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 Post subject: Re: Betcha can't do this...
PostPosted: Mon Mar 24, 2014 3:27 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1177
Location: Raleigh, NC
I bet I can slice up my thumbs trying.

Seriously, I did try a while back and I can manage a sheet, but my results are far patchier and not nearly that thin. I think the perfect knife would help, but even so...


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 Post subject: Re: Betcha can't do this...
PostPosted: Mon Mar 24, 2014 4:30 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 311
Location: NE
Great skills! I saw this video a while ago, and his cuts are very automated. His cuts are rhythmic and without hesitation. Great demonstration! I wish there were more camera angles of this demo.


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 Post subject: Re: Betcha can't do this...
PostPosted: Mon Mar 24, 2014 9:43 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7653
Location: Madison Wisconsin
Here's a guy at my favorite sushi joint in Madison. I handed him this Suisin and gave him $20 and said "ready, set, go" :)




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 Post subject: Re: Betcha can't do this...
PostPosted: Tue Mar 25, 2014 12:01 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 623
The beauty behind the single bevel edge....



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 Post subject: Re: Betcha can't do this...
PostPosted: Tue Mar 25, 2014 12:07 am 
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Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
That's awesome. :)


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 Post subject: Re: Betcha can't do this...
PostPosted: Tue Mar 25, 2014 5:40 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 302
must resist urge to buy usuba and a couple cases of cucumbers.


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 Post subject: Re: Betcha can't do this...
PostPosted: Tue Mar 25, 2014 6:12 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3736
Location: USA... mostly.
dinoadventures wrote:"It is wildly difficult to get it that thin. This is fantastic skill."

Lunatic wrote:"But never have I seen it that thin, that is outrageous. True work of a master."

Nmiller21k wrote:"That is ... great skill"


Albeit beautifully, consistently, & exceptionally thin, it is the width of the daikon that truly typifies his mastery. That looks like a 210 usuba & the daikon look just over 6". That's the insane aspect of that exhibition. I've never seen that. I was the Chef at an Asian Fusion restaurant grossing 2 million for 3 years, I have sushi chef friends, when I eat out - its typically asian, I resonate deeply with Asian culture, I have been in the business over 2 decades, and I have never seen that. Yes, daikon is easier to cut thinner than cucumber, but how wide that is... and that it's on a 210.. that's exemplary.



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