I now learned that my small Yanagiba is a Fuguhiki. Thank you.... I really like it, because i love Sashimi and I always use it to do the prep work. I don't need a bigger one, because most of the time I only perpare Sashimi for my wife and me. And therefore it's very good.
@nadm3 жыл бұрын
Make sure you don’t confuse the two. This 270 mm knife is extremely long it’s just not tall and it’s very thin at the spine. Don’t confuse that with a 210 mm or 240 mm Yanagiba
@sonkekoster31053 жыл бұрын
@@nadm Maybe then I have a 210 Yanagiba. Thank you.
@Sanshin043 жыл бұрын
Great video. Thanks for introducing this knife ;)
@nadm3 жыл бұрын
Something to add to your collection. I like the knife. It’s kind of like a single bevel prep knife. You can do a lot with it and it doesn’t weigh very much
@plasmathunderdx2 жыл бұрын
I'm a sushi chef and didn't even know what a fuguhiki was. I daily drive my own 300mm fuguhiki and just thought it was a thinner yanagi(apparently that's what it is i guess) Always thought Yanagi they provide at work to be too thick and heavy.
@nadm2 жыл бұрын
That was awesome. Thank you for your insight.
@rfrankhuizen3 жыл бұрын
Great explanation! Humble as you are Greg! Blessings
@nadm3 жыл бұрын
🤗
@scottfulghum84083 жыл бұрын
I’m usually pretty good with staying sane and not buying more knives than what is working for me right now but this one is interesting to me. A nice long lazer and a new sharpening challenge is in order for me. Super helpful video!
@nadm3 жыл бұрын
Thanks buddy! I think you are going to like it.
@bvo1236 Жыл бұрын
Very good and informative video! I made two of these recently for a chef friend to choose one for himself. I had no idea, but I actually made one of each... lol. (He chose the smaller one btw...) Thank you!
@nadm Жыл бұрын
Nice!
@philipspencer36729 ай бұрын
Hi Chef, I noticed when you was slicing the white fish you had the bevel side facing inward towards the fish and the flat side facing your non-slicing hand. Is that the normal way to slice fish? I have seen chefs slicing fish so that the bevel side is moving the fish away from the cut.
@nadm9 ай бұрын
Please do not use me as any type of an example. I do not have a lot of experience, and I was learning at the time of these videos back in the day. I think I've gotten better, but we don't prepare a lot of fish around our house. They are probably better videos out there than mine.
@timorailo1555 Жыл бұрын
Tip for peeling cucumber / squash: keep the knife on a cutting board and just kinda roll the vegetable to get that right cut. Def impressive when you see someone do it perfectly. Maybe after tries you start getting it … 😊
@nadm Жыл бұрын
Always love a great tip. Definitely loving the normal peeling using the vegetable and knife in my hand. I see so many people doing it but when it comes to cooking there's always an easier way so I definitely enjoy that as well. Thanks for checking out the channel and I appreciate your comment.
@vygalnix77692 жыл бұрын
Thank you for showing me this. There are lots of style that of sushi chef. I have encountered one fellow chef who used a fuguhiki, he let me used it, and it was extremely light. I prefer a heavier knife, like a yanagiba.
@nadm2 жыл бұрын
So I have three in this shape. I have one like this and then I have the heavier one and then I have a really heavy one. I know they all have their purpose and I don’t do what you do for a living. They’re all beautiful and I enjoy owning all of them but I definitely prefer the lighter one in general. We each have our own thoughts and opinions but it’s so great to hear from you and I appreciate your contribution. God bless and thanks for coming out and supporting the channel
@vygalnix77692 жыл бұрын
@@nadm I am a chef of 8 years. Currently, I have 5 years of Japanese style cooking and 4 years of sushi practice. I use a yanagi and a petty in my kitchen. It changes depending on restaurant that I work with, depends on the fish and kinds of food. If you work the sushi counter it’s mostly going to be debas (fish cleaver) and yanagi. If you work the hot side it’s petty/honesuki (mini chef/boning) and gyuto (chef’s).
@bidin52532 жыл бұрын
Which is better in your opinion yanagiba or fuguhiki
@nadm2 жыл бұрын
Fugubiki is my favorite just because it's lighter
@Reza-nz2re2 жыл бұрын
How is the Yu Kurosaki Yanagiba?? Anyone try Itsuo doi Yanagiba like Hienn VS Yu Kurosaki yanagiba and what are the different feeling when you slicing a fish??
@nadm2 жыл бұрын
Of course, the edge is ridiculously amazing. It's just a heavy knife. It has a certain amount of mass. I got spoiled when I use the fugubiki. You really have to be a great knife polisher to maintain this knife. I love it but I don't give it its proper use.
@Reza-nz2re2 жыл бұрын
@@nadm it is great for sushi chef. I have 300mm Aoniko Yanagiba that I use for 13 years, so I feel comfortable already :). Fugubiki it's lite and thin for slicing fugu but for sushi chef I prefer Yanagiba because we Sharpen our knife everyday and if you use Fugubiki the knife will get smaller and thinner fast, then we need to buy a new knife :) Finally I got that Yu Kurosaki Aogami 2 Mirror Finish Yanagiba 300mm with ebony + double blond horn and nickel silver. Very beautiful fit and finish as always. Kurosaki knife always great 😊 I want to ask you about the mirror finish on your Kurosaki. Do you use something like koyo blue compound or anything to maintain the mirror finish on that knife or you just leave it like that and just put some oil on the knife?? Mirror Finish Yanagiba always best for slicing fish because you get that smooth cutting feel and clean cut
@nadm2 жыл бұрын
@@Reza-nz2re I am not a sushi chef. It does not get used as much as yours. I have not polished it yet. I think would be my route though. The maintenance seems high. Yours is beautiful im sure!! Your comment makes me excited.
@johnmay95983 жыл бұрын
Just FYI, it's yan-uh-ghee-buh, not yah-nah-guh-bah.
@nadm3 жыл бұрын
Southern accent, lol!
@ckryegrass112 жыл бұрын
Wont be sharp long with you beating it into the cutting board like that man.
@nadm2 жыл бұрын
I appreciate your concern. It's a high-quality knife with a synthetic rubber cutting board. I assure you that the sound was louder than the impact. I think you think it was worse than it really was. To each their own. I have not had any troubles with that knife. The cutting board is amazing by the way.
@ckryegrass112 жыл бұрын
@@nadm Good deal. I own “cheap” Robert Welch Signature series. My wife beats them into a bamboo cutting board like shes killing flies. Lol. The sharpener that comes with the knives is pretty good. It puts a sharp but rough edge on them quickly. But i have been looking into buying a couple knives just for myself to use that i can keep extremely sharp. Guess i better be looking at better cutting boards as well. And yes i know my wife will still use the new knives when i get them. Lol.