0:00

[Music]

0:03

i absolutely love japanese food and it's

0:04

something i've always been dying to know

0:05

how to make properly so i'm a sushi

0:07

version until today i'm going back to

0:09

the floor to get the ultimate lesson in

0:10

the perfect sushi here we go in the deep

0:13

end

0:14

i've come to the award-winning aya

0:15

restaurant in the west end

0:17

the sushi chefs here have trained for up

0:19

to 10 years and are all experts

0:21

hand-picked from japan

0:24

teaching me today is

0:26

quinn

0:27

overseen by sushi master karasan

0:30

hi how are you

0:32

good to see you okay i'll be tackling

0:34

three sushi classics dragon roll scallop

0:37

nagiri and spicy tuna roll

0:40

but first it's back to basics rice so

0:43

how long would you wash rice for when

0:44

you first arrived in a japanese kitchen

0:46

for three years minimum three years

0:48

three years just washing rice

0:50

cauliflower he did rice for six years

0:52

was a naughty boy

0:54

the rice is washed three times leaving

0:56

it soft but sticky enough to mold

0:59

and this is the most important thing for

1:00

sushi because we say the sushi rice is

1:03

the part for sushi yes yeah

1:05

i've been fast tracked through years of

1:07

rice washing and now it's time to learn

1:09

how to make my first dish

1:11

a real work of art

1:12

the dragon roll avocado eel cucumber and

1:15

salmon row intricately wrapped in

1:17

seaweed paper called nori and rice but

1:20

there's one big catch

1:22

you have to do within two minutes they

1:24

have to do it within what within two

1:25

minutes in two minutes but it's

1:28

impossible to have two minutes

1:30

i've been told to copy karasana's every

1:33

move

1:34

it's an amazing way of fanning out an

1:35

avocado jesus christ huh everything's so

1:39

precise everything's so

1:40

it's almost like it's in military

1:42

fashion

1:43

next step for karasun the eel but i'm

1:46

still struggling with the basics

1:48

the rice sticks to your hands so quickly

1:50

yes

1:51

karistan's almost finished

1:53

he's so precise

1:57

this is for one portion one person yeah

1:59

i'm uh i'm just i'm feeling slightly

2:01

nervous because i

2:03

i feel for the first time in my cooking

2:04

career after 21 years in the kitchen i'm

2:06

at my depth jesus christ in under two

2:09

minutes karasand's done and i've only

2:12

just begun

2:20

it's incredible

2:21

the level of concentration oh

2:24

amount of work that goes into it

2:26

so underestimated

2:27

13 minutes later dragon roll eventually

2:31

done

2:35

oh my worries the timing 30 minutes in

2:37

two minutes

 

 

Narrator: Japanese chef's knives are world-renowned

0:03

for their unique design and durability.

0:06

And just one can cost you over $900.

0:10

From heating and hammering the metal

0:15

to sharpening the knife's edge

0:17

and polishing the final blade,

0:19

these are only a few of the skills

0:22

a Japanese artisan spends a lifetime learning to master.

0:26

So what makes these knives so coveted?

0:29

And why are they so expensive?

0:55

Narrator: Terukazu has spent 37 years crafting chef's knives

0:59

at his family's factory in Echizen.

1:02

Each one goes through 100 production stages.

1:06

It's a process that requires over 10 years of practice.

1:37

Narrator: Compared to popular European chef's knives,

1:40

Japanese blades are lighter and sharper,

1:43

allowing for more precise cuts.

1:45

On the low end,

1:46

most Takamura blades cost a couple hundred dollars.

1:50

But custom-made pieces can sell for 15 times that.

1:53

One of the most expensive knives produced by the shop

1:56

sold for $6,900.

2:26

Narrator: Takamura Hamono was one of the first knife makers

2:29

to use a certain kind of stainless steel

2:32

called high-speed powdered steel.

2:34

It was originally designed for power tools,

2:36

like saws and drills,

2:38

because of its durability and strength --

2:40

two qualities Japanese chef's knives are known for today.

2:48

Once the metal is cut,

2:50

it's heated in an electric oven

2:52

to harden and strengthen the blade.

2:54

Then the hammering begins.

2:58

At this point, the artisan relies on experience

3:01

and instinct to guide them in producing a blade

3:03

of ideal strength and thinness.

3:07

Hammering leaves behind circular indents,

3:10

something knife makers in the past typically polished away.

3:14

But 60 years ago,

3:15

Terakuzu's father and his colleagues

3:17

discovered the benefit of knives

3:18

with a textured surface, like this.

3:51

Narrator: This hammered finish, called tsuchime,

3:53

allowed chefs to chop ingredients quickly

3:56

and more efficiently.

