Master Sushi Chef Hiroyuki Terada's Carbon Steel Knife

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.

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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!

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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.

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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.

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
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800-714-8226

[ma.charmagnecruz]

Every video with David of Knife Merchant is absolute gold!!

[Danny-isif]

You can really tell that Hiro is no fake master chef. Look at the way he makes sure he doesn't drop any of those packaging sponge tubes, he even wipes the box for no damn reason, probably force of habit when he was in the kitchen learning and mastering his craft. Such attention to detail makes this channel undeniably important to the culinary world of YouTube.

[xiphiasoffishwell]

Those knives are insanely gorgeous. David is a true master when it comes to talking about the specifications with each blade. I love those boxes they are shipped in, too. I can't wait to see Chef Hiro use them in action!

[jayee]

Worth noting that Yanagi and Usuba knives are single bevel knives, (meaning the blade is sharpened only on one side and is not ambidextrous). The benefit of single beveled knives are that they cut much cleaner and thinner but if you're used to western knives it can feel a bit awkward using one.

Yanagi can be used as an all purpose knife but it's mainly crafted for slicing. If you're looking for an all purpose Japanese knife you should probably start with a 210mm or 240mm Gyuto (Japanese Chef's Knife).

If you want a vegetable knife for home use look at a Nakiri which is pretty much an Usuba sharpened on both ends.

[garywelch]

You are a great master in sharpining meat cleavers, bone cleavers, vegetable cleavers, chef knives, and all knives.thank you for all your help. Your friend Gary.

[jarbeefis]

I can imagine Hiro as a Pokemon, and say "Good afternoon" all the time. His trainer is like, "Hiro use knife!" and Hiro's like, "GOOD AFTERNOON!" 😂😂😂

[pepperspray]

I love the style of Japanese cutlery. Chef Hiro even opens boxes with style :p

[paulmorrissey]

I just bought a Yanagi knife from them because you guys had me sold! Especially the fact that its a tradition and culture that needs to be passed on. Thank you so much for the vid.

[leodoletina]

Thank you chef Terada. I have been following every show you have and I have now been making some of your recipes with my friends and family. I wish Chef Terada uses a different supplier for his knife!!! My customer service experience with Knife Merchant overall is absolutely discouraging. I won't even recommend to anyone because these company just never return calls nor answer their phone. I am not the only one complaining about it...Lots of friends and colleagues of mine in the business experiences of the same issue

[emilyruiz]

First, also this channel rocks! It tells me so much information on the topics you guys speak of

[cmdrjace]

My father is a 25 year professional chef and I'm considering getting him all 3 knives for a Christmas gift. Something he holds very dear to him as a chef is his knife, and I know the three of these would absolutely thrill him.

[firstnamesurname]

Why on earth does anyone downvote these videos!?

[johnconnolly]

What is great is you have taken, I knew nothing about in sushi makes and the world of this fine art and educated me to with great respect

[XCerykX]

Thanks for this video. My BFA blacksmithing thesis is making Japanese style knives and finding non-consumer level information on making Japanese knives is not easy. I've had to spend the past 2 years piecing information together bit by bit. Video at the end there let me pick up something I hadn't seen before and solves one of the problems I've been having. Looks like they grind the bevel in rather than forge the bevel in. Bevel forging causes a huge number of issues when forging and heat treating. Means more grinding, but that's worth it if I can avoid the hassle of bevel forging.

[michaelsouther]

These videos are inspiring. Those knives are very beautiful. I make American style hunting and bowie type knives. But these Japanese style have me rethinking. I love making Japanese and Korean food. I have been married to a Filipina and Thai and recently started learning Japanese food.. the knives I have Fallen in love with. Thank you for your time making these videos

[reybarrera]

I’m definitely getting a blue steel yanagiba as my next knife. A work of art

[shopbychoicemall]

I'm always in support for REAL craftsman made items. There are so few of them around since mass production came along. I have 2 Japanese knives that I have had for over 40 years. I have other knives but they're easily replaceable. I'll be looking into 
The Minonokuni line... Thanks Chef Hiro

[gravitygear]

Hiro, moving up in the world! Got his own knife line now. Who would have thought that when he got on a plane to leave Japan, he would have his own line of knives. Living the American dream sir. Keep living it Hiro.

[dymondkittync]

The knives are beautiful. Such great attention to detail.

[QiaraIris]

It's 11 PM and I'm all excited watching those knives. Thanks for the video!