So many of you have been asking what knife Master Sushi Chef Hiroyuki Terada is using. Well it's no lie...he has been using the same brand for many years up until 6 months ago. His reason for upgrading is because he needed his knife's edge to be as sharp as possible so when the opportunity came to have an exclusive line made under his strict requirements, Minonokuni was born. The Matsu 1573 is his everyday knife that encompasses the highest grade of carbon steel and holds the edge much longer than a stainless steel knife due to the steel fibers being much tighter, with added tungsten and chrome for a harder steel. As Chef David Holly, owner of Knife Merchant has said in the video, he has on more than 1 occasion, see how top tier Japanese knives come in that are stamped with their logo and ultimately bending the knife and subsequently damaging the entire finished product. This type of thing happens all too often. This similar experience has caused Chef Hiroyuki Terada to also seek The Minonokuni line is as follows: 1: Ume-1538 180mm Deba. SK5 steel used primarily for breaking down whole fish. Also comes in the 210mm size. 2: Takè-1583 180mm Kama-Usuba. #1 white steel: Used for vegetable preparation. Also comes in the 210mm size. 3: Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at firstname.lastname@example.org or visit knifemerchant.com Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/ Twitter: https://twitter.com/RealSushiChef Hiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Camera Man's Channel: https://www.youtube.com/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: email@example.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at firstname.lastname@example.org or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com
Toalua Saleupolu: Great video 👍 on the mark.. my preference of knives is Japanese knives second by German ones..great knives Hiro
daAnder71: Fun thing is the cheaper knives look more professionally made. The blade goes all the way into the handle. The more expensive blue-steel knife has a gap between the handle and the wide part of the tang - looks like the handle is going to become lose soon.
Dorian Lindberg: This guy is a true merchant. "sharpen your knife after every shift?'. If you have to do that your knife sucks, plus you will shorten the life span of that knife by many years.
Dorian Lindberg: Been working as a cook for 20 years. I have to say - make all the knives Matsu. If somebody actually dedicates their career to being a chef then just give them the tools they need immediately. Having a better knife than a less senior member of the kitchen is so petty I cannot even handle that kind of insult.
Thomas Gronek: Thanks for a great video. Have you had the opportunity to test a Murata knife? I don't want to give away the price, If you have tested one, or can test one without knowing the price I would love your feedback. Thank you, Tom
Alex Shafir: Hiro,
Does the Deba come in blue steel?
blackdog196: That deba is amazing. I love the thickness of it. Absolutely beautiful
blackdog196: I'm quite late here, but I a question. Is there any reason you wouldn't want a blue steel knife? I make good money, so the cost isn't really an issue (for something I will use every day that literally feeds me and keeps me alive). Is there any downside to the blue steel knife?
Jeeverson Watson: Love this video,so much info,I'm in love with japanese knives
408Magenta: The price is very reasonable for a high quality knife that may likely last a lifetime.
slyowusu99: Hello. If money no object, what are the 2 best brands of kitchen knives in Japan? Thanks
Severyn Barabakh: Great info I would love to get 1 of the knives soon
xzz: White #1 is the sharpest steel
biggdaddy blade works: im a knife maker and i can tell you just the step up from stainless to high carbon white steel is huge
Sharat Goswami: Hiro is an understated man, much like the famed Samurai. A pleasure sir.
Voddgreen: So, Hiro how do you feel about the new knife?
Mike Nguyen: Where to buy those knife?
neonia hazelwood: Beautiful Japanese packaging. I love the boxes.
neonia hazelwood: Good afternoon Hiro. Thanks for sharing this video. I have only heard of carbon steel woks and now thanks to you, the great cameraman and Chef Holly I am learning about the carbon steel knives.
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