Kama Toro is the most delicious part of bluefin tuna, but the portion is scarce, so the price is very expensive! Many food lovers compare this part as the beauty A5 Wagyu!

Comments:: - -I congratulate the cutter for his impeccable expertise in the action of his precise cuts and the maintenance of his cutting tool whose efficiency helps him in the demonstration. If they could keep the water tap closed to be opened only at specific times, it would be more valuable for the planet avoiding its waste. congratulations

Never in my life being so hooked up in fishes but now that, I've seen this its really beautiful. Those cuts are very satisfying and the part where they are in the restaurant those cuts are like so smooth.

I use to watch tuna cutting by the Japanese, Korean and Taiwanese fishmongers. My observation of the tool used in scrapping, chopping and slicing through the meat and bone of the fish is the knife made by Taiwanese ironsmith. I find that the curve shape, difference thickness and the handle makes it simply an efficient knife for most of the cutting purposes.None by the Japanese can compare to it. Excellent practical idea and design.

the respect he had for the fish even after it's dead is outstanding, even the way he deals with the knife and how articulate his whole body is during the whole act. They're true performers of cuisine!

Great video educating people how to butcher/prepare it! I was just a little scared if one of the guys were gonna accidentally cur themselves with those sharp knives, but they're pros at this. Anyway great video and love from USA.

I congratulate the cutter for his impeccable expertise in the action of his precise cuts and the maintenance of his cutting tool whose efficiency helps him in the demonstration. If they could keep the water tap closed to be opened only at specific times, it would be more valuable for the planet avoiding its waste. congratulations