柳刃包丁による鮪の平造り、寿司ネタ切り- Hirazukuri and Sushi Netagiri
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@japaneseknifesociety. Great videos. Could you post up one about yanagi sharpening and how he keeps the mirror finish? I'm buying the 300mm suisin inox honyaki for myself. How long is the one he uses?
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@japaneseknifesociety thanks. beautiful Suisin knife.
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nice! Did the chef cut the tuna across the grain for sushi?
donnieboy123 1 month ago
@donnieboy123 yes... across the grain
japaneseknifesociety 4 weeks ago