- Hello, Chef.- Hi, Chef.
Got a couple ofsurprises for you.
This isa brand-new Yanagi.
- Yours had been14 years old.- Oh, my God!
Where are your old knives?Let me compare them.
So, over the years,you sharpened this.
And this old knifeused to be
- the very samesize as this.- Yes. Yes.
- Unbelievable.- David: The other knife is stainless steel.
- We don't have a lot of control.- It's about precision.
- Yes.- These high-carbonsteel blades
- hold an edge better than any other steel.- Yes.
That would last meabout 20 years.
Narrator: A Yanagi knife is made from the same carbon steel
as Japanese swords.
The long blade with one angled side
is to be used in a pulling motion.
The blade's length and thin edge
help precision and controlling potion sizes.
I hope you enjoy it.
Besh: To a sushi chef like David, the knife is everything.
That is the one toolthat makes all the differencein the portion size.
And so I'm really lookingforward to bringing
a little more finesseto his incredible cuisine.
Last nightyou servedtwo scallops.
- How much a pound are those?- $34.
That wasthree and a halfounces right there.
And so the portion
that I wantto show you today
is out of onescallop.
You slice this scallopinto six little pieces.
It comes outmore than six pieceswith this new knife.
Besh: Let's do it as many slices as you can get.
A little bitof your cucumber,pickled carrot,
take some green onion,little bit of yuzu.
Just a little ponzuwith just a touch of wasabi
right over the top.
You have all thosedifferent things
that you hit onin most of yourdishes, right?
But you're only usingone scallop.
Half the portion,it's still a large dish.
It's costing you50% less.
I love this.