This is how the Okinawans prepare a Yellowfin Tuna for Sashimi

Tuna Sashimi

I think those guys have that shit figured out!
The first 2 guys weren't messing around.
Used to watch a guy at work out in Kinville,.......cool vid

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The church is near but the way is icey, The pub is far but I'll walk carefully.

NOBAMA.COM

I work at Camp Hansen and spent many a night drinking beer in Kinville.

Do ya'll prepare your tuna like this?

They still make that drink "Agent Orange" in Kinville?
That stuff will make you wake up with Yaki Soba all over you!
I was stationed on Hansen with 5th Force Recon Co. 94-96 wish I would have been into spearing then. Did a lot of Mahi and Tuna H/L with the locals. We used to make the Hangover run on Sunday up to Schwab (sp) to a sushi shack called the Ocean out in town there. That place was the best, and cheap!

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The church is near but the way is icey, The pub is far but I'll walk carefully.

NOBAMA.COM

check this out.

http://www.youtube.com/watch?v=jgbES...eature=related

It doesn't get any fresher than that.
PETA would shit a purple chicken if they saw that here in the states

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The church is near but the way is icey, The pub is far but I'll walk carefully.

NOBAMA.COM

I don't know if you guys noticed at the beginning he cut the belly meat out for the Toro Sushi.

Toro is the fatty Sushi that is prized by the Japanese. I'm not a big fan, I just haven't aquired a taste for it yet.

Cool. I always admire the work of real filet experts.

Why is it they use a wider blade knife and most of us use a thin blade?

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

Prob the life of the blade,..those knives were like razors,..im sure they get sharpened a lot

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The church is near but the way is icey, The pub is far but I'll walk carefully.

NOBAMA.COM

I was wondering the samething. Most of the Japanese use the thick blades. I was talking to the owner of the shop and he was telling me the knives are only good for 1 season. After the season the knife usually is ground down to a regular "American" sized filet knife, which they throw away.

Do you know the name of the style of knife? I've googled everything, japenese filet knives, wide filet knives ect. Cant seem to find em

I've never seen someone de-head a fish so quickly.

I've got a Japanese buddy trying to find one for me. Once I find out I'll let you know. I'll let you know how much they are and if its reasonable I could send you one for cost + shipping.

It might be just something they use here on Okinawa. Its been a royal pain in the ass to find.

Joe: Roger that on the toro sushi. it's ok, but the texture is not to my taste really. I know it's supposed to be more 'marbled' but in my mouth it just feels 'tendon-y' for lack of a better term.

The large blade answer is simple. More weight in the blade, the more power the blade will produce. It's like comparing a broad sword to a katana. Which one would you like to chop a tree down with? The fatter heavier blades bust right through the bones like they're not even there and when they do actually catch in a breastbone, you don't have to worry about the blade snapping like the shitty knives here.

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Can someone please throw a jug for me. -Rob Wolfe

The knife is called a Deba. I am in Japan 2-3 times a year and the best places in Tokyo to find good cutlery are Akhibara (Kitchen District) and around the Tsukiji Fish Market (not far from Ginza or Shiodome stations). The knives around the market are priced better and they provide many of the knives to the fish mongers there. The Market is worth a few hours...it is 55 acres! Head north away from the market and check the sidestreets, there is a knifemaker that I stop by and see whenever I am around. Great prices and he knows a bit of english. Let me know if your friend is around Tokyo and I can scan a map with the location of that shop.

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http://shopping.yahoo.com/p:Wasabi%206621D%208.25%20in.%20Deba%20Knife:20031 84994age=description;_ylt=AvIS.wrcV2sbQZ5ycwPNlj zkqMUu;_ylu=X3oDMTA0cDJlYmhvBHNlYwM-

Interesting...it's sharpened on one side to keep food from sticking.

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

Joe that would be awsome, I have been searching everywhere and no one seems to know what im talking bout. That Deba knife doesnt look like whats in the video, the deba just looks like an ordinary chef knife to me.

I'm very familiar with the Deba and own a beautiful one that's hand made by an Artisan in Kyoto. Here's the link: Aritsuga. I can easily find those here. I have no idea what the filet knife that guy is using.