【今さら聞けない】大村隆亮の包丁紹介・研ぎ方【プロ向け】

He introduces the knives he actually uses, how to sharpen them, and talks about his thoughts on tools. 00:59 Ryusuke Oomura's Knife Introduction 06:14 My Thoughts on Tools 09:24 How to Sharpen a Knife ◾️Knives Gresten Sugimoto Cutlery ◾️Whetstones Used Medium Whetstone: Ha no Kuromaku Green #2000 Finishing Whetstone: Ha no Kuromaku Cream #12000 (The finishing whetstone case has been swapped for orange, but the whetstone itself is cream.) ▽Shop Introduction    • 【自己紹介】YouTube始めました【店内ツアー】修正版   ▽Ryusuke Oomura Instagram   / ryusuke_oomura   ▽pulse Instagram   / pulse_yoyogihachiman   #French #Paris #Cooking #Gourmet #Vlog #Paris #Hotel #France #Chef #Bistro #Yoyogi #YoyogiPark #YoyogiUehara #Tokyo #tokyo #Ryusuke Omura #knife

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[It's too late to ask now] Ballotine
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[It's too late to ask now] Ballotine

【研師 × 研師】實光刃物 Ryotaさんの職人技に林が唸る！？お互いに包丁を研ぎ合う対談が実現！【Ryota / JIKKO】
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【研師 × 研師】實光刃物 Ryotaさんの職人技に林が唸る！？お互いに包丁を研ぎ合う対談が実現！【Ryota / JIKKO】

Renovating a DISASTER knife | Arctic Norwegian workshop
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Renovating a DISASTER knife | Arctic Norwegian workshop

[Highly Difficult] How to Sharpen a Thin Blade Knife: Many Things to Pay Attention to - For Advan...
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[Highly Difficult] How to Sharpen a Thin Blade Knife: Many Things to Pay Attention to - For Advan...

[Too embarrassing to ask now] Cleaning and marinating foie gras [For professionals]
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[Too embarrassing to ask now] Cleaning and marinating foie gras [For professionals]

[It's too late to ask now] How to split a whole chicken from the back [For professionals]
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[It's too late to ask now] How to split a whole chicken from the back [For professionals]

Making Japanese carbide kitchen knife. Cutting with diamond wire in Japan!
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Making Japanese carbide kitchen knife. Cutting with diamond wire in Japan!

The REAL reason Japanese Knives Cost so much!
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The REAL reason Japanese Knives Cost so much!

[Too late to ask] Basic Vinaigrette
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[Too late to ask] Basic Vinaigrette

世界に誇れる日本の刃物工場に潜入したらすごかった
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世界に誇れる日本の刃物工場に潜入したらすごかった

[Sharpening] How to sharpen a chef's knife. Is it not symmetrical? How do you make a clam-shaped ...
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[Sharpening] How to sharpen a chef's knife. Is it not symmetrical? How do you make a clam-shaped ...

Everything I Learned From Outdoors55 + What He Doesn't Tell You About Knife Sharpening
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Everything I Learned From Outdoors55 + What He Doesn't Tell You About Knife Sharpening

[Ask a Knife Master] How to sharpen a double-edged Japanese knife
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[Ask a Knife Master] How to sharpen a double-edged Japanese knife

[Back to Basics] Chef Omura's Style Étouffée [Easy at Home]
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[Back to Basics] Chef Omura's Style Étouffée [Easy at Home]

How To Use Every Japanese Knife | Method Mastery | Epicurious
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How To Use Every Japanese Knife | Method Mastery | Epicurious

[For professionals] A premium Omura-style blancmange [soft and creamy texture]
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[For professionals] A premium Omura-style blancmange [soft and creamy texture]

How to Use a Leather Strop
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How to Use a Leather Strop

Essential Knife Skills Everyone Should Know
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Essential Knife Skills Everyone Should Know

【和包丁を研ぐ・研ぎ方編】本格技をプロが直伝！初心者でもできる砥石を使った片刃の和包丁の研ぎ方
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【和包丁を研ぐ・研ぎ方編】本格技をプロが直伝！初心者でもできる砥石を使った片刃の和包丁の研ぎ方

[Koba/Itohaba] The difference between two-stage blades. What are the dangerous angles of a knife?...
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[Koba/Itohaba] The difference between two-stage blades. What are the dangerous angles of a knife?...