Master Sushi Chef Nobu Matsuhisa sharpening a knife for Sushi Cutting

[lickmetender]

I'm a vietnamese boy working in a japanese restaurant.

I watched this video, then the next day I sharpened my knife like this dude, all my peers thought I was a pro, rofl! Thanks Martha and Nobunaga and uploader, love you all!

[zigaretos]

That's why samurai is so sharp

[mrkackerwacker]

I think the yellow stone is a Norton 8K.

[ac3jc]

thats what happens when u train in Peru! you become a bad ass

[metalheadoj666]

Literally treating that knife like a samurai sword

[chena3]

be careful chief

martha is an ex con...

she might shank you

for your sushi...

[cerberuuss]

the fusion Japan - Peruvian make his style

?v=Qjx9WiKcSEU is in spanish but he said that :D

[uberathlete]

Asian knife skills are the shit

[LQ2507]

@uberathlete yes,u r the shit

[Tyrfingr]

I bet his hands are insured like many a skilled guitar players lol

[AceRazor]

Dudes a badass

[farlcoon]

"perfect at home"? Yes if your home is a sushi restaurant for 20 years.

[turboturtle2002]

marvelous knife control

[swervon617]

watching him peel that cucumber was humbling like a muthafucka!

i gotta get my skills right.

[Ayreonify]

isn't that the dude from Austin Powers?

[peeweesherman]

this hurts me hearing devices!

[cyborg34572]

fuck that is good

[macker44able]

samurai chef sharpen knife like sword

寿司!!!!!!!!!!

[Jaahaah]

This guy is like a 14 generation samurai

[cyborg34572]

@Jaahaah lmfao!

[simulantreal]

The slices of cucumber...... insane.

[alexaadap]

martha is in the presence of greatness

[nasurdan]

LMAO the techniques u can perfect at home. lol yeah right

[indoom666]

those stones are probably like 600 dollars each

[RebelWrestler45]

@indoom666 Not even close; high quality Japanese waterstones of this size can be purchased for less than 100 bucks a piece, lower grit stones are cheaper than higher grit. the best stones on the market right now are shaptons' ceramic/glass stones; impeccable flatness and consistency with hardly any wear.

[iphone13G]

@indoom666 not even 55 :P

[ccm800]

it takes YEARS to become a sushi chef. Traditional teaching has you just making rice for years.

[KiriouSs]

arigato JoeZcookingtips1 sensei!

[75SilentWarrior]

Any idea where I( could get the ultra fine yellow stone. Martha has no idea what she is talking about. "It sure takes off a lot of carbon." What knife is maade of Carbon? She' so stupid.

[zapproowsdower]

@75SilentWarrior yeah, that was the one actual comment she made (the rest were questions) and she couldn't even get that much right. Of course carbon is present in basically all steel, but at the very highest 2% content, and for knives like this it would be less than half a percent.

[96JUSTIN]

@75SilentWarrior Carbon content in steel is what makes it hard. But she has no idea what shes talking about your regular mild steel has about 0.16 to 0.29% carbon in it high grade high carbon steels can get as high as 2.0% carbon.

Cast Iron is 2.0% and higher.....so for her to say its taking off alot of carbon lol thats bullshit. That knife probably has about 1.0 to 1.6% carbon.

[vesposito27]

"Techniques you can master at home" No. Well, maybe if you have a $1000 sushi knife at home that you care for meticulously under the watchful eye of a master and your home happens to be an apartment over one of Nobu's restaurants and he's agreed to take you on as an apprentice...

[the888000888]

more like $ 600 but you have a point

[betterdropdatdonk]

Boss

[joserra75]

soy su fan

[howtokillaninja]

dang.. hes fucking good

[RoC1909]

Damn.....that's a perfect slice on the cucumber.

[falaing]

'''that beautiful slice of cucumber took years of training and practices...when you see the knife you will know

[plzwakeup]

that thing can cut human bones easily

[arun141092]

actually, it would be good at cutting soft material. heavier and duller hacking weapons often cut bones better.

[MisterBaz1]

Yanagibas are designed for cutting soft materials such as fish(no bones).

A Deba is specially suited for cutting through softer bones and such.

A cleaver is used for cutting through much tougher bones.

[pomrizzle09]

Mad knife skills...

[mbhanzo1]

Not a bad sharpening video.. B+

[Existantia]

baha Martha cracks me up when she says things like "whatter". She annunciates every now and then.

[monobrow303]

LOL takes of CARBON from a Steel knife!! ROFL!!!!

Science noob

[unicorms]

Carbon is an integral part of knife steel. Without it the knife would be very soft.

[arun141092]

steel is an alloy made up of iron and carbon.

what she said was dumb but then again....you dont know jack about science either.

[yamadago]

@monobrow303

no,martha is right.

japanese cooking knife's material is carbon steel.

especialy sushi chef kinfe is carbon steel.

[mattchuuu1]

@yamadago

I think monobrow's comment was a bit petty and that Martha was fine in her statement, but I think you're information is wrong.

According to wikipedia, carbon steel higher than 2% carbon is considered to be cast iron, and that material ranges from 2-4% carbon by weight.

[Aegistance]

lol, this are basic stuff you learn in sushi restaurants when you start. hehe. Love Nobu, He always shows the gentle way.