Hands down the best salmon anywhere is from New Zealand. Since the last time Master Sushi Chef Hiroyuki Terada tried it last year here, there’s still nothing that can compare. The entire farmed fish tastes so good and not fatty as many others do and trust him…he has seen salmon from every producing continent. Give them a call or visit their website to see what product best suits your taste. You’ll fall in love with the first bite! www.catalinaop.com
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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.
For more information on these knives, contact David Holly at firstname.lastname@example.org or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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