The Best Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. Reviews 2019

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Master Sushi Chef Hiro Terada shows you how he sharpens his Kikuichi knife with a 1000 grit Masahiro whetstone, and then further polishes his knife with a Kikuichi 6000 grit wet stone.

Key things to remember are:
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade.

Always use equal pressure throughout the blade at a 15 degree angle.

Always use the complete surface of the stone in order to keep the stone smooth and equally worn.

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.


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 or visit

Let us know how you enjoy your Minonokuni.

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The Best Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. Reviews 2019


  1. If you've worked in a kitchen you know you hear this sound 1:04 in your sleep. Order in chef.

  2. image stabilization…. messing with my mind, and making me sick

  3. This was a terribly shot video quality and all, did he use a GoPro? Not sure is the was a quick bit, please never use the stabilizer or camera ever again.

  4. Is it bad that I wanna lick it?

  5. Is this a double bevel knife?

  6. PSA: never use Youtube stabilisation feature.

  7. Good sound

  8. Are your knives stainless steel

  9. Been seeing a number of knife sharpening videos, yet I can't seem to find a consensus on 'how' is the best way to sharpen knives. Everyone seem to do it slightly differently, in their own ways, and yet get similarly good results. I suppose I should stop worrying so much and just sharpen my knives the best I can.

  10. How is the stone squared? "or made flat"? After use?

  11. You’re a good dude my brotha

  12. What type of stone are you using

  13. 🤢🤢🤢

  14. To much shaking the whole video is ruined you just wasted 10 mins plus the time it took to upload it of your time didnt even make it past the first minute into sharpening. And i I would of watched the whole vid

  15. 8:55 scars on index and middle finger. This chef knows about sharp knives!

  16. How much does the quality of the knife affect its sharpness? I mean, if I properly sharpen a cheap knife will I still get a very sharp knife, or can you only get a truly sharp knife with a high quality knife?

  17. Despite the visual technological fiasco YouTube used on this video – this video far surpasses all others in good thorough instruction on how to sharpen knives using whetstones. Well done.

  18. Don't take this the wrong way but I was looking on youtube how to sharpen a knife but more importantly a Japanese guy showing how to sharpen a knife. The Japanese culture is so educated and talented, it must have a lot to do with traditions being passed down.

  19. You shouldn't be soaking a 6000 stone

  20. that is not the way to sharpen a knife

  21. Found a tomato, sharpen the knife, cut the tomato, tomato becomes bigger than it was… nice one, thumbs up.

  22. What brand of stones are these like brand name

  23. whetstones are so satisfying for some reason

  24. Hiro-san, do you still use those stones? I recently just bought a Minonokuni yanagiba knife, and wanted to have the proper stones to sharpen it when the time comes.

  25. the camera couldnt take it

  26. Nexo step: wet stone sashimi

  27. Where i can buy the Kikuichi 6000 unless knife marchant and where the best price i am in canada thanks

  28. I noticed that the Japanese knife that was being sharpened had a blade which was almost completely straight.
    But a regular chef's knife has considerable more curve in the blade. How do you adapt the sharpening to the chef knife ?

  29. Nice tomato garnish !

  30. lol wtf a good stone will leave the grey of the steel removed, not the red of the stone looooool

  31. you ruined that tomato

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