Fuyuhiko Ito only works with the best parts, the rest is irrelevant. Chef Ito always removes excess fat, tendons, or anything else that get in the way of cooking meat. Watch as he skillfully removes all unnecessary pieces from fine tenderloin without damaging the good part.
The right balance between fingers and knives are essential for the right cuts. Chef Marco Pauvert knows how to cut with precision, and not hurt his fingers. Watch as he cuts, folds, and puts together a masterful filet mignon with Gütesiegel knives.