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Thread: interesting unagi-sabaki bocho video

  1. #1

    interesting unagi-sabaki bocho video

    I watch a lot of Japanese eel filleting video - I'm not sure I could do a live one myself, I have a lot of trouble dispatching live shrimp. Anyway, I came across a Japanese video, possibly a recording of a TV show which we in the US get on Netflix called "Japanese Style Originator" on cutting eel. Even more interesting is that they spend some time discussing the usangi-sabaki bocho and the differences from a deba. There is some graphics on the microbevel, and even a sharpener restoring a knife to its prime. The knife porn starts around 2:08. I don't understand Japanese myself, but you can get the gist of it.

    https://youtu.be/mDlRpZzuEvw


  2. #2
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    Pretty cool vid. Didint know they put a micro bevel like that. Also cool to see them tap out the ura, was gona try that on a yanagiba but wisely decided against it lol.


  3. #3
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    Wish they had English subtitles on that. As has been pointed out in certain circles over the years, the "American tanto point" found on vast numbers of "tactical knives" is really the traditional Japanese eel skinner!

  4. #4
    Dave Martell's Avatar
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    Nice video, thanks for sharing it with us.

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    Quote Originally Posted by YG420 View Post
    Pretty cool vid. Didint know they put a micro bevel like that. Also cool to see them tap out the ura, was gona try that on a yanagiba but wisely decided against it lol.
    I think he was just straightening the tip. I reckon that kind of tip bend could be common from sharpening. Cool video thanks for sharing.

  6. #6
    Senior Member zitangy's Avatar
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    i like the 3.10 video duration that illustrates how the microbevel assists in getting under the spine when cutting ... if i read it correctly.. tks.


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