鯖の三枚卸し Saba no Sanmai Oroshi (Mackerel 3 Piece Filleting)

身の柔らかい鯖を三枚に卸しています。
丁寧な魚の扱いと、包丁の動かし方をチェックしてください。

Sanmai Oroshi (3 piece filleting) on very delicate Saba. Please pay attention to how delicately the fish is handled and how the knife moves.

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Tags:

• JKS06
• Japanese Knife Society

[yessum83]

Thanks for confirming and thanks again for the videos.

[japaneseknifesociety]

@yessum83 my pleasure... thanks for watching. We're happy people are finding these videos helpful.

[yessum83]

Such clean and efficient knife work, every motion seems to have purpose.  Is Ueda-San using a 210 here? Looks bigger than the deba in previous videos and looks to have a different handle vs his other Suisin Deba...

[japaneseknifesociety]

@yessum83 yeah... i believe it is the 210mm.

[japaneseknifesociety]

@yessum83 just confirmed with Ueda-san and Tatsuya-san... it is a 210mm INOX Honyaki Deba (Ueda-san's has a ho wood handle, which he prefers in this case)

[kullaceae]

Oops, meant to add a question to that! Where is this mackerel from? Atlantic?  Great vids, I'll have to get some saba and break it down!

[japaneseknifesociety]

@kullaceae My guess would be pacific, considering the video was shot in Osaka

[donnieboy123]

Love to see a yanagiba sharpening technique video.

[kullaceae]

I love saba...

[japaneseknifesociety]

@mosiack91 Thanks... Ueda-san is a pretty talented guy