your style man. BTW, if I should win one, give it to Jocelyn
Very nice explanation :)
that is how my dad does it too..that is the best way to keep your knives sharp...
Knife is life
Did you keep the fish on ice or just refrigerated over night (since u said the fish was caught the day before?) if it was refrigerated, how do u recommend you refrigerate if ur going to be using or filleting the next day?
Epic full send bro! Can you make a video on how to make sushi rice and cali roll please!
once you start dropping crab pots those scraps become gold😁. thx for the fill-e-ducation taku!
Easy to follow and understand! Would this same technique work on trout?
I don't think you can sharpen trout. But I could be wrong.
Thank you. Great video on sharpening
I love watching the precision of a skilled sushi chef and this is such a case. However, having grown up fishing the Oregon coast and filling ice chests full of rockfish, lingcod, halibut and salmon, had I gone through the steps of scaling and gutting every fish, it would have turned an hour of fish filleting into 3 hours. I can knock out a rock fish in around 90 seconds. I've never heard of someone eating a scale in a fish I filleted.
I mean that’s the difference right? The trained ones are willing to put more effort and time into the details.
@@OutdoorChefLife, I think it comes down to your objective. Seeing a sushi chef make precision cuts is a lot of fun for your customers and is part of the experience we pay for. On the other hand, having fished on many party boats, out of Baja and on my own boat (Oregon), the objective is speed with dozens if not hundreds of fish to fillet. Watching the knife work of a pro on a party boat or a guy at the dock who does it everyday is pretty amazing too!
PS....I love your channel, you're doing a great job with it. :) I think you'd have a blast doing one of your catch and cooks up here on the southern Oregon coast. :)
knife is life
Fish fillet techniques start at 10:50. 🙂
Great video! Highly informative. I was interested in the tweezers. Taku, can you supply a link for the tweezers?
Great video!