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Master Sushi Chef Nobu Matsuhisa sharpening a knife for Sushi Cutting

Master Sushi http://en.wikipedia.org/wiki/Sushi Chef Nobuyuki Matsuhisa http://en.wikipedia.org/wiki/Nobuyuki_Matsuhisa at work sharpening a knife with Martha Stewart http://en.wikipedia.org/wiki/Martha_Stewart
Nobuyuki “Nobu” Matsuhisa (松久 信幸 Matsu-hisa Nobu-yuki; born[1] 1949 in Saitama, Japan) is an international celebrity chef and restaurateur. Nobu is known for his fusion cuisine which blends traditional Japanese dishes with South American (Peruvian and Argentine) ingredients. His signature dish is black cod in miso. He was also the pioneer of soft shell crab and shrimp tempura rolls, both attempts to please the western palate. Nobu is the co-owner (along with Robert De Niro, and managing partner Richie Notar,[2]) and the executive chef of Nobu New York in TriBeCa, New York City. The success of Nobu New York spawned several similarly themed restaurants in Aspen, Athens, Malibu, London, Melbourne, Hong Kong, Tokyo, Mykonos, and The Bahamas.

He also had a role in the film Austin Powers in Goldmember as the Japanese business man “Mr. Roboto”.

Duration : 0:3:10


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This entry was posted on Thursday, July 8th, 2010 at 2:40 am and is filed under sushi. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “Master Sushi Chef Nobu Matsuhisa sharpening a knife for Sushi Cutting”

  1. arigato …
    arigato JoeZcookingtips1 sensei!

  2. 75SilentWarrior on July 8th, 2010 at 2:40 am

    Any idea where I( …
    Any idea where I( could get the ultra fine yellow stone. Martha has no idea what she is talking about. “It sure takes off a lot of carbon.” What knife is maade of Carbon? She’ so stupid.

  3. the888000888 on July 8th, 2010 at 2:40 am

    more like $ 600 but …
    more like $ 600 but you have a point

  4. “Techniques you can …
    “Techniques you can master at home” No. Well, maybe if you have a $1000 sushi knife at home that you care for meticulously under the watchful eye of a master and your home happens to be an apartment over one of Nobu’s restaurants and he’s agreed to take you on as an apprentice…

  5. ”’that beautiful …
    ”’that beautiful slice of cucumber took years of training and practices…when you see the knife you will know

  6. betterdropdatdonk on July 8th, 2010 at 2:40 am

    Boss
    Boss

  7. soy su fan
    soy su fan

  8. howtokillaninja on July 8th, 2010 at 2:40 am

    dang.. hes …
    dang.. hes good

  9. Damn…..that’s a …
    Damn…..that’s a perfect slice on the cucumber.

  10. Yanagibas are …
    Yanagibas are designed for cutting soft materials such as fish(no bones).
    A Deba is specially suited for cutting through softer bones and such.
    A cleaver is used for cutting through much tougher bones.

  11. actually, it would …
    actually, it would be good at cutting soft material. heavier and duller hacking weapons often cut bones better.

  12. steel is an alloy …
    steel is an alloy made up of iron and carbon.
    what she said was dumb but then again….you dont know jack about science either.

  13. Carbon is an …
    Carbon is an integral part of knife steel. Without it the knife would be very soft.

  14. that thing can cut …
    that thing can cut human bones easily

  15. Mad knife skills…
    Mad knife skills…

  16. Not a bad …
    Not a bad sharpening video.. B+

  17. baha Martha cracks …
    baha Martha cracks me up when she says things like “whatter”. She annunciates every now and then.

  18. dont try to justify …
    dont try to justify your pathetic views.
    mr p, ‘Loo’ u smell of go get life..

  19. You bristle at the …
    You bristle at the use of “boy” as an ejaculation? You might try growing a little thicker skin, Hassanaye. The word’s been around a long time, and has a lot of uses besides the one you’re too young to remember.

  20. @1:14 she said the …
    @1:14 she said the word BOY! its not f****** slavery era

  21. LOL takes of CARBON …
    LOL takes of CARBON from a Steel knife!! ROFL!!!!

    Science noob

  22. lol, this are basic …
    lol, this are basic stuff you learn in sushi restaurants when you start. hehe. Love Nobu, He always shows the gentle way.

  23. Gerald,i bet we can …
    Gerald,i bet we can cut the tops off of 20 beer cans before have go back to popping the Church Keys. I love raw mackerel. Especially when it’s on the end of a hook and I’m fishing for Bluefish. lol

  24. JoeZcookingtips1 on July 8th, 2010 at 2:40 am

    Rob,that’s Martha …
    Rob,that’s Martha Stewart.If you type Knobu’s name in your browser you will see what a legend he is. When i was young we use to call sushi BAIT! lol

  25. Joe, I hope in …
    Joe, I hope in America women are a little more clever in the kitchen than the ones in your videos …lol…
    I love sushi, but one must be always careful : there’s some difference between a good sushi and raw fish ..lol..

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