3:57

It also added a beautiful aesthetic to each blade,

4:01

another element highly valued in Japanese knives.

4:11

Narrator: But a Japanese chef's knife wouldn't be

4:13

nearly as valuable without its supremely sharp edge.

4:18

An artisan presses the blade against a rough grindstone

4:20

made of natural rock,

4:22

a sharpening material you'll only see used in Japan.

4:26

This step distinguishes an artisan's skill

4:29

and ultimately sets a knife's final value.

5:02

Narrator: It takes one full day to sharpen the blade

5:05

and another full day to secure and polish the handle.

5:12

The final knife is totally unique --

5:14

each with its own distinct balance,

5:16

thickness, and design.

5:55

Narrator: Several of the world's best chefs

5:56

use Takamura's knives,

5:58

from René Redzepi at Noma

6:00

to Massimo Bottura at Osteria Francescana.

6:04

Another one of those chefs is Masakazu Fujii.

6:07

He uses Takamura's knives to prepare fish

6:10

at his restaurant in Fukui.

7:06

Narrator: Echizen has been the center

7:08

of high-quality-knife making

7:10

since blacksmiths began crafting chef's knives here

7:12

700 years ago.

7:14

And today, the city is internationally recognized

7:17

for its cutlery production.

7:19

But before knives, artisans made swords --

7:22

another valuable trade in Japanese culture.

7:57

Narrator: Despite dedicating decades to this craft,

8:00

Terukazu and his brothers weren't always set on

8:02

becoming master knife makers.

8:59

Narrator: Professional chef or not,

9:01

getting your hands on one of Takamura's knives

9:03

could take years.

9:05

With that kind of wait time,

9:06

coupled with the decades of training

9:08

required to master this craft,

9:10

it's likely these pieces will remain costly

9:12

for years to come.

0:07

Hi, I’m Cate .(ΦωΦ) Today I’m going to introduce Superb yellowfin Tuna cutting skill

0:13

Use the World's Sharpest Tuna Knife

0:24

Tuna knife

0:35

Tuna delivered from the harbour in the early morning

0:49

Please enjoy this video

0:00

welcome to Novi kitchen of our this is

0:02

master so she shut here tada

0:04

how are you Holly alright alright tell

0:07

us what we gonna be doing today today do

0:16

a plate this whole piece and the whole

0:17

thing

0:20

all right how heavy is assignment it's

0:22

about about 10 to 12 pounds oh right and

0:28

what are we gonna be using which 9th

0:29

must lucky look like all right and also

0:33

keep you tonight and incidentally these

0:35

knives are from our knifes apart knife

0:37

merchant comes that's it is so - uh this

0:40

is actually a brand new each night

0:47

all right this is after five years

0:50

[Music]

0:51

for five years a big difference even the

0:54

point yeah I know point chip that's

0:56

tenderly okay let's do it

1:05

first step is cut off the hand

1:11

[Music]

1:23

[Music]

1:28

so underneath you cut actually too close

1:30

right that's it on the pub all right one

1:34

on each side

1:34

all right

1:42

this is just on the senator or I should

1:44

have done sent to one side

2:08

that's me this little bita good

2:12

[Music]

2:16

so here you're cutting through bone

2:18

right now

2:21

[Music]

2:28

okay

2:39

[Music]

3:21

take my bulbs

3:25

so you got it feel with your finger

3:27

amazingly still and then you just pull

3:28

it let's see one size of those Bob they

3:30

have a hero

3:34

there's no way to miss that you

3:36

definitely be able to find it

3:39

[Music]

3:46

how many are there they're 14 14 all

3:52

right just after while you get used to

3:54

it

3:55

14 plus one this is a video that's it

3:58

what are towards the back of the fish

3:59

there's no more of those bones no more

4:02

right okay

4:06

Porcia

4:27

Antonia that's great

4:31

the site

4:34

we're timing you by the way see how long

4:37

it actually takes you do this

4:47

and the belly of the salmon is actually

4:49

very very rich yes we cut it off and

4:52

sometimes use it for yakitori

4:56

the fat content is very very high so

4:58

people very sensitive to the fat content

5:01

and may want to skip the foot so we're

5:03

really pretty part of the fish

5:08

one two three

5:10

really

5:13

by 6:00

5:16

okay

5:20

4:14 was important 15 in 70

5:28

20

5:33

[Music]

5:41

because it depends on the age another

5:42

student put

6:11

all right very good that's it it's

6:13

alright thank you very much

Akazawa Fuji mountain Full moon Shiro-ko Honyaki Yanagi

 

Akazawa Fuji mountain Full moon Shiro-ko Honyaki Yanagi