“Katsura Muki in 2025?” Pro Sushi Chef’s cinéma vérité


https://youtu.be/i4VRvug36N4

Is Katsura Muki really meaningful in the real life? Or, is it equivalent of pulling a wheelie on a street bike, spinning Colt SAA while putting it back into a holster?
If it has some meaning, what is the point? How to practice?

Artist Name: Tiger Run
Song Name: La Ti Da (Instrumental)
License#: 9845548721

The Most Important thing about Yanagiba ?Usuba sharpening

https://youtu.be/qJFe9L5cEfE

As the title says. Don’t ruin your Yanaagiba / usuba.

Part2 of The Most Important thing about Yanagiba / Usuba sharpening

https://youtu.be/2BNpM5B1Igs

This is what happens, if you forcefully do beta-togi.

Shapton M15 #1500 $39,  King S-45 #4000 $19, Newspaper strop $0,
Why I ignore stone review videos

https://youtu.be/eA1wh3CcXh0

Don’t be fooled by online “community”.
Uncut footage of quick experiment. “Can I create the same effect as natural stones, without using natural stones?”

Pro Sushi Chef’s Cinéma vérité

How do I check the edge geometry? Works for both single & double bevel

https://youtu.be/Na5ueVBNdGE

The edge geometry is just as important as the sharpness at the apex.
How do I check my knives’ geometry?
Pro Sushi Chef’s cinéma vérité

Music
Artist Name: Cemetery Men
Song Name: Crooked Tree (Instrumental)
License#: 4776095282

Artist name: Cemetery Men
Song name: Black Cavendish(Instrumental)
License#: 6538963562

Deba=Atoma+Shapton

https://youtu.be/8ra7rII115Q

240mm Deba : 22 oz. (620g) â‰' Colt detective Special 2-inch barrel, fully loaded
Part 1 tells you why you need to be (a sort of) sculptor ( and a rebel.)

Deba=Atoma+Shapton, part2

https://youtu.be/GGnuLDi9rzM

Big surprise, I actually managed to upload part2 right after the part1 !
This video shows how & why I use Atoma#1200 after #400, then how I put secondary bevel (for chopping) on the rear 1/3 of the blade, and micro bevel on front 2/3 of the blade.
Usual disclaimer, this is NOT a tutorial, this is NOT knife / knife sharpening channel !

“Why you don’t sharpen Ura Oshi?” Viewer asked me …

https://youtu.be/M39PLWQ9kYA

The pitfalls of trying to learn something, from YouTube videos.
Someone who watched my video said, “Why you sharpen only on the right side?”
Despite the fact that the videos clearly show how I sharpen the left side.
What happened?
Why he couldn’t see it?

Deba vs Snapper Head  [WARNING; Graphic content, may be harmful, or traumatizing to some audiences.]

https://youtu.be/ZVw5ljCvaVk

[Graphic Warning!]
Got bunch of free snapper heads!
Cleaning them up while talking about “Sushi Chef Urban Legend (AKA : Total Horse Sh*T)

Fillet 3 Snappers in 14 min! A viewer commented my deba is dull...

https://youtu.be/Zs3WO4iMEp4

Let me know in the comment section, does this deba seem to be dull, in need of sharpening?
Also, I'm waiting some internet hero to chime in, saying  his master, friend, neighbor, brother in low, can do this with Yanagiba,  3 snappers under 30-second...

[WARNING; Graphic content, may be harmful, or traumatizing to some audiences.]


You can see comment here…
https://flic.kr/p/2qM8CMR
Rude comment Screen Shot  copy by T K, on Flickr

Chris Reeve Green Beret CPM 4V vs Snapper head, double bevel vs single bevel, Kitchen knife vs fighting knife

https://youtu.be/oXYokBgfsaI

Can Chris Reeve knives Green Beret cut through  red snapper’s skull?
You will see the surprising result. Single bevel vs double bevel real world difference.
Chris Reeve Green Beret CPM 4V vs Snapper head, double bevel vs single bevel,
Kitchen knife vs fighting knife

Let’s learn how to cut like Pro Sushi Chef Part1 Maguro Prep with Sugimoto 2524 slicer

https://youtu.be/faxuyyLGeWk


Teaching how to cut / prep big piece of Bit Eye Tuna, for dinner time.
Sorry for the back ground noise. It was filmed at the end of the lunch time.
I prefer to use different knives for preparation and serving customers during the business hours. So, in this video I’m using Sugimoto 2524 slicer.
I also use Ginza Watari Sujihiki, and I will show you how I use both of them in the next video.

Let’s learn how to cut like Pro Sushi Chef Part2
“Busy lunch & preparation, alone?”

https://youtu.be/8SMOSXAGQ-Y

Ginza Watari Sujihiki & Sugimoto 2524.
Let’s talk about “how to handle busy time when you can’t expect a back up”.
In our line of work, “speed” is paramount. HOWEVER, “Fast but Sloppy”, “Fast but Messy” isn’t a good thing.
You have to remember famous Navy Seals’ mantra, “Slow is smooth, smooth is fast”.